I had never really understood the appeal of continental breakfasts. Flabby croissants, burnt toast, orange juice without bits (orange juice should always have bits) and jam that tasted of sweet stuff. Then I moved to France. Rarely a day goes by without a morning trip to the bakery for my prized tradition.
With it’s golden crust and chewy centre full of perfect butter-holding craters, the tradition is the perfect chariot for homemade jam. Now I finally understand the appeal of the continental breakfast. I like my jam as the French do – not too set and definitely no too sweet. For a tiny bit of extra effort and a lot of extra taste, add the apricot kernels to the jam as you’re making. Apricot kernels have a distinctly almond-like taste which adds a summery aroma to your jam.