Robert Lambert’s Apricot Jam isapricots, four ways. California apricots—harvested and frozen at peak ripeness—are combined with dried apricots that have been rehydrated and plumped in a brew of both apricot nectar and apricot brandy. Sauvignon Blanc wine brightens the intense fruit flavor, while a selection of rare herbs and spices tempers the sweetness with a delicately herbal bite. Serve this textured jam with biscuits topped with French cultured butter, scones and clotted cream or paired with a cheese plate.
Robert Lambert is many things: Former aspiring rock star, champion of heritage fruits and preserves icon whose marmalades, jellies and jams have garnered a devoted following since the late 1990s. Combining the best fruits harvested from small orchards with fragrant botanicals and, often, fine wine, he coaxes outintense and balanced fruit flavors. Lambert’s innovative techniques are also what sets him apart. Citrus peels are boiled in juice (rather than the more common water) for a boost of flavor, sugar is sparingly used and artificial pectin is never added, instead relying only on natural pectin created by the fruits themselves. This handmade, labor-intensive method yields small batches, but with an unparalleled quality that has captivated Lambert’s fans, ourselves included.