The making of jams and marmelades

I came home with a nice collecton of cook books last August. I received it as a late birthday present from my parents. One of the books is dedicated to the making of marmelades, chutneys and jams.

With the overwhelming treasure of fruits in Morocco I can truly try to get good in it...

Especially the local Moroccan tajines are so extremely tasteful and combine well with a nice chutney.

An aperitif serving old Amsterdam cheese with a fig chutney. Or last but not least a breakfast before leaving to school with toasted bread and different jams. I can just imagine the pots in the basement to fill them all with a parade of local fruits.

The girls walk into my room. Crackers with fig & abricot jam. Homemade, yesterday and apparently delicious, at least that's what the girsl tell me while taking another bite.

Instead of the dried raisins I used dried abricots.

And I used less, much less sugar.

Although mouth melting, I can't make it all too sweet.