Homemade jam has that unique flavour that industrial versions can never match. Not only is it much less sweet, but it is also full of memories – like those of my childhood spent in the Austrian countryside. In our garden, the fruit trees yielded generously: apples, pears, cherries, plums... and above all, a magnificent hundred-year-old apricot tree (or rather a Marillier, as we say in our region). My mother would turn the ripest fruit into golden jams. The Marillen jam was a real family institution, offered as a treasure. Today, I continue this tradition with seasonal fruit, and here I offer you the recipe I use – both in a saucepan and in a Thermomix.