Yesterday was all about the APRICOT here in my kitchen. The Farmer planted two acres of APRICOTS a few years ago and we have had a few to eat....but now we are begining production and crates arrived on my porch ready to be attended to. Of course we ate all we could...and that was alot. Then the question became, what would the best use of the APRICOTS be? I decided jam (for sure) and also frozen in bags would be the answer. When The Farmer was a boy, his mom made an APRICOT pudding type cobbler, which I have come to find out, was something he really loved. Thus the frozen APRICOTS. I will post that recipe in the next few days.
Six batches and 32 pints later, we are done with the APRICOT jam. I ended up making a batch of CHERRY jam this morning and it was wonderful! Back to the APRICOTS.....the jam is really yummy. Sweet and tart and beautiful. I just used the recipe on the Sure Jell box and it was perfect.
Yummmmmm, very tasty, and very rewarding to have homemade jam on the shelf.
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3 comments:
32 pints of jam! Holy cow! And there was I feeling a bit smug about 750ml of apricot curd... I kneel at the feet of the master!
wow...that's a lot of jam! why don't you plan on coming my way during grape harvesting season - I'm gonbna have a ton of jelly to make!
by the way, have you been getting my emails? i sent the recipe you asked for a couple of times, but not sure if you got it or not...
Apricots are my favorite! I remember my Dad attending an apricot festival somewhere in California and bringing back a jar of dried and diced apricots covered in the local honey. It was so, so, so delicious I rationed it to the last lick. And this is at least 10 years ago!
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