I have had the urge to make jam ever since apricots came into season and it's been agony waiting until the height of the season, when the fruit is at it's peak (or just past as works best for apricots I have found).
Yesterday while out shopping I found some jam apricots at the fruit market...very ripe, very soft and perfect for jam making...at $2.99/kilo, even better given that eating apricots were around $9.00/kilo. I used Maggie Beer's recipe from her book Maggie's Harvest...a gorgeous book I refer to regularly to use an ingredient in season.
Here are the fruits (pun fully intended) of my labour...
Am going to head out to the bakery tomorrow morning (or even better, send someone else) for a loaf of sourdough rye and enjoy it on toast for breakfast.
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