Do you like making jam or eating jam? Or do you like both? I love making jam, but I don't eat that much of it. This often leaves me with a surplus, unless I give all of it away. So, I tend to make jam every second year to give me time to use it all up. A friend told me recently that I don't eat it because I am 'suffering a toast shortage'. This is true. I rarely have bread in the house, but if I did, I'd eat nothing else, and cook not at all. Most of my jam ends up in yogurt, and I can eat dozens of jars of rhubarb jam this way. In fact, I hadn't planned to make any jam this year, but I saw a basket of beautiful apricots at the farmers' market a couple of weeks ago and couldn't resist. I actually don't like to eat apricots out of hand, but love them in pastries and in jam, of course. This was a very simple recipe, which made a tangy soft set jam, just the way I like it. I may not be eating it on toast, but I do see a Sachertorte in our future.
From the Williams Sonoma Book of Preserving
Makes 5-250 ml jars
3 pounds apricots
2 cups sugar
½ cup fresh lemon juice
- Pit apricots and slice thinly. Combine with sugar in a large pot and allow to macerate at room temperature for at least 4 hours. You can also refrigerate them overnight.
- Add lemon juice and bring to a boil, and cook for about 25 minutes, until thickened. Remember that the jam will be firmer when cool, so don't overcook.
- Ladle into hot, sterilized jars, cap, and process in a boiling water bath for 10 minutes. Any jars that do not seal can be kept in the fridge.