We have an off and on apricot tree.
This year it was on, big time.
The fruit was so beautiful and organic and colorful that I just had to keep it.
So Reid and I bottled apricots, apricot jam, apricot butter, and apricot nectar. The jam is the best I’ve ever tasted. I made it the old fashioned way with no pectin and low sugar.
Here’s the recipe from the new Williams Sonoma book, The Art of Preserving (bought at Costco for 17.99):
3 lb apricots
2 cups sugar
1/2 cup fresh lemon juice
Halve and pit apricots. In a large nonreactive bowl combine apricots and sugar. Let stand at room temperature for at least 4 hours or overnight in refrigerator.
Prepare hot sterilized jars and lids.
Transfer apricot mixture to a large nonreactive saucepan and add lemon juice. Bring to simmer and cook uncovered, stirring frequently until most of the liquid has evaporated and the jam is thick (15-20 minutes).
Ladle hot jam into prepared jars, leaving 1/4 inch headspace/ wipe rims and seal tightly with lids. Process in boiling water bath 15 minutes for pints (10 for half pints).
To know if the jam is ready, I put a little on a plate that’s been cooled in the freezer. If it kind of wrinkles rather than runs when I drag a finger through it, it’s ready