One year later, here I am, still making jam. For those of you who may not be aware, I kind of went on a jam-making binge last summer--and undeterred by stifling heat and humidity, I have been back at it again. I have already canned a year's supply of blubarb (my recipe here), and again have raspberry and raspberry jalapeno (those recipes here) on the docket--but then I also added apricot to the repetoire this year. Do you think I have a jam-making problem? Like, one that requires a licensed therapist? Anyway...
...As you can see here, it all worked like a charm--apricots cooked down, jam jelled, tastes like summer in a jar.
So thought I would share the recipe with you too--just in case you were interested and suddenly realized that you too needed to go on a jam-making bender. I am more than happy to be your jam enabler (or pusher, whatever works for you)--here's the recipe I used for my apricot:
And if you do make some apricot jam--here is my very strong recommendation--make yourself a loaf or two of irish brown bread (that recipe is right here too) and serve that up this weekend with your freshly concocted apricot jam and some lovely european butter. Because these things are meant for each other--you can feel them holding hands and reading Shakespearean sonnets to one another as they glide over your tongue. Apricot jam and irish brown bread are food soul mates, I tell you. Try it--you'll see. Like love in your tummy.