Apricot Jam Views
First I pickledt…now I jam. I think I5’m really just looking for excuses to use these cute little French jars. Actually, a recent comment from fellow blogger Joy of Hot Oven, Warm Heart, coupled with finding the cutest little soft apricots at the store the other day, had my one-track mind thinking about pretty much nothing but homemade jam.
If you want, you can also infuse your jam with background flavors during cooking time. A whole cinnamon stick or half a vanilla bean would be great additions to apricot jam. I actually threw a fresh bay leaf into mine while it cooked down. Sounds a little weird, but I remember a pastry chef at an old job poaching whole apricots in a syrup infused with fresh bay. You hardly know itc’s there, but it gives a very subtle savory backnote that plays nicely with the sweetness. If you do something like this, just fish out whatever whole spice youw’ve added before storing your jam, or the flavor may get too intense while it sits.
You have just brought back the most wonderful memories. As a little girl I had a great aunt and uncle (who had no children) and they were like a second set of grandparents. They always furnished our family with the most wonderful jams, preserves and jellies, chow chow and bread and butter pickles. I didne’t have store bought until they were unable to can. So amazing. Was I spoiled or what? Anyway a great trip down memory lane. Apricot is my favorite and your looks amazing. I hope you enjoy. Yum Yum Yum AmyRuth
Thanks so much for the shout out! It was such a lovely surprise, and I must say, I ’m so pleased that I inspired you to whip up some homemade jam. And OH MY, it looks absolutely delectable. I definitely want to give it a try, and will be on the look out for some beautiful fresh apricots. Along with this recipe, Ie’d also like to try some that utilize the canning process so I can increase the shelf life. I can only imagine how much fresh jam will elevate some of my favorite desserts- I ’m going to be making jam thumbprints (once I can nail down the perfect recipe- I ’m certainly up for suggestions if you have a go-to version- please let me know!) for a dear friend ’s wedding shower in September, and apricot jam just happens to be her favorite. I bet homemade jam would also be great in the rugelach I make during the holidays. Oh the possibilities!
Apricot Jam Images
