• Posted by Califia Suntree on July 6th, 2011, 8:28 AM

    Stone fruit is not only fleeting, it’s fragile. Particularly in the case of apricots, the season for the good stuff is extremely short, and the ripe ones will bruise if you just look at them wrong. But, for the thrifty cook, this is actually a boon. At the farmers market, your favorite stone fruit purveyor in all likelihood has a “seconds box” where the damaged fruits go–same goes for tomatoes. Just ask, and you can buy those seconds at a steep discount; in my case, I got a five-pound box of damaged apricots for $5. There was only one thing to do with these super-ripe, bruised babies, and that is make preserves. (The tomatoes are perfect for sauce, or freezing.) You don’t have to get fancy with canning to make sunshine in a jar–I was even to lazy to go pick up pectin from the supermarket. Here’s what you do:

    Pit and roughly chop two pounds of very ripe apricots. Put them in a big pot with the juice of 1 lemon, 1/2 cup sugar and 1/2 cup unfiltered apple juice. Throw in half an apple, cut into 4 pieces. Stir and cook over medium-high heat until it starts to bubble, then reduce heat to very low and let cook for about 3 hours, stirring every so often. Cool slightly, pour into a quart jar, cool it some more, then cap it and put it in the fridge. The tangy-sweet preserves are perfect for toast, yogurt, ice cream, or just by the spoonful, as a daily reminder of why summer is so nice. This will keep for about 3 weeks in the fridge.

Comments

  1. July 17th, 2011 at 9:36 am
    Eftychia

    This jam looks perfect! Thanks for sharing.

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