Awesome Apricot Jam
Summer is going so fast. Too fast!
The Little Man is going back to school in just a few weeks. (He starts a little sooner than the rest of the country. I don’t know why.)
AND, he’s in first grade this year. Ugh! I can’t handle that. Well, I guess I will have to.
Anyway, one of the things about summer passing that he and I lament the most is…
No, it’s not the warm weather. We live in one of the foggiest places in summer time.
No, it’s not the free play time. It’s… It’s…
Or I should say, the lack of apricots. The end of apricot season.
In fact, I am not sure I even am getting this post up in time to be of any help to anyone. It may already be too late. They may be gone everywhere.
This year, I decided to get a huge box of these amazing Blenheim Apricots (Yeah, it needs to be capitalized.) to share with my in-laws. When I got the email saying the box was ready for pick up on a Friday, I realized that they were flying out of town for over a week that Thursday.
What was I going to do with 15 pounds of apricots? Blenheim Apricots.
I mean, the Little Man and I like apricots, but let’s get real. These suckers are so delicate, they go fast. You can look at them one minute, and they are perfect. Come back an hour later, and they are wasting away. A slight breeze makes them bruise.
“But why would you get them if they are so delicate?” you ask.
Because they are so freakin’ awesome! Seriously, melting candy in your mouth.
In fact, I think candy tastes kind of bland compared to these.
Anyway, back to my dilemma. What to do with these apricots? I know! Just what I did with all of those apples we got last fall and couldn’t eat fast enough.
We love apricot jam. Everyone loves apricot jam. Who doesn’t love apricot jam?
So, I was going to need my apricots. (Blenheim Apricots.) I was going to need sugar. And I was going to need pectin. Oh, wait a minute…
I just found out a few days before that I was allergic to yeast. Yeast is a starter for commercial citric acid. It doesn’t get completely filtered out. Pectin has citric acid in it. At least the pectin I had. UGH!
Well, screw it, I’m going to make it anyway. Let’s just see what happens. Either I’m going to save these apricots (Blenheim Apricots) to eat later, or I am going to throw them in the compost because they are rotting so fast.
Apricot Jam it is!
Well, it turned out not too bad. In fact, it turned out pretty darn good. It’s not super gelatinous, but I don’t really care about that, do you? I just want it to taste like the fruit it is made with, a little extra sweet and spreads nicely on my bread. (Well, other peoples bread until I figure out how to make bread without yeast or eggs. Good luck with that.)
So below is my recipe for Pectin Free Apricot Jam. (Blenheim Apricot Jam.)
This will work with any apricots, and if you still have some in your area, I suggest making it so you can enjoy that apricot-y goodness all through the year. It’s really easy.