January 14, 2014
When I day dream about my garden this is one of the things that features – I dream of filling buckets and tubs and bags of fruit from our (now tiny) fruit trees. For now I am very thankful to be gifted fresh fruit such as these perfect apricots from my neighbors tree. My thoughtful neighbor gave me these beauties just before Christmas. I was tempted to enjoy eating them fresh but I decided to make jam instead. I did sneak a taste of one fresh apricot….. Our jam stock, after the cool Winter months had depleted to nothing.
I made this same recipe last year. I like to add some blueberries to the apricots to give them a little extra sweetness. The berries also turn the jam a pretty pink hue.
If you do not have Jam Sugar (sugar with added pectin) you can use white sugar and a sachet of Jam Setter.
Pear may be replaced by lemon
Label and date jars
Store in a cool dry location and use within 4-6 months.
As with any food that is stored for a period of time complete a visual and smell check prior to using. If in doubt discard.
The Preserves shelves in my pantry are beginning to look healthy again. This makes me feel happy and secure (weird I know). I get a little panicked when it is running low. I like to have a WIDE selection of condiments and jam on offer at all times. With very few exceptions, I make these myself from scratch from seasonal produce. I can not recall the last time we purchased jam from the shops.
I feel like order is restored and breakfast is a happy occasion, especially when there is sourdough bread to accompany the jam 🙂
Now the tomatoes need to ripen so that I can restock the sauce and passata.
What do you make to have in stock in your pantry all year around?
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