I don't know what it is about making jams, preserves, pickles that gives me such a feeling of real satisfaction. Taking that gorgeous fruit or vegetable and making something that looks jewel like in a jar is always a thrill for me. Don't get me wrong , I'm a confirmed urbanite, but "putting food by" makes me feel like the original pioneer woman. My husband's specialty is pickles, but my favorites are fruit preserves and chutneys. Every winter I make my favorite Meyer Lemon Marmalade and Indian Lemon chutney from our own backyard tree and every summer I do apricot jam.
Apricot season in southern California is May through early July. Last year waiting and hunting for the blessed Blenheim variety (supposedly the best for jam making) I missed out entirely. My local farmers market guy kept promising, but by the season's end I had missed the boat. So this weekend we got out there and found lovely small Pattersons and some huge unnamed things the size of medium apples.
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Pitted, cut up and layered with loads of sugar (according to British cook Delia Smith's recipe at
http://www.deliaonline.com/recipes/type-of-dish/preserve/fresh-apricot-preserve.html ) the fruit happily marinated overnight. This morning I put the pan on the fire to cook and got out the jars and tools.
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I always get Glen to take a hammer to the pits to extract the lovely ivory kernels which I blanch and add at the end for even more flavor. the kettle boils furiously for about 20 minutes and suddenly there is this gorgeous unctuous orangey/gold concoction.
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A little time for settling the foam , a little mess of ladling into jars , and about 20 minutes to process and seal the jars and there are 10 glistening jars. Some home printed labels complete the process.
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Amazingly satisfying!