I'm enjoying my morning coffee by the lake with a little toasted brioche and a generous dollop of apricot jam. I love cooking with seasonal fruits and apricots aren't available often in my part of the country. It doesn't take much to turn them into jam. Besides a breakfast treat, this versatile jam work with a thumbprint cookie and mixed with a bit of dijon mustard, makes a tasty glaze on chicken or pork. It has just the right amount of tangy sweetness. Yum!
3 pounds apricots (about 21)
3 cups sugar
1 tbls lemon juice
Wash and pit apricots. Put half in food processor and pulse until evenly chopped. About 15 pulses. Remove to large dutch oven. Do the same with the rest of the apricots. Add sugar to dutch oven and mix with fruit. Add lemon juice. Cook over medium heat stirring often until sugar is dissolved and jam thickens. Pour into clean jars. Makes about 1 quart.
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