We’re full-tilt into the summer fruit harvest.
This week we’ve got organic apricots on the menu.
Once we get them home they do best if you spread them out on several layers of newspaper, this way the apricots can continue to ripen a bit and it’s easy to pick out the ripe ones for eating and keep an eye on the situation.
Apricots are good in smoothies, so all the ripe apricots that are not being eaten fresh or made into jam will get sliced in half, pitted and put into the freezer.
One of our favorite jams is apricot jam and that’s what we’re making today.
- 5 c pitted apricots (chopped or pureed)
- 1/4 c lemon or lime juice
- 7 c sugar (I used organic, raw cane sugar, that’s why the jam turns out a bit darker)
- 1 box of pectin
- 4-6 pint jars with lids and rings
I prefer to put the apricots through the blender, it makes a nice smooth jam without floating fruit, but chopped apricots work fine too.
Combine apricots, juice and pectin in a large pot, stir well and bring to boil. While you’re waiting for that you can measure out your sugar in a separate bowl and get your jars ready.
Add the sugar once the apricots are boiling, and bring to a rolling boil. Boil hard for one minute, keep stirring! After one minute remove from heat and skim off the foam.
Ladle the jam into clean jars and seal. It’s best to run the jars through a water bath cycle for 5-10 minutes, this is not absolutely necessary but it’s recommended. My jam stays better if I do. While I haul my big canner out of the pantry for doing huge canning jobs, these 4 little pints can be boiled in a Dutch oven, just make sure to layer the bottom of your pan with a small towel to prevent the glass jars from sitting on the bottom of the pan. Cover with the lid, boil 5-10 minutes and you’re done.
Apricot jam tastes great on fresh bread, on toast, in yogurt and more (yes, even tortilla chips lol), and once in a while I’ll make jam squares. These jam squares are SO good when they’re made with apricot jam.
For the crust you’ll need:
- 1 c butter
- 3/4 c sugar
- 1 egg
- 2 c flour
Blend together and press into a 9 x 9 inch pan reserving 1 cup of mixture for the topping, just put this in a small bowl and set aside for later.
For the filling you’ll need:
- 1 c apricot jam
- 1/4 t almond extract
Mix the jam and almond extract together in a small bowl and spread this over the crust.
For the topping you’ll need:
- 1 c reserved crust mixture
- 1/3 – 1/2 c almond flour (or use plain flour if you don’t have almond flour)
Mix the reserved crust mixture together with the almond flour until crumbly, sprinkle this over top the jam.
Bake at 350 F for 30 -40 minutes until the crust and crumbs are brown.
Let cool, cut into squares. Better set some aside for yourself because these won’t last long once your family digs into these. 🙂