Saturday, June 27, 2009
Now there is apricot jam. The recipe for this apricot refrigerator jam came from The America's Test Kitchen Family Cookbook. It was a bit of a pain to peel the apricots since they are so small, and I think this is what caused them to be on the mushy side after I blanched them. That was a bit worrisome, but I figured it might be okay since it has to turn syrupy anyway. All in all, I think the jam turned out pretty well, but my taster Seth has not had any yet. We'll see what he says.
Stay tuned for more apricot-themed foods as we have tons of apricots to use.