Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Make this recipe with slightly underripe, unblemished apricots. Taste the fruit. If it is quite tart, use more sugar; if very sweet, use less. If you are opposed to sugar altogether, use plain water or juice.
Apricot and Lavender Jam holds the taste of French sunshine all year round. Serve with croissants in the morning and with a cheese board in the evening.
Apricots' ripe acidity lend themselves well to this cooked fruit salsa, simultaneously tangy and sweet. This comes from cookbook author Karen Solomon (Jam It, Pickle it, Cure It).
Super easy sugar free sweet and sour apricots, a blast of sunshine at any time of year!
over a period of 9 days organic apricots preserved by the glace method
Cranberry & Apricot Relish is perfect for all turkey and ham occasions, be that Thanksgiving, Christmas, leftovers or picnics, go on think outside the holidays!
A sweet and spicy cranberry chutney with a touch of novelty from diced apricots. Perfect for any meal and of course your thanksgiving table.
Apricot Jam - perfect on its own, or as a glaze for fruit tarts and other desserts throughout the winter and the holiday season.
Honey, apricots, and vanilla bean slow roasted in the oven yield a delicious apricot butter, even with late-season fruit.
Apricot jam with a sneaky twist-- not too spicy, just zingy enough to be interesting.