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?
I love their color, their flavor and the fact that they make the most amazing jam. Even a mediocre apricot sings when cooked down with sugar and a squeeze of lemon.
A small batch of apricot jam, infused with fresh rosemary.
A fruit butter of apricots and peaches, cooked down in the slow cooker.
Jam for grown-ups. It`s savory, sweet and bitter all at the same time. We`ll be eating this on scones, roasting meats with it or serving on a cheese platter. The unexpected hit of pepper raises this jam to unexpected places...
Simple infusions extend the options in your pantry as well as use eveyr bit of `fruit by-product` from your preserving effort. Extend your pantry with a few moments of work.
It's Canning Week 2011 Blog Party! Sign up to win a Punk Domestic t-shirt and while your there check out this recipes for a citrus tasting jam is sure to awaken your senses on your breakfast toast.
Here’s a recipe for apricot preserves with a Caucasian twist. Apricots are plentiful in Armenia, so why not combine them with some local brandy and honey? Try with an almond croissant!
Variations on apricot jam - including kicking it with some smoked paprika.
Simple, sweet and seasonal: Canned Apricots in Honey Syrup tutorial.
Rosy cheeked apricots are combined with saffron and rose water to make a tasty, fancy jam.