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.
I'm a happy food preservationist, a food blogger and writer, and passionate home cook. I spend my summers canning and my winters cooking up anything that captures my fancy. I write about what's happening in my kitchen. And sometimes I blog about our dog, Louie. In 2011, I co-founded and led Charcutepalooza.