July is almost here, which means most people are trying to get out of town for their annual summer vacation. Me? Well, besides starting a new job, I have plenty to keep me busy in the kitchen. Last week I decided it was time to get my apricot jam on. I mean, get going on the dozens of jars of preserves that I make every year. Apricots are my mom’s favorite fruit. It might me mine too, but I’ve got a thing for cherries too. Vacation is definitely NOT in the plans quite yet. Staycation is where it’s at.
Every year in mid June I drive to Brentwood and purchase 3 cases of Blenheim apricots. (I planted my own Blenheim tree a few years ago, but the critters always get to them before I do!) I love to give the jars to friends and relatives as a hostess gift all year long. My sister in law Nancy thinks I should sell my jam, but I’d rather treat those I love to this special treat. It is great on toast with a little butter or my husband’s fav is to smear it on his toast that has peanut butter on it. I like to use it in my home made salad dressings.
It starts with a call to Wolfe Ranch in the beginning of June. I make an appointment to come by and get the apricots when they are first picked. They have my cases ready when I get there.
When I get home, I separate the apricots on sheet pans lined with paper towels and wait until they are good and ripe before starting my preserves.
I always use the less sugar Sure Jell fruit pectin (pink package) because it is not as sweet and somewhat healthier. I set out all the ingredients, have the jam jars and lids cleaned and sitting in a hot water bath, have the wax melted in a sauce pan on the stove, have the food processor on the counter next to my measuring cups, lemon juice freshly squeezed, and butter and sugar out ready to go.
Next, I wash the apricots and cut them in half. I pulse them in the food processor and also cut some of them up with a small knife. DO NOT puree. Then I follow the cooked jam recipe exactly from the Sure Jell package.
- I measure exactly 6 cups of apricots into an 8 quart deep sauce pan and stir in 2 Tbsp lemon juice and 1 tsp unsalted butter.
- Measure 4½ C sugar into a separate bowl.
- Mix ¼ C of sugar from measured amount into a small bowl with 1 box of Sure Jell.
- Stir pectin-sugar mixture into fruit
- Bring mixture to a full rolling boil on high heat stirring constantly.
- Stir in remaining sugar quickly and return to a full rolling boil for exactly 1 1/2 minutes.
- Remove from heat and ladle into prepared jars. Fill to within 1/8 inch of the top of the jar. Ladle in paraffin wax.
- Cover with lids and screw bands on tightly. When cool, wipe off any excess jam on the outside with a warm wash cloth. Enjoy!
Have you ever made jam? Leave a comment for me below and tell me about your tradition. Maybe you like to make pickles or can vegetables. I’d love to try pickling. What are you curious to make? I’m always inspired by the people who live in the middle of nowhere and have to use these methods to keep their food preserved.
Here’s my latest jam making day with my neighbor Caroline. She’s a true joy.
Are you getting away this summer or will you be hanging out at home like me? Either way, keep enjoying what you do. Try to give back when you can. And love the ones you’re with. We need more peace and love in the world.
Feel free to check out a previous Edible flowers in cocktails blog if you have a free moment.