Spring is in full swing and summer is just about here.........makes me think of all the amazing good times of my childhood.......running freely through the bush to the beach just down the track from our home.
We had a spot just like this one with its own boat house ........there would be no one in sight and I would just laze around with my dog.
Sometimes I would take out the kayak and paddle out in the harbor............but wait..........I live in L.A. now and my reality is a lovely apricot and lemon tree in the front yard, orange tree and a pool in the back. Surrounded by majestic mountains..........so I'm not complaining.........just reminiscing.
Just yesterday I harvested the first of our tomatoes. Can't wait to make all kinds of zucchini recipes and basil and tomato dishes from our garden. I just picked the last of our lettuce and replaced them with more herbs. I'm loving our perfect weather.........not too hot........not too cold.........just right. I know that the heat of summer is just around the corner.
Today I made apricot jam...........this is a low sugar version.........using apple juice concentrate, that I created.
Apricots are the easiest fruit to prepare for jam, because you don't have to peel them. Simply wash them and cut them in half and remove the pit. Then chop them into chunks. About 6 cups.
Put them in a pot with 2 Tbsp lemon juice, 1 box no sugar needed pectin, (sure gel) and 1 box of normal pectin (sure gel), 1 can of frozen concentrated apple juice, 1 cup of sugar.
Boil and stir until the apricots break down.
At this point you can freeze the jam in plastic containers after they cool down. Don't fill all the way to the top as it will expand as it freezes.
Or cook a little longer and put in glass jars and seal with lids. and put in a steamer or boiling water bath for 20 mins. When you take them out of the hot pot, the lids should pop and snap inward.
This is what mine looks like..............I like them very chunky. You could use a potato masher while they are cooking if you want a smoother consistency.
Recipe
6 c apricots
2 Tbsp lemon juice
1 box no sugar needed pectin (sure gel)
1 box pectin (sure gel)
1 can frozen concentrated apple juice
1 c sugar
Chop the apricots
Boil all the ingredients in a pot and stir until fruit breaks down and mixture feels thicker.
Place into jars with lids, then into a boiling water bath for 20 mins.
Can be stored for up to a year.
