4 February 2009
Up to our earlobes in apricots!
We had a long day making jam and apricot sauce. Mmmm yum. Here's how I made the jam...
1.5kg Apricots (I was feeling generous, so I used more)
1kg White Sugar
Halve and pip the apricots then put them in a large saucepan. Cook until juices are released, then add sugar. Stir in and add citrus juice and peel. Remove any foam from the surface. Allow to bubble until jam stays firm-ish on a chilled plate. Pour into sterilised jars. Apply liberally to toast.
And the sauce recipe was from Apples for Jam by Tessa Kiros
A few drops of Vanilla Extract
1kg Apricots halved, stones removed
Put sugar, vanilla and water in a large saucepan. Bring to the boil, stirring until sugar dissolves. Simmer for a few minutes, then add apricots. Cover pan and simmer over low heat for about 10mins until apricots start to loose shape. Puree, chill and serve over icecream or yoghurt. Yum!!
There's also been a teeny bit of sewing going on too, but oh, there is so much more to do!!