Guess what I found at the farmer's market last week! The first crop of apricots! I have had citrus season overload and was happily surprised to see a change at the fruit stand.
Every spring season for the past 4-5 years, I've hoarded apricots at the market. It is a short season and they make such good jam! Just recently I opened up my very last jam from last season and I have been using is sparingly to get me through until I could make another jar.
I actually don't even really like fresh apricots and buy them specifically to cook them down. The flavor is so much more intense and delicious to me that way.
Jam is my favorite way, but I also love to cook them down with some olive oil and garlic to have with chicken or pork. They are also so good grilled and thrown on top of some ice cream.
I luckily have a food dehydrater too, so when I find myself with too many ripe fruits, I'll dry them out to add to my trail mix.
But, like I said...jam is my JAM! When I buy in bulk - I go through the whole canning and water bath process. When I'm in a pickle for time, I make this quick version that skips that mess. You can also double this recipe and freeze a batch for later. Options...it is what makes the world go round. I promise, no jam making experience needed with this recipe.
Some of my favorite ways to use this jam...
- Whole Foods fresh ground honey peanut butter + jam + bagel (or toast)
- Cream cheese + jam on toast/bagel
- Stuffed in french toast
- Add to greek yogurt and my rosemary granola
- Topped on ice cream
- Stirred into cottage cheese
- Blue cheese + jam + crackers
Also, you may have noticed my high use or rosemary lately? I have a giant bush (ha - bush), in our backyard I grab from. It is very convenient! If you don't love rosemary, you can leave it out. It will be more sweet than this savory twist, but still delightful.
Apricot Rosemary Quick Jam
Makes about 1.5 cups // Inspired by Sprouted Kitchen Cookbook
- 1lb fresh apricots, washed, de-pitted, and quartered
- 1/3 cup raw sugar (use white sugar as an alternative)
- 1 tablespoon of fresh rosemary, finely chopped
- Zest from 1 lemon
- juice from 1/2 lemon
- pinch of salt
- Wash, cut in half, and de-pit your apricots. Cut the apricots again so they are quartered. In a medium size non-reactive pot, such as cast iron or stainless steel, combine the apricots with the sugar, chopped rosemary, lemon juice and zest. Cook over medium-high heat. (At this point, place a small plate in your freezer to test the jam later)
- After about five minutes, add a pinch of salt to the mixture. Continue to cook for another 15 minutes, stirring frequently, until the fruit breaks down. When the mixture looks like thickened puree, take a small spoonful and place it on the plate in the freezer. This is call a plate test. This will cool the jam quickly and test its consistency. Let the jam sit for a minute on the plate. If it becomes set to a semi-solid consistency and develops a skin, its done. If its still a little runny, keep it cooking a bit longer. When its thickened enough to your liking, take it off the burner and let it cool for 5-10 minutes.
- Then transfer to a clean glass jar and store in the fridge for about 2 weeks.
Here's to a great jamming season!!