Imagine just a few minutes of chopping and a few more minutes of simmering as your home fills with a sweet fragrant scent. No more steamy kitchen and splattering mess on the stove. This is the new era of small batch jamming.
Apricot jam is such a delight. Kept in the refrigerator it wont last long spread it on bread with butter, slather onto warm blueberry pancakes, dollop onto yogurt or stir into some soda water for a tasty cocktail. A jar of fresh, seasonal jam also makes a great summer gift.
This isnt about making a jar of jam to keep for months to come. Its about indulging in the delicate sweet and tart flavour of apricots every morning this summer. Use this recipe to continue to jam all summer long and stay tuned at the market for peaches, plums, blackberries and, if were lucky, figs.
A Small Batch of Apricot Jam
Ingredients:
2 cups apricots, halved but not peeled, pits removed
2 cups sugar
cup water
Method:
In a heavy-bottomed pot, stir together the apricots and the sugar. Put the pot on the stove and add the water to dissolve the sugar. Turn the heat to medium and bring the pot to a brisk simmer. Skim off the foam and spread it on toast or have with yogurt. Waste nothing of this beautiful treat.
Turn the heat down, but keep the jam simmering. Stir frequently. After 30 minutes, the jam should be nearly done. Judging by eye is the key if it coats a spoon it should be done.
Let the jam cool overnight at room temperature. The next day, if the consistency isnt quite right, fear not! If its too thin, put the pot back on the stove for about 15 more minutes. If its too thick add a little water and bring back to a simmer until its just right. Ladle into jars and refrigerate.
Jenn Chic is a writer, photographer, baker, cook and the market manager for the Kitsilano and Kerrisdale Farmers Markets. ,
