Saturday, August 9, 2014

Apricot-Thyme Jam


 We have an apricot tree, and the apricots are on! We've been eating them as-is, making smoothies, fruit leather (posts to come about that one), syrup, apricot butter, apricot jam, apricot German pancakes....oh yeah, we've been enjoying our apricots. :) I decided it was time to mix things up a bit, so I made some apricot thyme jam. Apricot lemon-thyme to be exact. My mom gave me a start of her lemon-thyme plant and it has been doing well. That is one herb that is goo-ood! Love it. I wish I would have put a little more into this jam--it is a bit too subtle. If you just eat a spoon of it with a leaf or two in it (but I never do that, wink, wink) then it is divine, but the thyme is very subtle if there isn't a leaf in that bite or if you go ahead and bother with smearing it on bread. (Ha! I'm totally kidding, I really don't eat jam by the spoonful--except maybe when I am making it. :)
Maybe because it is lemon-thyme? 
Either way, it really is good. Next time I will up my amount of thyme to 3 tsp, rather than 2 tsp I think. 
And there definitely really will be a next time--next season probably.


 And did you see that cookbook, The Forest Feast? Well, you should. It is completely beautiful and lovely and awe-inspiring. So much so in fact that when my girls were water coloring this morning, I decided to sit with them and play with some paints a bit. Extraordinarily enjoyable. I'm definitely missing out on some art time in my life, and I'm hoping to do more of it. As long as my girls continue to want to have "art mornings," it shouldn't be too difficult to squeeze in, right?



Anyway, here is my recipe for apricot jam!

Apricot Lemon-Thyme Jam
Adapted from the Ball cookbook--I just added the thyme. :)

8 cups of coarsly-pureed apricots (I pulsed them in the food processor just a bit)
2 Tbsp. lemon juice
6 c. of sugar
2-3 tsp. fresh lemon-thyme leaves

1. Put it all in a big stock pot (the bigger the better because it'll spit and sputter a bit--ouch).
2. Cook until you get to the gelling point. (Don't know what that is? yeah, me either when I started reading and comparing recipes. I googled it). :)
3. Then either can it according to instructions for your altitude or freeze it.
4. Super good as-is (hee, hee), on bread or toast, or even on some ice cream. yum-o!






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