I spent my 4th of July making my first batch of Apricot Jam of the season. Last year I was lucky enough to pick my own apricots, but this year I purchased them from a produce stand in Sonoma. I tried leaving the skins on as removing them takes over an hour, and I have to say I like the jam better with the skins. The jam turned out beautifully! It's rich orange glow looks amazing on the pantry shelf and it has the perfect balance of sweet and tangy. I finally had a chance today to make buttermilk biscuits. I have to say its one of my favorite pairings of food... homemade biscuits and jam. All I need now is a jar of ice tea and my Sunday is set!
No comments:
Post a Comment