6.03.2013

Apricot Rosemary Quick Jam


I have a bit of a problem at farmer's markets sometimes. I can't not buy things. Especially when they are the first of the season. 

Right now is heaven for me. Cherries, strawberries, stone fruits, asparagus, corn! Oh my. 

And those little samples they cut up...I can't stop/won't stop.

Then, I hear myself saying "I'm already down $20, but I definitely need those plums over there. What's that you saw Mr. Farmer, you saved some asparagus for me? Of course, I'll take some of apricots, its only $1 a pound. It's totally OK, I'm helping out the local economy...."

See what I mean. 

In all seriousness, I shouldn't be buying a ton of fresh food. I'm trying to use all I have in preparation for my mini vaca to Florida this week. 

So what's a girl to do with too much fruit? 




Make jam. Duh.


Not just any jam. Jam with fresh rosemary from my garden.


And this recipe is so easy. NO prior jam experience necessary. 


Simply wash your fresh apricots. No need to peel them just cut them down the middle and pop out the pit.


Then cut them again so they are in quarters. 


Grab a medium size pot (non-reactive such as stainless steal or coated cast iron) and add the rest of the goods.


Cook it down for 15-20 minutes. Then cool for 10.



Transfer to a clean jar and you've got yourself some jam.


It's sweet and a little savory in all the right ways. 

It's good on yogurt. With cheese. On toast. On a spoon. 

It's great on a fresh bagel with peanut butter. 

Yep. I've tried all these ways (and I made this yesterday). 



Apricot Rosemary Quick Jam
Makes about 1.5 cups // Inspired by Sprouted Kitchen Cookbook
1lb fresh apricots, washed and quartered
1/3 cup raw sugar
1 tablespoon of fresh rosemary, finely chopped
2 1/2 tablespoons fresh orange juice (from 1/2 orange)
zest from 1/2 orange
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, combine the apricots with the sugar, chopped rosemary, orange 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 the 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. 



I have to tell you I had this vision in my mind the day I made this. I went to lunch with my dear friend Jessica and we stopped by The Cheese Board Collective in Berkeley. We had a short cheese tasting session and I brought home this amazing french sheep's milk cheese. I told the cheesemonger, "I could see myself eating this cheese with some fresh jam on my porch with a glass of wine." And there you have it...

Here's to a great jamming season!!

Cheers,

Erica

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