We’re still swimming in apricots here and we’ve started batting around all kinds of crazy ideas, apricot-watermelon jam anyone? I think we’ve decided to halve the remainder and freeze them to use in the winter to make things, like apricot-cranberry conserve, that actually might taste good rather than can one. more. thing. But before we turned off the stove we did do one more jam that we have no intention of using on toast. We’re fans of an old recipe from Fine Cooking where you make a glaze for grilled chicken from apricot jam, rosemary, and balsamic vinegar. So we thought instead of apricot-watermelon jam maybe we’d try an apricot-rosemary jam. And I even thought ahead enough to put it in quarter-pints, just enough for one pack of chicken thighs or a whole hen.
FRUIT: 4 cups chopped apricots
SOURCE: farmers market
COST: hard to know but probably about $5
RECIPE: same proportions as before with the addition of 2 Tablespoons of finely chopped rosemary to the chopped apricots
YIELD: 10 quarter-pints and a tiny bit that I might serve with goat cheese tomorrow evening