I tried not to come here cos I’m fending off inclinations to make marmalade now that the Seville oranges are in town. But the apricots lured me. Like jewels. Splendid work, Su.
Looks fantastic! I wonder, do they glow in the dark? 😉 The colour’s just amazing! And now pass me a jar please, I want some jam on my toast! 😄 xxxxxxxx
I’d probably have a limited market in terms of countries that don’t prohibit random food being sent there. NZ is really strict because we’re an agricultural country. On a side note; I tried a variation on the jam recipe today. Less sugar, a bit more lemon and some lemon and ordinary thyme as an infusion while the fruit cooked. A bit unusual, but I like it. I feel scones coming on 😀
Ooh! Your jam variation sounds just too good to be true! I can so imagine the taste and how well it would go with scones!!! I once made apple gelee and added some mint leaves to it – that was so awesome – you kind of felt like you’ve just brushed your teeth! 😁
😀😀 apple jelly with mint sounds sooooo good. I have never tried to make fruit jelly; mainly because I remember my mother’s attempts which always seemed to involve hours of fruit preparation, a hot kitchen, days of the constant drip of liquid falling from the muslin cloth, all for jars of stuff no-one really wanted to eat. Maybe she should have added mint! 😂 xxxxxx
I know what you mean. Certainly the last few years, the fresh apricots available have been a bit bland. These ones are a bit of a revelation; really juicy and tasty.
In that case I’ll eat them as is. If you have any left. My mother always used to buy us both a huge peach when I accompanied her to the market as a child. They were big and sweet and the juice would run down your chin. Not now though. Unless you head to Spain. The problem being that we get fruit that is picked unripened and spends weeks/months in cold storage so we have nectarines in winter and oranges in summer. I wish we could go back to having produce fresh when it is in season. Rant over!!
I love your memory of childhood peaches. We used to get ours in wooden boxes from an orchard which at the time was “out in the country” but eventually got swallowed by the city. The orchard was bulldozed, and the land used to build the preschool my son went to! Once the boxes were empty, my brothers and I built stuff out of them.
Your rant sounds a lot like some of mine. I love the way food reflects the seasons, and have never really understood the whole imported cucumber in winter thing.
I had a job once writing a video script for a tomato importing business in the UK. At the briefing meeting, the marketing person told me several times that I had to emphasise that their tomatoes were grown for taste. I, being somewhat naive, asked what else they could be grown for?
Ooooh, even better! I really like warming fresh fruit with a little bit of butter and brown sugar until it caramelizes and then pouring it over good vanilla ice-cream. I mostly do it with peaches. I wonder if apricots would be tasty that way too?
Zimmerbitch 
Good on you, Su … mission accomplished!
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Yep. The goal is to enter, and the forms are filled out.
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Hmm, I see you are jamming up WordPress with your recipes.
Nice!
🙂
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😂😂
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Ah, the fruits of yesterday’s labours!
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Looks fantastic! Love those cute little jars. Now I’m craving toast 😉
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Done! Now I will be awaiting my jar. I will pay postage. 🙂
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Amazingly; it might actually be possible!! Our laws wouldn’t allow home made jam to be sent here.
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I wonder if it could get through US customs….I know there are restrictions on bringing food back from foreign countries when we travel.
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I had a look at the FDA (I think) website. It seemed to suggest it was possible.
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I tried not to come here cos I’m fending off inclinations to make marmalade now that the Seville oranges are in town. But the apricots lured me. Like jewels. Splendid work, Su.
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Thanks Tish. Marmalade is definitely a lot more labour-intensive than apricot jam. 🤔
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Looks fantastic! I wonder, do they glow in the dark? 😉 The colour’s just amazing! And now pass me a jar please, I want some jam on my toast! 😄 xxxxxxxx
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If only I could export! 😉
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Wouldn’t that be an awesome new business idea? 😉 xxx
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I’d probably have a limited market in terms of countries that don’t prohibit random food being sent there. NZ is really strict because we’re an agricultural country. On a side note; I tried a variation on the jam recipe today. Less sugar, a bit more lemon and some lemon and ordinary thyme as an infusion while the fruit cooked. A bit unusual, but I like it. I feel scones coming on 😀
LikeLiked by 1 person
Ooh! Your jam variation sounds just too good to be true! I can so imagine the taste and how well it would go with scones!!! I once made apple gelee and added some mint leaves to it – that was so awesome – you kind of felt like you’ve just brushed your teeth! 😁
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😀😀 apple jelly with mint sounds sooooo good. I have never tried to make fruit jelly; mainly because I remember my mother’s attempts which always seemed to involve hours of fruit preparation, a hot kitchen, days of the constant drip of liquid falling from the muslin cloth, all for jars of stuff no-one really wanted to eat. Maybe she should have added mint! 😂 xxxxxx
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Yay! There’s that prize-winning jam!
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Not this batch I think. Today it seems a bit over-set. But I still have about 8kgs of fruit to experiment with.
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That looks really good, Su.
Leslie
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Yummy! A job well done. I always preferred apricot jam and even dried apricots to fresh ones, somehow the fresh ones rarely have the depth of flavour.
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I know what you mean. Certainly the last few years, the fresh apricots available have been a bit bland. These ones are a bit of a revelation; really juicy and tasty.
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In that case I’ll eat them as is. If you have any left. My mother always used to buy us both a huge peach when I accompanied her to the market as a child. They were big and sweet and the juice would run down your chin. Not now though. Unless you head to Spain. The problem being that we get fruit that is picked unripened and spends weeks/months in cold storage so we have nectarines in winter and oranges in summer. I wish we could go back to having produce fresh when it is in season. Rant over!!
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I love your memory of childhood peaches. We used to get ours in wooden boxes from an orchard which at the time was “out in the country” but eventually got swallowed by the city. The orchard was bulldozed, and the land used to build the preschool my son went to! Once the boxes were empty, my brothers and I built stuff out of them.
Your rant sounds a lot like some of mine. I love the way food reflects the seasons, and have never really understood the whole imported cucumber in winter thing.
I had a job once writing a video script for a tomato importing business in the UK. At the briefing meeting, the marketing person told me several times that I had to emphasise that their tomatoes were grown for taste. I, being somewhat naive, asked what else they could be grown for?
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Nicely done!
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Looks beautiful, I wish I could taste it. Hope you win a prize!
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Thanks Anabel. 😀
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Wasn’t that quick and painless!🤣
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Totally. 😀
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Ahhh… satisfaction in a jar. I hoped this image was coming. ❤
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I’m really pleased with the result, and there are still apricots left over to eat 😀
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Ooooh, even better! I really like warming fresh fruit with a little bit of butter and brown sugar until it caramelizes and then pouring it over good vanilla ice-cream. I mostly do it with peaches. I wonder if apricots would be tasty that way too?
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I’ll let you know! I’m not a fan of ice cream though, so it will have to be yogurt, or maybe just toasted nuts with it.
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That sounds good too. 😋
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