Tell me who’s going to pass by firm ripe apricots at the market for $1.99 per kilo? Not me, and therefore the kitchen has a distinct aroma of stone fruit about it this week.
Spread (thickly) on toast or dolloped over some creamy yoghurt and muesli, apricot jam happens to be one of life’s little pleasures. With the current prices and the jam sugar I mentioned here, there is no reason why you cannot have a pantry shelf full of it either.
As I was stirring the pot, I noticed one of the ‘feature’ tiles in the splashback and it made me smile.
I must have cleaned and moved past this tile at least a million times, and today the realisation that an apricot keeps watch over the cooktop, came to be. How often are we looking but never really see?
If you would like to get your jars full this week, use the same recipe as I did for the White Peach Jam. Of course you will have to move quickly, because fresh apricots disappear quickly if like me, you live with a group of fruit bats…
Plain and Simple 