July around here means that the Blenheim Apricots are at the See Canyon stand at our Farmer's Market for 3 weeks. So each week I buy a new crate and the jam making begins in earnest!! When I get really motivated, I top the jars with these luscious colored cupcake liners and paint apricot gift tags to put on each jar. Such a labor of love!!
I wish you could smell the aroma permeating through my kitchen right now!!!!!
When the jam is done, I take the remaining apricots, split them in half and flash freeze them for a couple of hours on a cookie sheet. Then I dump them all in a 2 gallon bag and pop them in the freezer. That way, if I get hungry for an apricot pie a month or two from now, I still have them available. I tried this last year and used apricots right up until May to make pies and crisps!!
A friend of mine tells me that she eats the apricot jam I give her by the spoonful, right out of the jar. That got me thinking. I often drizzle honey on Greek yogurt for my breakfast, so this morning I tried a spoonful of apricot jam instead of the honey. YUM!!!
OK -- all this apricot talk is making me hungry. I am off to bake a pie:))