THE SECRET TO
AROMATIC APRICOT JAM
I've heard stories about the
aromatic secrets of apricot pits,
but thanks to the recipe and
featured article in the July 1 issue
of New York Times Magazine,
the secret is out.
I started with a bowl of Blenheim apricots,
washed, seeded and quartered.
Leave the skins on.
Add sugar, about 2 cups,
and a pinch of sea salt.
Set aside, refrigerated, to macerate.
Spread the pits on a plate, and
stick in the freezer overnight.
The next morning, bring the
mixture to room temperature,
while you place pits on a clean towel,
and hammer to gently crack open
each pit to reveal and remove
the soft kernels -- the noyaux.
As soon as the kernel is crushed,
an amazing aroma is released.
Wrap the kernels in a cheesecloth bag,
and add to the cut fruit.
Bring to medium high heat,
and stir with a wooden spoon
for about 15 minutes,
until the syrup thickens and the
bubbles grown large.
Transfer to sterilized jelly jars.
You won't believe how delicious.
P.S. Apricot season is 2-weeks long.
Keep an eye out for Blenheims.