Last Thursday Kenilworth Market had the first of the season's apricots. I had bought a small punnet the previous week, so I knew they were coming. I love Apricot Jam. It is subtle, but rich in flavour at the same time. Its the colour of sunshine.
With nearly three pounds, with a few taken out for a packed lunch on Friday, I set to preparing the fruit. There was just one kilo of prepared fruit. I make sure I cut any little blemishes off the skin, and the area around the stalk where there is a little dark mark. Then I take the stones, placed in a plastic bag, and give them a gentle tap on the patio with a hammer through the plastic, until I feel they are just cracked, any more and you can make a much of the soft kernels. Then separated from their hard shell, I pour the boiling water over the kernels which makes taking off the skin really easy.
With lemon juice and a kilo of sugar, I got just two larger jars and four smaller ones. These won't last long, so there will be further Friday Apricot Jam making sessions.