Apricots are very easy to work with
They don't need to be peeled. Just remove the stones, cut up and cook with sugar, fresh lemon juice and a little pectin. Bottle when very hot. They don't need to be processed further.My apricots froze this year. So did every other tree in our town. I spotted an old apricot tree in an abandoned lot, neglected and forgotten. You guessed it. It was laden with apricots.
After cooking the apricots for a little while I noticed that there was something amiss. The skin had turned into little pieces of tough wire. I had to toss it all out. I hate to waste food.
Just five miles north of us is a well kept garden. By the fence stands a very old apricot tree. And every year, without fail, it bears apricots. In exchange for a few bottles of my strawberry and rhubarb preserves I was able to pick a large basket of beautiful apricots.
These apricots are sweet and perfect. Exactly what is needed for my famous apricot preserves.
Gina
I never had that happen with apricots! Very strange. It great to barter with neighbors:)!
ReplyDeleteThose apricots look amazing in your gorgeous pottery!..and you know apricot preserve is perfect for crostata-yummy!
ReplyDeleteIt's always great to stop by your blog :)
Benedetta
Thank goodness you were able to finally get apricots! And congrats on one year! xo
ReplyDeleteReally gorgeous photos, Gina. Of course, anything would look fabulous in your beautiful pottery. Enjoy your yummy sounding preserves. And congratulations on your blogiversary!
ReplyDelete~jermaine~
Dera Francesca, This was a first for me as well. We get very little rain here in the summer. It must have affected the neglected old tree and hence, its fruit.
ReplyDeleteHi Benedetta, Thank you for your compliment. I am my best customer. And crostata I am looking forward to especially when our sun ripened tomatoes are ready from the garden.
ReplyDeleteDear Georgianna, Every year I cross my fingers to see if my apricots will make it. Our altitude at 6,000 feet often guarantees a late frost. Somehow, somewhere, every year, I find an apricot tree. I don't know which I like better, apricot or peach preserves.
ReplyDeleteHi Jermaine, You and Georgianna take the most fabulous photographs. You inspire this novice to take better pictures with my little point and shoot digital.
ReplyDeleteThank you for your compliments on my ceramics. I love painting them.
I love making preserves every year and your post is inspiring. The apricots are so beautiful. And how nice that you could barer for them.
ReplyDeleteBecky
I love the urn where the apricots are placed, it' so beautiful! I always loved making preserves, specially apricots, have some great recipes from my Mil's Cooking Book, yes, she edited 2 beautiful cooking books, with traditional food from this region of Ecuador, called Cuenca. Your photos are fabulous!!
ReplyDeleteLove
FABBY
Hi Becky, Making preserves is not difficult and the rewards are many. I would love to know how you make your apricot preserves.
ReplyDeleteHi Fabby, How wonderful to have your Mil's Cooking Books. Would you share some of your Cuenca recipes with us.
ReplyDeleteI'm so glad that you like my urn, I painted it and made it look antique to give it a little more character. Thank you so much for your compliment.
Gina
I'm with Gina, I'd love to know how you make your preserves. Apricot jam/jelly/preserves is one of my favorites.
ReplyDeleteOh my goodness, your pictures are gorgeous and the urn is stunning. Beautiful. Thanks so much for joining TTT. Hugs, Marty
ReplyDeleteHi Marty, Thank you for your visit and sweet comment. Hope you visit again soon.
ReplyDeleteGina