Apricots
And so many more left in my tree.
All of my favorite flowers growing in my garden.
Looking like blushing Brides
We like apricot preserves.
Easy recipe follows.
Recipe
5 cups of cut up apricots
3 cups of sugar
Zest from 2 oranges
orange segments from 2 oranges
Combine all ingredients
cook for 30 minutes
bottle into half pint jars
No water or thickener necessary
There are more apricots in my tree. Come and get some.
Gina
http://betweennapsontheporch.net/
Dear Gina - Lucky you to have your own Apricot tree. I have just made my fourth batch of Apricot Conserve today - we love it. Sadly Apricots do not grow here but I can buy Spanish or French ones cheaply at the moment.
ReplyDeleteI particularly like to use it to make my Apricot and Ameretto ice cream, simply dollop it on some yogurt or spread it on nice crusty bread or scones.
Dear Rosemary, You are making my mouth water. Crusty bread, a little unsalted butter and a dollop of apricot preserves with a hot cup of coffee with hot milk is my morning indulgence.
DeleteI would love to try your ice cream...it sounds decadent and must be super delicious.
It is very simple to make Gina and delicious - I showed the recipe I use in July 2015 on WFVM
DeleteBonsoir chère Gina,
ReplyDeleteUn petit billet qui ressemble beaucoup à mes deux dernières journées passées en cuisine ! Effectivement je viens de faire de la confiture d'abricot avec plus de 30 Kg de fruits. Et en ce moment un gigantesque clafoutis aux abricots cuit dans le four... Le maison embaume !
Vos photos sont magnifiques et toutes ces belles couleurs vont vous inspirer...
Merci pour cette belle publication et pour le partage.
Gros bisous 🌸
Dear Martinealison, Thank you for reminding me to bake a clafoutis. I substituted half of the flour with almond meal. It made it extra special.
DeleteThank you so much for your visits and always leaving such lovely comments.
Gros bisous.
Dear Gina,
ReplyDeleteSuch gorgeous Apricots! My Dahling loves Apricots, but instead of traveling westward we will be heading east in
just a few days. I adore all the pretty colors of your flowers and, of course, your lovely bowls.
Hugs, Sieglinde
Dear Sieglinde, I am also looking forward to your trip. I know that you will be sending beautiful photographs. How special it will be for you to spend an extended visit with family and friends.
DeleteOh Gina, how fortunate you are to have your very own apricots ripening before your eyes.
ReplyDeleteRight now i have some French apricot jam in my fridge, but somehow I just know that your preserves would taste so much more delicious.
The fruits themselves are so beautiful, aren't they? xo
Dear Frances, A wonderful friend gave me a new recipe. It includes oranges rather than lemons. The new combination is a winner. It's the best apricot confiture I have made to date.
DeleteNext will be my peaches. For some reason Spring was very kind to my orchard. I will be very busy in the next few weeks.
Gina, you make everything look like you tackle them with such ease and yet it is all hard work. Your Apricots are so luscious looking. I do enjoy them and they remain one of my most favored of fruits. My mother has been gone for over 25 years and was the only family member that we had that made such wonderful things as canned goods. I have had neighbors that try their hand, but the jams, preserves and jellies are most often times too sweet and kind of watered down from what my beloved mother would have made. I think that I would enjoy your recipe. Have a wonderful week~
ReplyDeleteDear Mary, If I can do it so can you. I know what you mean about preserves. Many are too sweet, especially the kind you buy in the store. I always cut back on the sugar in my recipes. And yes, sometimes I have failures. Some of my preserves have become syrup because they didn't set. But one does not have to fess up to the failure.
DeleteI love apricots and so many folks I know have never tasted one! Amazing! Your flowers are gorgeous and I love the ceramic bowl that holds the apricots. Thanks for the recipe and Happy Monday!
ReplyDeleteHello Snap, I am so pleased that you noticed my ceramic bowl. I painted it many years ago and it has always been one of my favorites.
DeleteHow sad that some people have never tasted an apricot. They are special.
I'll be right over! heehee! I'm sure we all wish we could come and pick fresh apricots! What a treat! Hugs!
ReplyDeleteYou are welcome to come over Lavender Dreamer. The apricots have all been picked. However, peaches are going to be ripe in about 10 days. Will that give you enough time?
DeleteGina, It`s harvest time. What we pick varies based on area. Sylvia D.
ReplyDeleteHello Sylvia, this is my favorite time of the year. Even though it is a lot of work it makes me happy to be able to preserve what we grow.
DeleteGina, I'm heading your way to pick my own apricots right now! I love your collage of flowers and fruit, the colours are amazing. Thanks for tempting us with your harvest on Mosaic Monday.
ReplyDeleteMaggie
Hi Maggie, You are so welcome. This time of year there is always way too much produce coming from the garden.
DeleteI am so pleased that you like my Mosaic. It's a great way to amass a few photographs for a little more color impact.
I think Apricot preserves is our favorite....you are blessed to have your tree...
ReplyDeleteHello bj, I have been eating apricot preserves on my favorite country bread. Of course a goodly amount of unsalted butter and a fine cup of coffee has to go with it.
DeleteYes we are lucky to have our own trees. This past spring was more moderate. Often our apricots freeze. But when they make it they usually give us more than we can handle.
I love apricots. Our tree gave us enough for eating and I bought some more for apricot preserves. Such a wonderful golden taste! Lucky you!
ReplyDeleteHello Lorrie, Most years our apricot tree blossoms freeze. This year we were lucky. We even have peach trees laden with fruit this year. I agree with you, apricots are very special and have a most wonderful taste.
DeleteLucky you with an apricot tree in your yard! I use lots of apricot jam and preserves to make a glaze for my baked goods so thanks for the recipe.
ReplyDeleteHello Sandra, We're not always lucky to have apricots. Quite often they freeze when they are in blossom. You are right, apricot preserves are good on many baked goods and also pancakes.
DeleteThank you for your visit.
Apricot preserves made with fruit from your tree sounds wonderful. The only preserves I make is this time of year when wild Maine blueberries are plentiful.
ReplyDeleteHello Lulu, You are fortunate in that you have plenty of blueberries where you live. We have to go to the store to get them.
DeleteThank you for stopping by.