Apricot Jam
Irresistible!
Making this particular jam has become a tradition.
I only use half the amount of sugar as the weight of the fruit.
I also use a small amount (about 100 grams) of raw cane sugar, called Sucanat.
It gives a delicious flavour and colour to the finished jam.
This year I added the scraped out contents of one vanilla pod.
It adds a little something special.
The apricots this year are exceptionally sweet and juicy.
They are great to eat raw all on their own.
The coffee is gurgling
The nut bread has been sliced
and the freshly made apricot jam is waiting!
Breakfast on my balcony
is the most wonderful place to be!
A small bowl of floating Phlox flowers for my breakfast table.
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