I don't really eat my own (sweet) preserves - not much of a jam girl, much as I like making them. But apricots are an exception - for some reason the sweet tartness of a good apricot jam is irresistible. The first time I remember tasting it was my Aunt Marge's homemade apricot jam - she and my engineer uncle Bill lived on the peninsula and had an apricot tree in their yard. My family was visiting one summer and I think I had them on toast. I can still remember that taste, and it brings back some very nice memories of the first family trip to "the West," dry heat, and a lot of laughing as we celebrated my cousin's wedding.
So for the first time ever this week, I made apricot preserves using Christine Ferber's recipe for Bergeron Apricots. (I still have no idea what Bergeron Apricots are - mine were sold to me out of the back of a truck in a Sonoma diner parking lot.) It took 2 days to make 'em (Ferber advocates marinating them in sugar and lemon juice - what's known as macerating - for at least a day), and boy was it worth it. Triple YUM. Season doesn't last long, and I have a feeling I'll be heading to the farmer's market soon enough to get some more. And I'm setting aside a jar to give Aunt Marge.
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