Marisa’s Honeyed Apricots — And a Giveaway!

This giveaway is now closed — but the recipe for honeyed apricots (below) is great!

The first person to cook an apricot sure did stumble on something great. I don’t know how you feel about it, but most apricots eaten out of hand don’t knock me out — not the way that the perfectly sweet pucker of a fresh Santa Rosa plum does, or the ruby-red bliss of a sun ripened pluot. Even the Blenheim apricot, the funny, freckled star of California apricots, doesn’t honor you with the fullness of its flavor until you give it just a little bit of heat.

All this is to say that, IMHO, apricots live to be preserves.

If you’ve still got access to apricots where you are (we’ll have them here for a couple more weeks), please do celebrate summer by putting up some simple apricot jam. And while you’re at it, set aside a few pounds to make these honeyed apricots from Marisa McClellan’s luscious and loveable new cookbook, appropriately titled Food in Jars.

I call the book luscious because it feels great in the hands and it’s more than easy on the eyes — the photography and even the typography are delightful gateways to recipe after recipe you’ll want to try. Not only is there that recipe for simple apricot jam, but think about vanilla rhubarb jam infused with earl grey tea, nectarine lime jam, orange vanilla curd, and new experiments with old traditions, like grape ketchup! Staying true to the name, Marisa also offers an array of recipes for jar-friendly foods that we don’t have to can, such as granola, pancake mix, and flavored salts.

I call the book loveable because it is thoroughly steeped in Marisa’s warm presence. Wait, here she is . . .

A couple weeks ago, when Marisa was in the Bay Area on the West Coast leg of her book tour, we got to have lunch and hang out for a bit. It doesn’t surprise me that we ended up at the Berkeley Bowl Marketplace, shopping for apricots! (Actually, she got the apricots for a class she was teaching that night. I bought a case of rhubarb that day and caught up with my own apricots just this week.)

My very favorite thing about the Food in Jars cookbook is Marisa’s voice — the voice of experience, clarity, and generosity that we’ve come to know so well and appreciate so much on her Food in Jars blog. In the book, she’s right there for us every step of the way, reminding us that good preserves can be made with a lot of love and minimal fuss.

Just below, you’ll find Marisa’s recipe for honeyed apricots, as it is written in her book. You can make these treats in an hour and enjoy them all winter long. They’re a wonderful topping for yogurt and whatnot, but I also think that a single honeyed apricot placed in a small bowl and eaten with a small spoon makes a perfect dessert. Too, if you’re looking for preserves recipes that don’t use refined sugar, you’ll want to add this one to your list. When I made these apricots, I deviated from the recipe in just one way: I added 3/4 teaspoon of ascorbic acid (that’s Vitamin C powder) to the syrup for a little bit of tartness and to help preserve the color of the apricots over time. (I’ve been adding ascorbic acid and/or citric acid to some of my lower-sugar preserves this summer. It’s an experiment.) I love them.

Finally, I’m thrilled to be able to help celebrate the release of the Food in Jars cookbook by giving a copy to one of you, courtesy of Running Press.

To win a copy of Food in Jars: Preserving in Small Batches Year-Round, leave a comment below and tell me something, anything, about apricots. Do you like them best eaten out of hand or do you, like me, think they’re best when warmed or cooked? What’s your favorite way to prepare them? Any interesting things you’ve learned about them? Your first apricot memory? Anything! I’ll choose an entry at random one week from today — that’s Tuesday, July 10 — at 8 p.m. Good luck!

Honeyed Apricots

From Food in Jars: Preserving in Small Batches Year-Round
Makes 4 pints

1 1/4 cups/300ml honey
4 pounds/1.8kg ripe apricots

Prepare a boiling water bath and 4 regular-mouth 1-pint/500ml jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

In a medium saucepan, combine the honey with 3 cups/720ml water and bring to a simmer.

Wash and thoroughly dry the apricots, cut them in half, and remove the pits. Tightly pack the apricot halves, cut-side down, into the prepared jars.

When all the apricots are in the jars, ladle the hot syrup over them, leaving 1/2 inch/12mm of headspace.

Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles and add additional syrup, if necessary.

Wipe the rims, apply the lids and rings, and process in a boiling water bath for 20 minutes.*

*Of course, Marisa’s book contains detailed instructions for preparing and processing jars in a boiling water bath canner.

Giveaway Results: July 11, 2012

Congratulations to Barbara G., who won a copy of Food in Jars!

I’ll be in touch by email so I can send your book. Meanwhile, be assured that you are not alone. There were other comments from readers who have never eaten an apricot, or who had just eaten their first apricot, or who have never eaten one fresh. Also lots of great ideas for preparing apricots. One of my favorite things about giveaways is that they are an opportunity to bring out people’s stories and experiences. Thanks to everyone who commented and shared!

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107 comments to Marisa’s Honeyed Apricots — And a Giveaway!

  • Alda

    About apricots: I remember a trip to an uncle’s farm when I was a kid. We got stuck there when the rain came and the river was too high to cross. I was enchanted by the fact that he kept his food cold in a nearby stream. He didn’t have electricity for a fridge. Apricots were ripe, and we spent days laying them out to dry in the sun on screen tables. They didn’t take long to shrivel, and they were delicious at every stage. When the river finally dried out, we took dried apricots home with us in jars.

  • Heidi Partin

    Can you believe I’ve never eaten a fresh apricot. I don’t think they are grown around these parts (eastern NC). My first memory of apricots is tied to chickens :). My grandmother in Oregon had an apricot tree over what she called her “chicken park,” typically known as a chicken yard. I thought apricots were only for chickens. I have tried dried apricots but I’m not too fond of them that way.

  • my preferred preparation for apricots is dried apricots. and not those sulfur-ed ones, but those black shriveled, chewy bites of sweetness. just don’t overdo it…

  • My grandmother’s farm had apricot trees – I don’t know what variety – but I remember just standing under the tree eating them, warmed by the sun. Perhaps it’s the fondness of the memory, but to me they were wonderful. I still eat fresh apricots occasionally, but only at very warm room temperature.

  • I love apricots; fresh, jammed, canned. Today and tomorrow I’m making apricot butter and apricot chutney. Apricots look and smell like summer. They’ll be a nice treat this winter when I’m needing a little sunshine.
    I don’t remember my first taste of apricots, but have no doubt it was quickly followed by wide-eyed delight.

  • gail

    i like them best dried

  • I love Marisa’s book; you captured the feel of it, literally and figuratively, so well. I made some apricot preserves last night using her recipe as a template and have so many apricots left, the honeyed apricots may be up next. I’m a little nervous to make them: my last experiment with apricots in syrup bubbled out of the jars all over my counter and took 3 tries to get sealed. Who knows what they’re like in those jars, but I’m hoping for the best. :) So tempted to try this recipe and see if it behaves better.

    • Shae

      Sarah: When I saw Marisa, we actually talked about the problem you experienced, which is called “siphoning.” There’s a really helpful post about it on Putting Up With the Turnbulls: http://puttingupwiththeturnbulls.com/2010/10/13/canning-101-siphoning/. One of the most important things is to try to release all the air that you possibly can before you apply the lids and bands, so that air trapped in the jar doesn’t push liquid out along with it when it releases during processing. Let us know how it goes if you try again!

  • I’m with you on fresh apricots. There’s just something about the texture and flavor that doesn’t wow me. But I LOVE apricot jam and canned apricots. I do mine with a recipe similar to Marissa’s, except I add some lemon zest and sometimes other spices like Star Anise or vanilla bean. Thanks for the giveaway!

  • Amber

    I love them best in an apricot coconut pie (recipe courtesy of Martha Stewart….the only pie crust recipe I can pull off! and my favorite pie!)

  • Kandy Cullers

    My grandmother loved to “stew” just about all fruits. What a great memory….Thank you!! Stewed apricots over angel food cake or ice cream! Just a little piece of heaven :0)

  • Apricots were one of my baby’s first foods last month. They’re a late-summer fruit for us here in the Pacific Northwest, and I wait for them eagerly!

  • I don’t think I’ve ever eaten a fresh apricot – they have always been dried or cooked – I will have to test that. I love canning and preserving now – I use to be so scared of it – no more!

  • Cheryl

    I love apricot jam and I can eat dried apricots until I’m sick! Don’t think I’ve ever had a fresh apricot. Hoping to find a good source when we retire in a year so I can make my own jam. I’ll probably be buying this book if I don’t win it as it sounds like exactly what I’ll need!

  • alyssa trobacher

    about apricots, I love them canned. Not fresh as much, but in jam, in dessert they are great. I saved this recipe, I can’t wait to try it this summer.

  • My parents had two gnarled old trees that sporadically produce apricots. After years of having NO apricots last year they were abundantly LOADED. We all watched and waited for the perfect ripeness and picking conditions and dreamed of all the jams and beautiful jars of canning we’d produce.

    Finally, the time arrived and we are all set to pick the next day. Imagine our sadness when my parents awoke to a whole slew of raccoons hanging out drunkily under the trees and no more apricots. Arrrggghhhh! The trees were cut down this spring and I still feel like I’m owed a couple bushels of golden-pink sweetness.

  • LauraDrahan

    I love spicy BBQ apricot pulled pork! Other than that, I don’t eat apricots much. I do hear they are fabulous for skin though!

  • Hope Evey

    There was a huge apricot tree in the backyard of the house I grew up in. Each summer we would set up a 3 foot above ground pool, right between the apricot tree and the peach tree. Growing up as one of 4 children, even with a huge tree, not very many of those apricots made it into the house. We ate all we could reach while in the pool, picked more while playing in the yard, and raided the basket when dad would go up a ladder to pick the high-up fruit.

    To me, fresh apricots taste of joyful childhood, summer, and the freedom of summer vacation :)

  • I love apricot “tarts” ( pie crust pieces, apricot puree & whipped cream)

  • Peggy

    I like apricots any ol’way!

  • Meghan W.

    I love apricots any way expect for the sulfured dried ones. Especially eating a fresh one or two alone and nothing else, though I love putting them onto salads or making desserts with them. But one that keeps coming back is the year we canned some honey apricot butter that was amazing. I think I need to can something with apricots this year.

  • Ann

    I agree with you: I don’t get fired up about fresh apricots either, unless they are perfectly ripe: not hard, not mealy/mushy. My current favorite use is in apricot jam cooked up with a sprig of rosemary. The woody, warm scent and flavor of the rosemary is so perfect against the sweetness of the apricot!

  • Davina

    In homemade duck sauce. :)

  • fresh! i LOVE fresh apricots, but dried and any other way i will eat them too! one of my favorite fruits

  • Pam

    My first real exposure to “cots” was in 1977 when I moved west from Ohio to Cottonwood,AZ. The house we rented had both a “cot’ and pear tree. I taught myself to can that year and one of my first products was Apricot Orange Conserve with slivered almonds. I don’t remember where I got the recipe-probably the Blue Ball Canning Book.
    After coming to Central California in 1980, I focused on the wonderful berries we have here and forgot about “cots” until 2007 when a friend left a garbage bag full of them on my front porch. That year I took “Best of Show” in my division at the Monterey County Fair for that very same Apricot Orange Conserve w/ Almonds!
    Side note:
    I missed meeting Marisa in San Jose @ a cooking class and I was so disappointed. I, too, am trying to preserve with little or no sugar and after 30 + years of loads of sugar, this is a challenging but necessary path for us jammers.

  • Elisa M

    Grilled over ice cream, or topped with fresh whipped cream!

  • Karen

    My distant relatives make apricot dumplings every apricot season – a basic boiled sweet dumpling with half an apricot inside each one. It’s a lot of work but simply delicious!

  • Lisa D

    I don’t think I tasted an apricot until after I was married. It was the very first fruit I tried jamming and a family favorite.

  • Kat

    I’m no sure if I’ve ever eaten a fresh apricot either! But just dried and thrown in some trail mix is nice. Or in Magic Hat’s #9 beer!

  • Lindsey N

    You know, I think I like apricots best when dried, but I’ll have to try these honeyed apricots to know for sure!

  • Amy

    I only first had an apricot a few years ago since they’re far from local to me in the subtropics! I would LOVE to try this recipe, but perhaps with something more local, like the mangoes from my yard!

  • Christa G

    There is a booth at our local farmer’s market that sells single serve apricot pies with an old-fashioned folded crust instead of using a pie tin. They are wonderful, and every Saturday morning I must stop by to get my apricot pie breakfast. Yummy!

  • Sounds amazing! I’ve been using my jams as a topping to frozen greek yogurt. Yum!

  • Angelina Le

    I, too, prefer my apricots cooked or rather baked. I love the rich sweetness of the apricots in a cloufotis or dried and baked in bread. And don’t forget in cakes, yummy goodness. Oh, now I have to run out to the farmer’s market and get some apricots to try out the honeyed apricots recipe!!! :))))

  • We have a 40 year old Morepark apricot tree in our garden and to pick a warm ripe fruit in Summer is heaven. The last two seasons we have had rain and the apricots are large and blushed and like eating jam – no spoon , no jar. Abundance means putting up the glut though and apricot jam is my number one jewel in a jar.

  • Donna U

    Apricot preserves and dry onion soup make a yummy sauce, sort of like sweet and sour sauce, but I think my favorite is a ripe sweet apricot fresh from the tree. Thanks for the drawing!

  • debra

    love dried apricots,,ran out of duck sauce for my chinese food,,just heated up some apricot preserves,,was sooo good

  • paula

    my favourite apricots are grown by my good pal, walter harvey, on his biodynamic farm in cawston, bc. he & his wife, lauren, grow the *most* incredible tree fruits (and basil, peppers & tomatoes). one day, a few years back, i was visiting walter at the farmers mkt in vancouver. just before leaving the farm, there had been a hail storm. it did quite a number on the apricots! i took the poor battered apricots and made apricot chutney. deeeeelicious.

  • Caren

    I’ve always loved apricots. Been buying fresh ones recently from a little orchard a couple of hours away, and they are awesome – they bear NO resemblance to the dreadful hard cotton-woolly things in the supermarket.

  • Cece

    Apricots smell like nostalgia for me, and I love them for it. I grew up with a prolific apricot tree in my backyard and they will always always remind me of childhood and I love them for it :)

  • I love apricot jam and dried apricots–I agree they are often unstunning fresh, and here I thought it was because we got ones picked too green shipped from california rather than local. (Oh, and one more gripe, then they get mealy, which is the worst! I love Marisa’s blog and would love a copy of this book. Thanks Shae!

  • Elyse

    Apricot fruit leather is awesome..Rehydrated with a bit of fruit juices and vanilla it makes a good topping for ice cream or added to grilling sauces for pork or duck..

  • Ashley C

    Ive recently discover a love for these little balls of sunshine. I havent tried cooking them yet. Right now I’m just eating them when I find them. I actually had a apricot tree as a kid and I hated them oh how many sweet juice prices did I miss out on.

  • Robert Finn-Clarke

    Wheneven I eat apricots I flashback to my mother who loved them in
    any form, but mostly as a jam. Today, nearly 50 years later I find myself
    making apricot jam with bay leaf or elderberry flowers knowing she
    would approve.

  • jackie

    My grandmother made a delicious apricot-almond clafoutis one year with fruit from the tree in her yard. Oh man would I love to make that again. We tried it with other fruits; plums, pears were pretty good. Apricot was the most delicious though. <3

  • Michelle h

    Personally, I love nothing more than biting into warm tree ripened fruit. However professionally, as a pastry chef, I like to pan roast them with a bit of honey and apricot brandy.

  • I’m not much of a baker, but I just made my very first galette (homemade crust and all) in honor of apricots! I am so lucky to live in southern California now and have friends with an apricot tree. I can’t believe how prolific the tree is, how short the apricot season is, and how tiny and sweet they are– I picked a few, but collected mostly the ones that were so ripe they’d dropped to the ground, and even those were delicious!

  • Barbara Rae

    I’m sad to say I’ve only ever eaten them dried and maybe once fresh, never cooked or canned them. They are beautiful!

  • Donna

    Love apricots fresh, dried (the tart sundried kind, not the candied kind) and they are pure deliciousness in jam. An apricot coconut pie, posted by Amber, above, sounds like heaven!

  • Hannah

    Before the past week, I had only eaten apricots dried. They were OKAY, I guess, I didn’t really care much for them. I have had access to fresh apricots, but I never had any interest in eating them either. On a whim, recently, I picked up some fresh apricots at the market and they are so good! I am fighting off the fourth of July crowds to pick some at a local farm tomorrow and I am looking forward to jamming, canning and just plain eating. I love their bright color!

  • Carolyn

    Nothing beats a ripe fresh apricot! Only found at a local farmstand and rarely at the supermarket. They are probably my favorite fruit!

  • I agree with you on everything about apricots. Eaten out of hand is not something outwardly special, but making them into jam renders them exquisite!

  • Kimmer

    Aside from an interesting episode with apricot brandy when I was much younger, Apricot jam glazing a beautiful roasted chicken is a fond memory from Mom’s kitchen, or just a bit on toast after she made a fresh batch….

  • Debby

    I remember how disappointed I was when I first tasted a fresh apricot. I love dried ones and thought the fresh would be even better. I guess you’re right that they’re better cooked, and this recipe sounds wonderful. Thanks for sharing and for the giveaway!

  • Candee

    A revelation for me came when I ate my first glace’d apricot out of a beautiful tin. It’s like eating a jewel and stays on the tongue in sweet memory.

  • Elizabeth

    My husband is from Alabama. He makes an amazing smoked wing sauce with preserved apricots. It is so yummy!

  • Celeste Hartery

    I’ve never had fresh apricots. I’ve only ever had dried, which I am obsessed with. Slightly rehydrated & put in oatmeal with walnuts is my favorite. Until recently, I’d never even seen a fresh apricot. I noticed them a few weeks ago while walking thru the produce section of my grocery store. I live in Central Florida. I don’t know if that has anything to do with it. I’m looking forward to trying honeyed apricots, they sound sooooo yum!!

  • I would have to agree with you that apricots, like quince, definitely have more enhanced appeal once cooked. This summer I discovered David Tanis’ super easy recipe for apricot jam and fell in love with apricots again. S lately I’ve been making apricot tarts, handpies etc!

  • Lesa W.

    I adore apricot preserves. Of course, I would never turn down the offer of a fresh apricot either. I can’t wait to try this Honeyed Apricots recipe.

  • Growing up our next door neighbor Irene and an apricot tree. We would get to taste the sweet fresh apricots right off the tree. It’s one of those nice childhood memories that sticks with you.

  • Miya

    My mom has always been a big dried apricot fan, and she would always tuck a few into my bag for airplane snacks or whatever…

  • Erin

    Mmmm, these apricots look just lovely! Most of my experience with apricots is of the dried variety; I’m dying to get my hands on some fresh ones!

  • Devon H

    I love apricots fresh or cooked but my favorite is cooked. Fresh, they are sweet and tart with a floral, rosy aroma, which is tasty, but in preserves they just become jammy heavenliness. I have a batch of simple apricots macerting for jam in my fridge right now, along with What Julia Ate’s apricot-blueberry jam waiting as well. I cannot get enough apricot jam or butter – I have been known to eat a whole small jar in one sitting with nothing other than a spoon.

  • Leslie

    Major Yum! First memory of apricots was preserves either in a Linzer Torte (instead of the usual raspberry) or as the go-to filling between layers of any flavor birthday cake. My Austrian heritage was responsible. Fresh Blenheims seldom make it to Chicago or the east coast. I am SO JEALOUS! If it wasn’t 100 degrees here, I’d trade you some tart cherries for some apricots. Have Marisa’s book on reserve at the library!

  • Christine Done

    I LOVE apricots, right off the tree, dried, jam on toast, with chicken, over ice cream, in pies, anyway I can get them. I did I mention that I love apricots. My first memory is eating them right off the tree. Warm and sweetened by the sun in southern California. My fav. way to eat them however, is as a jam on an english muffin with lots of butter and with a big glass of milk.

  • Jackie

    My cousin Louise who raised me made the most divine Apricot Cake. She was famous for it. I have been spending my 4th on canning salsa in my outdoor kitchen that was created for canning!

  • Deb

    I just made an apricot discovery! Candy Cots grown in California’s central valley are everything an apricot should be, sweet with a touch of tang. They are worth seeking out!

  • Devon

    I’ve only ever eaten them dried, but the honeyed ones sound good.

  • Elisa

    I love apricots!!!! Honeyed apricots sound awesome!!! A woman I work with brought in fresh apricots from her tree. They were delicious and juicey, not dry and flavourless like the ones from the store.

  • Barbara Garrett

    Well, I am sure this is going to blow a lot of minds, but to my knowledge I have never eaten an apricot. For some reason, my family did not eat much fruit. Apples, bananas, oranges, canned peaches and rarely some fruit cocktail. I presently have become obsessed with learning to can my first vegetable garden harvest, and learning about harvesting, preserving and use of herbs. I have been making an effort to try new vegetables, and fruits. I have discovered that I really like most of what I have tried. This book would be a god-send for me. I have only one book at my disposal at this time which is the Ball canning book.

  • Carolsue

    Apricot pies are to die for! My grandmother used to make them when aprictors were in season and I loved them. I should try to make one, huh?
    Digicats {at} Sbcglobal {dot} Net

  • Christine

    I have never had honeyed apricots, but thinking about them, I’m fairly certain they’d be my favorite way to eat apricots!

  • My first apricot memory is my mom giving me those tiny cans of apricot nectar when I was very small. Funny how tastes change. I loved those things, but now the idea of juice in a metal can is just not tempting.

    I must have been in my 20s before I encountered a real apricot. Now my favorite way to have it is in homemade jam.

  • KT

    I prefer cooking with them to just eating them as well…one of my favorite preserves, especially in marinades.

  • Debra Lee

    I think they are best mixed with pineapple and walnuts in a preserve!

  • Lana

    Apricots right off the tree, apricots dried, apricots in jams and preserves – all are great, but I think the best way to eat an apricot is out of a home-canned jar in the middle of winter!

  • Lizi B

    I have a developing relationship with apricots. I like them dried out of a bag and presumably fresh (why can’t I remember? Has it been that long?) but not so much when incorporated into other foods like muffins or cookies. Maybe they’ll grow on me :)

  • Marissa

    When I was little, we had a huge old apricot tree in the backyard. The trunk was too big for my little arms to reach around! At some point a pit from one of the old tree’s fruits was dropped near the house, whether by a bird or by us. In a short time a tree grew, somehow surviving through our somewhat rigorous weeding sessions. Now the old tree has long since succumbed to the ravages of age. But that little chance seedling still lives on, with delicious fruit every year. And though I’ve sampled many apricots (being more or less obsessed with them), nothing can ever beat the taste of homegrown.

  • oukay

    Warmed with honey as topping for greek yogurt or ice cream!

  • Sarah B

    When I moved to Istanbul a few years ago I ate everything I could find. Then, I was struck with a stomach virus that knocked me out for almost two weeks. I didn’t want to eat anything and didn’t want to shop in the markets. A friend started brining me tiny dried apricots and fresh feta. They were glorious! My appetite was weak, but they got me through. I’ve never found dried apricots in the states that are as good as the ones in Turkey…but I continue to search! Thanks for sharing the recipe!

  • I literally just spent this evening with apricots! I was invited to harvest chokecherries this week and when we arrived our friend surprised us with tree-ripened apricots too. My boyfriend and I are spending this year eating only food grown within a 60-mile radius. I was delighted by the apricot surprise because I wasn’t sure we would be able to eat apricots this year. Much to my surprise, this is possibly the one year that we will have apricots within a 60-mile radius because of the unseasonably warm temperatures (usually the late frost nips the buds in early spring). Given our foodshed restrictions, we are not eating refined sugar and we are making jam and butters out of anything we can get our hands on, sweetened with local honey. Tonight, I made honey-sweetened apricot butter and it is my opinion that it’s the best way to eat apricots. With the leftover apricot pulp, I made fruit leather in the dehydrator, which is delicious too! Love your blog. Thanks!

  • Jeannie Smith

    Dried apricots are a great treat to take backpacking to help break up the monotony of granola bars and trail mix…

  • Melanie

    This recipe sounds fantastic, I can’t wait to try it! I usually only like the dried ones, but this just might win me over!

  • Kelli

    Last year a good friend dropped 20 lbs of apricots on my door. The results? a lovely cardamom apricot jam and a vanilla rooibos tea infused apricot jam. Perfectly delicious.

  • Ginny

    The first canning recipe I ever made was apricot jam! It came out too runny, so I labeled it as apricot sauce and poured it over ice cream.

  • Julia

    I love eating apricots fresh when they are ripe but it’s not always easy to find a good ripe apricot, especially when they are from another state. So, I love when the Colorado fruit farmers bring their apricots to the farmers market for a few short weeks. Apricots are one of the first things that I jammed when I was making plain fruit jams. When Christina Ferber woke me up to the wild jam possibilities (mind blown), I started with some of her stellar apricot jam recipes. Woot to apricots! (Sorry for the length of the screed.)

  • Kari

    I love to make apricot jam. I like to add a splash of brandy or combine it with other fruits.

  • We love apricot jam. Wishing someone would drop a bag on my front porch! We were going to add a tree to our orchard but I never found one to buy at our local nursery. Maybe next year.

  • Lori

    Just bought 2 dozen apricots to make a delicious salad for a BBQ: Sliced fresh apricots, crumbled maytag or point reyes blue cheese, toasted almonds and butter lettuce with balsamic vinagrette. Delicious! I love the FIJ website and am excited to work through your website! Thanks for this opportunity!

  • Jan

    I grew up in Fresno where we had an apricot tree in the back yard. The only way to eat apricots out-of-hand: perfectly ripe, freshly picked, and warmed from the sun!

  • Taryn

    I just love apricots, cooked or raw. We have a very short apricot season in the Finger Lakes of NY (last year it was only about a week long), so I try to make a small batch of jam each year. The local apricot crop was shot this year because of warm weather in the spring (very early blooming) followed by some very normal but damaging March frosts, so I have a total of two apricots to enjoy this year. There won’t be any jam but I do plan to treasure each bite when I enjoy them tomorrow!

    Thanks for hosting the giveaway!

  • A case of sad looking Royal Blenheims arrived in my kitchen many years ago and upon tasting one I said I would keep the whole case. They were turned into intense Apricot butter, Brandied Apricots, Chutney with a few leftover to go into an Apricot-Cherry pie. One of my favorite stone fruits!

  • I don’t think I’ve ever eaten a apricot — fresh or jarred! I have no idea what they taste like but I curiosity has suddenly struck me. Now its my mission to find out!

  • Apricot Tarte Tatin- It’s the easiest “TT” you’ll ever make. I make individual servings in tea cups. I haven’t posted this on my blog yet but you’ve inspired me to do so! Pat’s idea above for Brandied Apricots sounds pretty darn good too ;-)

  • Lisa

    I took a class earlier this year learning how to jam. My teacher made apricot vinegar. It was heavenly! We also tasted her apricot jam, but the vinegar was the show stopper. PS I just made the tayberrie jam recipe I found on your site. SO GOOD!

  • Kelly G.

    I love fresh apricots… Nothing compares to a freshly picked apricot!! A dessert with apricots is pretty good too :) A pie, tart, or jam is always delish!

  • Sherry D.

    I must admit, I prefer apricots in anything baked….cookies, cobblers, crisps, bread….well just about anything baked!

  • Vicki

    My favorite apricot recipe is Apricot Cheese Cake. So good!

  • Shawn

    After living in the Middle East for some time now, a place where apricots are always present, I’ve had apricots in a variety of ways: dried, fresh, candied, as a drink served during Ramadan (qamr el-deen), stuffed, etc. My favorite has to be how I had it just a few weeks ago during a trip to Turkey: walnut stuffed dried apricots cooked in simple syrup topped with crushed pistachios and served with a side of clotted cream. So decadent and delicious!

  • Patricia Miller

    I, sadly, don’t have a great deal of experience with apricots. I don’t actually remember ever eating a fresh one, actually! I do like them dried though.

  • Debbie

    I mmade raspberry apricot jam yesterday and it may now be my favorite way to eat apricots…but I really think I have to try them honeyed!!!!!!

  • Jenn Jones

    Apricots always remind me of my Mom. They are her favorite fruit ever. As a child I didnt care for them but I would watch my mom eat them like they were bits of heavenly edible gold. As I grew i found my love for them also. My favorite way to eat them is dried, second up is for sure cooked and warm. But I do love them so much anyway is YUMMY!!!!

  • Deb

    Love FRESH apricots! – Long ago, while visiting a distant cousin, we were served fresh apricot halves, drizzled in a local honey and sprinkled with chopped, fresh basil. That presentation left a lasting impression.

  • Not what I was thinking but wonderful anyway! Congrats!

  • [...] July, when our too-short Blenheim apricot season arrives, I’m going to make an entire case of honeyed apricots from Marisa’s Food in Jars cookbook. Last summer, I made only four pints. I didn’t know [...]

  • [...] them down, cutting away bruised parts and setting aside clean halves to make another batch of Marisa’s Honeyed Apricots. (I have a case of those now, which I’ll use during the coming year to make jams like this [...]

  • We are blessed to have an apricot tree in the yard. I love making Apricot pineapple jam or snacking on dried apricots!

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