Have you all been making the most out of your summer? Of course, you have danced around the beach with you new Marc Jacobs Bikini, and strolled down wearing your DVF wedges. But have you really made the most of your summer season. Did you take a bite out of that freshly cut peach from your farmers market stall or ate a wedge of freshly cut watermelon and letting the juices run down the side of your mouth. I know i haven't. Once August 1st strolled right in, I fell into a minor panic that I hadn’t made the most of the summer fruit season. I realized that I hadn't made my apricot jam or my Greek Cherry spoon sweet that pairs heavenly with the Greek Fage yogurt, So, it’s crunch time. I’ve created a to do list of all the things I’d like to make before the end of the month, and at the very top of it is my Jam. I hope you give it a go and enjoy summer all year round!
six 1 cup (250ml) jars
1/2 cup water
6 cups sugar
1 vanilla bean
One lemon, halved
optional: 1 tablespoon amaretto
Storage: I find this jam will keep up to one year if refrigerated. If you wish to can it for long-term preservation, you can refer to the USDA Canning Guidelines for techniques.
Europeans often crack a few apricot kernels open and add one to each jar before pouring in the jam, which isn’t meant to be eaten, but gives the jam a subtle, bitter almond-like flavor.
The jam recipe has been adapted from one by David Lebovitz.