Wednesday, August 25, 2010
The apricot preserves I made this year were just apricots and sugar. I didn't add noyaux, or lemon juice, or lemon zest, or vanilla beans. Lazy. Plus the season ended kind of abruptly. Patricia Wells had a post right at the end of the season where she talked about those tasty add-ins, and I was feeling regretful that I hadn't made the effort. So when we found that one jar hadn't sealed I heated it up with a vanilla bean, and ended up cooking it quite a bit, down to a more molasses-like stage (reduced it by half). Tasty as all get out.