After a couple lackluster years, this season has been a truly spectacular one for apricots. Thanks to their availability, I’ve canned my way through at least 25 pounds of these, the very sunniest of stone fruit. I made a bunch of this basic apricot jam (it’s a little runny but so delicious), there was this batch of sour cherry apricot jam, and then there’s this spicy jam.
It’s sweet, spicy, and perfect for glazing roast chicken, using on baked brie, or even on a very grown-up pb&j.
If you want to see the making of this preserve in action, I demoed how to make this jam last night on a Facebook livestream. If you missed it, you can find it here.