How to make apricot jam

Yesterday we found an apricot tree on campus, one whose fruit was ripe and hadn't been picked dry.

We shook out the fruit

picked it off the branches

Gathered it in a big bag

At home we stoned the fruit

Then cooked it up with some pekmez* that had gone solid.

We stored it in jars

And had some for breakfast.

*Pekmez is grapes molasses people make in Turkey. We bought a 3l bottle from a friend in Capadoccia last autumn, and had about a third left that had turned into some kind of brown syrupy sugar.

Oh, one last thing. If you liked this post, would you mind terribly clicking on the RSS feed, here, or the Google connect buttons (top left), or by email at the bottom of this page? And if you didn't like it, you might still want to look around. There's three of us, you know, so you're (almost) bound to find something you like. And then, if you've still got time, you could share this post or stumble it, or both and get in touch with your local tv station to sing our praises. We'll love you forever.