The month of May is apricot season in California. I have so many apricots on my tree that it's impossible to eat them all. My dog is doing all he can to eat all the apricots on the ground, he loves the endless supply, crazy dog.

I made this great jam trying to savor the delicate taste of apricots. And I think this is the way to go. I need to make more, and the next batch is going in the freezer, to extend the shelf life. I like that I only need 4 ingredients, and the clean delicate taste of apricots is to die for.

Ingredients:

900 g fresh whole apricots, washed pitted and cut in half (use just-ripe, unblemished fruit)
120 ml water
340 g sugar
1 tablespoon freshly-squeezed lemon juice

Directions:

Boil the apricots in water until soft, 6-8 minutes. Puree in a blender (be careful with hot fluids in a blender, the lid might pop off) or an immersion blender, and blend until smooth. Bring fruit puree to a boil, add the sugar and lemon juice and continue to cook, stirring constantly, until the fruit reaches the desired thickness, about 7-8 minutes.

Scald the jars and lids with boiling water. Be careful not to touch the inside. Use tongs to handle jars and lids. Fill jars while still hot. I rinse the scalded jars and lids in atamon (Sodium benzoate) a food preservative, for better self life.

Remove fruit from heat and skim off any foam that may have formed. Pour the hot jam into hot, scalded jars and seal with scalded lids. See National Center for Home Food Preservation for additional information on safe food preservation.

Serve apricot jam with your favorite bread or on ice cream.

Enjoy!

The Danish version:

Abrikosmarmelade

Ingredienser:

900 g friske abrikoser, vaskede, udstenede og delt i halve (Anvend kun netop modne og ikke stødte frugter)
120 ml vand
340 g sukker
1 spsk friskpresset citronsaft

Fremgangsmåde:

Kog abrikoserne sammen med vandet indtil abrikoserne er møre, ca. 6-8 minutter. Blend abrikoserne med en stavblender, eller i en rigtig blender indtil du har en homogen masse. Pas på med at blende varme væsker i en blender, da låget kan hoppe af. Kog pureen op og tilsæt sukker og citronsaft. Kog marmeladen til den får den ønskede konsistens, ca. 7-8 minutter.

Skold glas og låg, og skyld dem med atamon. Fyld glassene mens de og marmeladen stadig er meget varme.

Fjerne evt. skum der er dannet på marmeladen, inden den hældes på glas. Luk glassene tæt, og lad dem køle helt af.

Server abrikosmarmeladen på dit favorit brød eller som sauce på is.

Velbekomme!