I have a new appreciation for apricot growers. My dad has a big apricot tree in his yard, and the apricots are just coming ripe. Apricot jam is a close second to blackberry jam in my book, but apricots are usually expensive and limited in quantity. I understand why after watching my dad’s tree this week, because the birds are also watching dad’s tree. I have been out trying to beat the birds to the fruit. We put netting over a part of the tree, which has helped. I’ve begun pulling apricots about a day or two early, and then letting the fruit ripen in a brown bag. We got enough to do a batch of jam this weekend—yum!

Apricot jam is easy—equal parts apricots (pitted and chopped) and sugar, a little water and a pat of butter. (I did 5 cups apricots, 5 cups sugar, and ½ cup water with a pat of butter—no peeling and no pectin needed). Bring the mixture to a rolling boil, and let it roll for a minute. Then reduce the heat and simmer, stirring often, for 30 minutes. Kill the heat and pour into sterilized jars (we used pint jars and filled five) and top with hot bands and lids. If you think the jam will last in your family for more than a month, you might want to process the jars by boiling them in water for about ten minutes. I’m pretty sure if my son Ransom and I have anything to say about it, this jam will be gone by the weekend. (Better hide it, Dad!)