Sometime in late August or early September I started giving away some of the jam I made, and Steven started having a panic attack.
I'd put 2 jars in a bag to take to a friend's as a hostess gift, he'd pull one jar out and put it back.
"What if we run out!" he said.
"We still might run out!" he said.
"You're seriously going to eat more than a jar of jam a week for the rest of the year?" I replied (we had more than 52 jars of jam).
I started calling it, 'Jam Panic', ignoring him and continuing to give away jam with no problem. Well, until now.
I sent a jar of apricot jam to Chiara for Christmas and she's having her own mini Jam Panic because she's almost out! (recent email from her read, "4 tablespoons left. I'm getting worried.")
We only have 2 jars of apricot left (really 1 and 1/2) and Steven might divorce me if I gave one away.
(We still have lots of other kinds of jam. note to self: make more apricot jam this summer, less blueberry.)
Chiara thought you might be able to make it from dried apricots.
After some searching I found this recipe and decided to try it out!
(I'm using 1/3rd the sugar, which is what I did with the fresh apricot jam recipe this summer. I kind of wonder how jam recipes get published because whenever I read them I worry that the folks who write them would end up in diabetic comas after testing them.)
First thing you do is soak the dried apricots for 24 hrs.
Next thing you know they are nice and plump and round and you proceed as usual for jam making.
I don't know if it's as good as the summer stuff, but it's good. And 4 jars are on their way to Chiara.