Every July, I buy a 25 pound box of apricot seconds and spent the next week scurrying from one recipe to the next.
It’s a race again time to get all that fruit cooked into jams, chutneys, mustards, and other preserves before they begin to soften, brown, and develop moldy patches.
Some might question this behavior, but when you love apricots as much as I do, it is imperative to squirrel away as many pounds of this sunny, short-seasoned stonefruit as is possible when they’re available.
One of my very favorite apricot preserves is a honey-sweetened jam, gently flavored with something herbaceous. It’s a really good trick, because it takes a basic preserve and transforms it into a perfect pair for cheeses, roast meats, and other sweet-and-savory applications.