I made that!

Fruit anxiety. It hits me like a ton of bricks every year around this time. There’s just too much fruit: peaches, apricots, strawberries, cherries. I can’t eat it all, I can’t bake it all. So it’s time for some jam. The fruit most abundant on my counter right now is apricots, so apricot jam it is. With some ginger, because that sounds nice.

I don’t know if you know this, but there is a lot of sugar in jam. I usually let the fruit macerate in the sugar for 24 hours, but I’m on the fast track this weekend, so 2 hours will have to do.

Once it was nice and syrupy I threw it in a pot with some fresh ginger that I grated. I like to keep a chunk of ginger in the freezer for such occasions. Some lemon juice would have been good here, but I didn’t have any and was NOT in the mood for a trip to the grocery store. I simmered and simmered and simmered until it was ready*.

And spooned it into some jars that I had boiled just for the occasion! Ginger Apricot Jam – I’ll let you know how it turns out.

*still a mystery, but the important part is to get it to “set” without caramelizing. Since I don’t use pectin, this can take a while.