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3 cups
Easy
By Kim Boyce
Published 2010
This recipe is about as simple as it gets—a spoonable preserve made with just fresh apricots and a bit of sugar. My favorite apricots are Blenheims, which are small, dappled, and very orange, with just a bit of green where they’ve been pulled from the tree. When perfectly ripe, Blenheims give when gently squeezed, and you can find a small puddle of juice at the pit. If you don’t have access to Blenheims, chose floral and flavorful apricots.