We like to eat a lot of fruits; however, the quantity is such that I need to preserve some.

There is always a weekend project going on this time of the year, I just finished with the Nocino, now I am starting with Jam, and in few weeks, it will be time for canning tomatoes.

Whatever I am preserving I like to use my special stamp carved in stone.

I bought it in Japan in 1981, planning to use it as ex-libris, a bookplate to catalogue my library.

It is now my ex-jam, a plate to catalogue my pantry.

A dragon is carved in stone on the handle and the box cover. It has my initials LG (Giunta my maiden name) amazingly the ink is not dry and I can still use the original mix.

The recipes for my jams are also coming from an old book written by a nun. They are old recipes and simply made with sugar and no additives.

Not even pectin.

There is nothing wrong or dangerous with using pectin as it is just an apple extract.

It is used just to thicken the jam faster, but it does not add any flavour.

Each fruit has its own amount of pectin, so as long as you cook it for a sufficiently long period of time, the jam will thicken anyway.

Last year I posted an article about Peach Jam, I also wrote a crostata recipe to use with it (you will find it here).

This year, I am covering apricot jam, my favourite is to have it for breakfast on a fresh homemade bread.

Apricot v Peach

While the peach jam has chunks of peaches, the apricot jam is sieved therefore smoother and creamy.
 

Due to its smooth consistency, this jam can also be used to deglaze fruit tarts, giving them a nice shine.

Below you will find the recipes for apricot and peach jam (with canning best practices) and a cake:
Apricot jam cake with marshmallow frosting and pistachio.

I was hoping to have some for this winter, but it is finishing fast.

I may have to go back to the supermarket!