I cannot make up my mind: apricot vs peach !
August is when the summer fruits are at their peak, and supermarkets start to sell large crates for only a few euro.
It is crazy, but I just can’t resist buying them!
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.
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!