When it comes to fresh produce, nothing beats the variety and bounty of mid-summer. Farm stands swell with heirloom vegetables, fragrant herbs, and baskets of fruit, all so tantalizingly fleeting: one week they're there, the next they're gone.
At Cuttalossa, we're celebrating summer's bounty by preserving the season--whether whipping up a batch of jam, drying out some edible flowers, or making a jar of pickles. Cue our latest endeavor: Honey Apricot Jam with Elderflower. We're partial to this recipe because it incorporates some of our favorite Cuttalossa products--the honey our very own Cuttalossa Wildflower Honey and the elderflowers harvested for our tea collection that's launching this fall.
Read below for the recipe and don't forget to sign up for emails in the "subscribe" portion of the page so you never miss a blog post!
- 1 1/2 Cup Water
- 1/4 Cup Dried Elderflowers
- 1 lb of Apricots, chopped
- 1/4 Cuttalossa Wildflower Honey
- 2 Tbsp Freshly Squeezed Lemon Juice
You will also need cheesecloth or a fine sieve for your elderflowers.
1.) Bring your water to boil in a small pot. Add your dried elderflowers and let them steep in the water for about 20 minutes.
2.) Once steeped, strain all the elderflowers from the liquid using cheesecloth or a fine sieve. Discard flowers and set liquid aside.
3.) Combine your chopped apricots, honey, and lemon juice in a medium pot. Cook over medium heat until the mixture becomes syrupy and the fruit is broken down, about 45 mins. Make sure to stir the pot frequently.
4.) Mix in two tablespoons of the elderflower liquid concentrate into pot with the apricot jam.
5.) Spoon into containers and store in fridge for up to one month. Makes about 3 cups.
Whats your favorite summer preserve recipe? Tell us in the comments below!