I made this jam in the sticky early evening sunlight on a couple of days when it was far too hot for stirring molten sugar at the stovetop. Isn't this always the way?
The apricots were on special at Fruit World but were no means 'jam quality' - making this not super economical. We're going to hit up the market in Pukekohe next weekend to see if we can find some cheaper fruit for preserving with.
Like my new spoon? I L.O.V.E wooden spoons. They are my guilty pleasure in kitchen shops.
Question time- where you you get your preserving fruit from?