I’ve posted about my love for apricot jam before. It is not a new love. I don’t know if it’s the acidity of the fruit, the delicate femininity of the flavour, the supple texture, or the cool colour. [as an aside, that describes my style of wine too…hm…] They also win the ‘easiest pit-fruit-to-prep’ award. Maybe it’s all of it. All of it making me long for my apricot tree to grow faster. Okay, first: survive the winters. THEN, grow faster.This year’s recipe: 1.5kg apricots. 600g sugar. Vanilla bean or two. Macerate overnight. Cook for 10-20 and ladel into sterlized jars.