I lie in bed, licking the splattered apricot jam off my forearm and am thankful I was sensible enough to wear an apron (the love of my kitchen, handmade by CreativeChics).
Tonight I made Apricot and Vanilla bean Jam. It has that lovely velvety rich taste, but not exactly the chunky, yet luscious texture I was after. I think I'll just cut the fruit in half next time, rather than in slices.
Given my limited experience with jam making, I'm not entirely sure how this will go, but we'll see. The leftovers in the pot I popped into a ramekin in the fridge. Pot scrapings are always better the next day, and this universal truth hopefully applies to jam too.
I had a mini-tray of blueberries handy to snack on, and over these I spooned warm, fresh apricot-vanilla jam. It was good! I left the vanilla sticks in the jam and spooned them into the jars too. Why? because it looks good and will hopefully continue to infuse the jam with flavour.
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