Apricot Preserves

This weekend my friend and I loaded the kids in the car and drove out to a large self-pick farm. The farm was full of ripe blueberries, plums, apricots, blackberries, and peaches. The kids walked cheerfully through the blueberry bushes carrying little pint-sized containers and picked berries to their heart's content. Several times I looked back and saw my youngest grabbing large handfuls of berries and popping them in her mouth.  It's a memory I'll carry ingrained in my mind forever. I simply love seeing my kids out in the elements, picking fruits and vegetables, understanding where their food actually comes from. 

Sunday afternoon I gave my kids a large sack of apricots to half and pit while I washed and sterilized the jars. They turned on some Taylor Swift and we all sang at the top of our lungs (and shook our hips) as we got all the elements ready for our preserves. It took about an hour of singing and working together to fill the jars - a delightful kid-friendly project for a sunny afternoon. If you don't have kids you could invite a few friends over and have a preserve-making party. Break out some wine, turn up the music and enjoy creating wholesome little jars of goodness.

Apricot Preserves
These preserves are made with honey instead of the traditional white sugar or corn syrup.  A light colored honey such as a clover honey works best in this recipe.
Makes about 4 cups

4 8-ounce jars with lids
1 cup honey
1/4 cup water
2 pounds apricots, halved and pits removed
4 pits, crushed and wrapped in a piece of cheesecloth
1 tablespoon lemon juice

Preheat oven to 230°F and adjust rack to middle position.  Wash jars and lids with soap and water and place them on a large baking sheet.  Place jars and lids in the oven.  Bake for 10 minutes until jars and lids are completely dry.  Carefully remove from the oven and set aside.

Heat honey and water to a boil in a large non-reactive pot (such as enameled cast iron, or stainless steel).  When mixture comes to a boil add half of the apricots and pits wrapped in cheesecloth. Simmer mixture until the apricots just begin to soften. Stir in the remaining apricots. Simmer for an additional 30 minutes until all of apricots have softened and are falling apart. Stir in lemon juice, remove the pits wrapped in cheesecloth, and remove from the heat. Spoon hot preserves into jars and seal tightly with lids. Cool to room temperature and store in a cool, dark place. Once a jar of preserves has been opened, store it in the refrigerator.