Apricot Sauce

Once again, Emily and I set out around July 4 to harvest apricots from abandoned fruit trees growing nearby. Remember, Silicon Valley used to be called "The Land of Hearts Delight." Each year, we pick a large supply and make pies, scones, and especially our famous apricot sauce. The fruit is intensely flavored since the trees are old, dry-farmed, and totally organic. Some of the fruit isn't in perfect condition, but it's ripe and super sweet as we pick at the height of ripeness (which lasts for about a week!). I don't recommend doubling this recipe; we just make multiple batches.

(loosely derived from The Encyclopedia of Homemade Preserves, by Myra Street)

5 cups halved and pitted fresh apricots (about 2 lbs.)

1 cup water

3 Tbsp. lemon juice (zest optional)

4 cups sugar

Crack about half of the apricot pits with a nut cracker and reserve the kernels. Put these in boiling water and blanch for 2-3 minutes. Wrap in a cheesecloth square and tie like a bag.

Place the halved apricots in a large, non-reactive (e.g. SS) stockpot with the water, lemon juice, optional zest, and kernels. Cover the pan and stew the fruit gently over low heat until tender. Remove the bag of kernels. Use an immersion blender to create a slightly chunky puree.

Add the sugar and stir over low heat until the sugar is completely dissolved. Bring to a boil and keep on a rolling boil for about 10 minutes until thickened and sauce reaches about 215 deg. F. Pour into 1/2 pint or pint jars, seal, preserve by placing in boiling water bath for 10 minutes, and then cool and label.

(makes about 4 pints)