Use up those apricots with this jam

By Lucy Herrman
Posted 8/30/19

Some friends recently gave us about five pounds of freshly picked apricots. I used half of them for cobbler and made the rest into jam. Everyone in Taos seems to be overwhelmed by the …

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Use up those apricots with this jam

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Some friends recently gave us about five pounds of freshly picked apricots. I used half of them for cobbler and made the rest into jam. Everyone in Taos seems to be overwhelmed by the bounty of apricots this year.

A few years ago, SOMOS published a fundraising cookbook called "Storied Recipes." Edited by Bonnie Lee Black, who used to write the food column "Delicioso!" for the Taos News, local Taos cooks submitted their favorite recipes and (you guessed it) related stories.

Bonnie lives in Mexico now, but she contacted me after she heard about our bumper crop season for apricots in Taos this year. She reminded me that one of the best recipes ever for apricot jam just happens to be in "Storied Recipes."

I wish I had remembered to look there before I used up my five pounds of apricots!

(P.S. The cookbook, filled with tasty morsels of delectable fare and succulent anecdotes, is still available at SOMOS, 108 Civic Plaza Drive B, Taos.)

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