Apricots are just about ready for full flavor.
Sweet and excellent for jam and to preserve for the larder this winter. I always wait for a few weeks after they first appear in the markets. Oblong shape has the best flavor for eating and they look so pretty in the jars.The jam is a delicious treat come fall.
When preserving I only use one cup of sugar per six cups of water to get the real taste of the fruit.
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