I made this jam a couple of times during my last week in Milan, first in tiny amounts, just enough to stir into my morning bowls of millet, eventually turning two kilograms of apricots into it, because I couldn’t really say no to the seller who has offered them for one euro. I couldn’t eat that amount either, so preserving = obvious choice. I’ll probably open it in October and have all of the bleakness of that last day hit me. Also, the risk of burning this doesn’t exactly make it the smartest activity for when you’re in the “i just want to curl up in bed and whine” mood. But maybe all the chopping will make you feel better, who knows.
(makes ~400 ml)
(note: you can use whatever amount of apricots you want, just keep the proportions of fruit to sugar)
3/4 cup (150g) sugar
zest of 1 lemon (optional)
Wash the apricots and cut them open, remove the stones, and chop the fruit roughly.
Transfer to a large-ish pot. There will be quite a lot of bubbling, so using something that initially looks too big will keep you from having to clean burnt sugar off the stove.
Add the sugar and about 1/2 cup water, so the fruit isn’t completely covered. Then, stir in the lemon zest, if using.
Cook for 45 minutes, stirring quite often, and pretty much all the time in the last 10 minutes.
Rinse the jars you want to use for storing the jam with boiling water, both inside and outside, lids as well.
Transfer the hot jam into the jars, put the lids on, let cool on the counter.
Millet with Apricot Jam and Almonds
4 tbsp millet
1/2 cup water
2 tbsp jam
1 tbsp chopped almonds
1/2 cup milk of your choice
Place the millet, salt, and measured water in a small pot, put the lid on, cook for 12 minutes on low heat.
Toast the almonds for 2-4 minutes on a dry pan.
Place the cooked millet in a bowl, cover with milk, stir in the jam, sprinkle the almonds on top, eat.