This month’s pop-up shop at Studio Esopus will feature a FREE demonstration on how to make apricot jam. Please stop by for the demo at 2 p.m. Yes, there will be tastings of the jam available! Otherwise, we’ll be open from noon to 4 p.m. selling Half-Pint Preserves, and various vintage kitchen goods (aprons, linens included) and cook books.
This month’s new preserves for sale are apricot jam and a black plum jam with candied sour orange which is made with homemade candied sour oranges that my mom sent me from her neighbor’s tree. It’s truly amazing!
WHEN: Sunday, July 28 from 12 to 4 p.m. Free jam-making demonstration at 2 p.m.
WHERE: Studio Esopus, 830 Broadway/9W, Ulster Park. On the corner of Esopus Avenue, near the Apple Bin.
I love cooking with stone fruit (in short, stone fruit have a “stone” or pit in them, click on the link to read more), mostly apricots and plums. They are astounding on their own and also pair well with so many other fruit. They also do well in many different applications–jam, cake, pie, etc. The black plums I used for my black plum jam were so juicy, and the pits were still so full of flesh, that I couldn’t just compost all that goodness. So, I brought them home and cooked the fleshy pits until they were very soft, then passed them through a food mill. That gave me about ten cups of plum puree that I turned into plum sorbet, plum pops, and plum sauce. After that the pits went into the compost. I call this blossom-end-to-stem-cooking. Everything should be used!
One of my favorite things to do with the smaller apricots I sometimes get, is to make apricot liqueur. Just fill a clean quart jar with apricots, add a half cup of sugar, and top with vodka or brandy. Keep them in a dark, cool place, agitating once a day to disperse the sugar. In about three months you will have delicious fruit that you can eat, but watch out as they are strong and you may want to eat only one! Or you can bake with them. I like making a buttermilk cake and topping them with halves of the drunken apricots. The remaining liquid is pure gold, and is best sipped on a cold winter night by the fire. You can also leave the fruit in, and let it sit until the winter arrives; the fruit, however, may have lost its appeal and begun to break down, but the liqueur is still heavenly.