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Apricot Jam

Apricot Jam
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"Five tender apricots in a blue bowl, a brief and exact promise of things to come." (Frances Mayes) And the promise is all about sun and the absolute taste of summer since they are the first summer fruit to harvest.

Apricots ripe at once beginning of July and their delicate flesh is too sensitive to store more than a few days. 

We make small batches of summer scented apricots as soon as we harvest our two trees that bare the Greek variety "Bebekou".

Eat on buttered toaste bread, with pancakes, top your cakes.

Be bold: Use in salad dressings with lemon and olive oil, try it with fresh goat cheese. Add a crunch of poppy seeds.

Vegan, fat free, salt free.