An apricot a day...

As planned, I made Apricot Lavender Butter tonight. I know that I had been planning on canning local and preferably organic produce. But, the apricots at the stand near my apartment just looked so delicious. I couldn't resist! The butter was simple to prepare, required few ingredients, and has a sweet and floral flavor. All I can say about it is "make it."

Apricot Lavender Butter: Yields 4 Half-Pints
1/4 cup water
2 + 1/2 Tbsp lavender buds
2 lbs apricots, pitted and chopped
2 Tbsp bottled lemon juice
1 Tbsp lemon zest
2 cups sugar (be sure to use vegan sugar for vegan product)

1. In a small saucepan, heat water until boiling. Add lavender, cover, and steep for 15 minutes. Drain, reserving liquid and separating buds.
2. In a medium saucepan, combine apricots, lemon juice, lemon zest, and lavender water. Bring to a boil and cook, stirring occasionally to prevent sticking, until tender and thickened. Cool slightly. Puree in a food processor and return to the pan.
3. Add sugar and lavender buds to apricot puree. Heat over low heat. stirring constantly until sugar has dissolved. Increase heat and bring to a boil. Lower heat to a simmer and cook uncovered for 25 minutes, stirring occasionally.
4. Meanwhile, wash and sterilize jars. Reserve water bath.
5. Place warm jars on a towel. Carefully ladle butter into jars. Wipe rims, top with lids and screw on rings.
6. Place jars in water bath making sure they are covered with water. Bring to a boil and process for 10 minutes. Remove and let cool to room temperature before labeling.



I also pickled most of the end of season ramps that I purchased at the market yesterday. This time, my pickling was not a semi-disaster. The ramps remained covered with the solution!

Pickled Ramps: Yields 1 Pint
20 ramps, stalks trimmed off and leaves discarded
2/3 cup white vinegar
2/3 cup water
2 Tbsp sugar
1 tsp salt
1 sprig tarragon
1 clove garlic, peeled
1/2 tsp peppercorns
1/2 tsp coriander seeds

1. Wash and sterilize jar. Reserve water bath.
2. Blanch ramps in boiling salted water for 30 seconds. Shock in an ice water bath.
3. Combine vinegar, water, sugar and salt in a small saucepan. Heat, stirring constantly until the sugar and salt have dissolved.
4. Place tarragon, garlic, peppercorns, coriander and ramps in the jar. Top with brine, leaving 1/2-inch of head space. Wipe rim, top with lid and screw on ring.
5. Place jar in the water bath. Bring to a boil and process for 10 minutes. Let cool to room temperature before labeling.


Well, my minuscule pantry is starting to get pretty full of jars. I still want to pickle some more asparagus and radishes and make some classic strawberry jam before I am done canning the wonders of spring. Someone better have a birthday soon-I have goods to give! Tomorrow night I am making the scallop dinner. No clue if it will come together, but we'll soon find out.