Wow, I've never even heard of wild apricots! Sounds amazing.

I personally think apricots are so delicious that they should be adulterated very little. A hint of vanilla goes nicely, as does a bit of nut flavour---almond extract or, a personal fave of mine, Frangelico liqueur (hazelnut).

Enjoy!

Zabby

Zabby: Your ideas were are where I was leaning. I want people to know they've got Apricot and not just some undefinable smear.

I call the tree a 'wild' Apricot only because I have no idea where it came from... Fairy-planted I guess. The Apricots are quite small -- a bit bigger than a quarter, but tasty.... just not the big size -- or taste-- of the Apriums or Tildon Apricots I have growing.

It may be that the apricots were actually planted, or had sprouted from a seed. I've never seen a wild apricot either. Maybe it was planted as an almond tree? When you do make a jam, be sure to add some ascorbic acid to help prevent the browning. Peaches and apricots turn brown quite fast.

Fresh ginger root might be an interesting addition to apricot jam. I once had a preserve, orange marmalade IIRC, containing ginger and it was good.

Jim

I add crushed pineapple to apricot preserves. The flavor is excellent, but your wild apricots sound so wonderful on their own I wouldn't do it with them.

I wouldn't use Frangelico for the same reason. Actually, I think I'd keep them "pure," especially if you're only getting a few jars.

If I had enough for a second small batch, then I might add the vanilla or use vanilla sugar. It's hard to go wrong with vanilla. Another option might be a marmalade with slivers of candied orange peel or a conserve with almonds.

It'll be fun to hear what you come up with.

Carol

Well, now, in my world, Frangelico and apricots may be the two finest comestibles that exist, so combining them could ONLY produce excellent results. But if the apricot flavour is particularly good, I too would probably resist doing the combining in the jar, opting instead for, say, serving the jam in tarts for dessert along with a little glass of "the Fra" (as my DH refers to it)....

If the 'cots are not that sensational, then adding a little enhancer can help.

Zabby

Later on spread that apricot preserves in a thin layer onto a chocolate layer cake and then spread on the filling and frosting. Don't tell anyone whats inside, and I am sure they would never figure it out either. There is something about chocolate and apricot.. Yum! I like adding ginger to my peaches

The 'stuff' tasted so wonderful just the way it was that I didn't add anything but Lemon Juice..... and ascorbic acid.

krogers: Thanks for reminding me about the ascorbic acid... it had totally skipped my mind. The cake idea sounds divine,

Zabby: I like the sound of drinking the Frangelico and eating the Apricot Jam on something... even toast.

I ended up squishing the seeds from some of the Black Raspberries too and getting just 3 small jars of precious jam from those too.

In Austria, there is/was a Hotel Sacre. It was famous for a very rich chocolate cake called Sacre Torte. They used apricot preserves bewteen the layers and with that and the chocolate, the flavor was tremendous. My red raspberries will soon be forming and I use a Villware/Roma food strainer to get all the juices and keep the seeds out. I have a bunch of berries from last summer in my freezer, and will make a big batch of red raspberry seedless jam this summer, using Splenda and the Pomona pectin.