Rustic apricot jam – Towerwater style

Summer in the Klein Karoo without apricots would not be summer. Similarly, the orchard at Towerwater would not be an orchard without at least two apricot trees. Royal apricots remind me of the road between the towns of Barrydale and Montagu. In earlier days farmstalls were run on the honesty system along this route.

The honesty system meant that farmstalls were not staffed. It worked on the basis of taking what you want, and paying what you owe. Most often, one would leave more money, because to take change out of the jar just felt wrong. And paying a little extra did not really matter, because the fruit would be very cheap, fresh and delicious.

There used to be a Royal apricot orchard as one enters Montagu from the Barrydale side. It would have a large table on the side packed with trays of freshly picked apricots. This stall also used to be run on the honesty system. I can still taste those deep orange Royal apricots that were so sweet that the sweetness burnt your throat.

But those days are long gone. It is sad to think that the days of simple honesty might also be long gone.

Perhaps I wanted to plant a memory when I planted the Royal apricot tree in the orchard. A memory of the sweet taste of apricots on those hot summer days in the Klein Karoo.

We try to eat as much of the fresh Bulida and Royal apricots from the orchard as possible, but there is always an abundance of sun kissed apricots that calls for alternative uses. This year we decided to make a rustic apricot jam containing large pieces of soft fruit.

Rustic Apricot Jam Recipe

Ingredients
2kg Apricots halved and pitted
2kg Sugar
Juice of 1 lemon

Method

In a large saucepan, layer the apricot halves (hollow side up) and sugar each layer. Pour over the lemon juice, replace the lid and leave overnight. This process also helps ensure that the fruit stays whole when cooked.
The next day, cook the apricots over a moderate heat so that the sugar dissolves. Remember that the sugar must first dissolve before the saucepan comes to the boil. Cook for 30 minutes, stirring occasionally to prevent scorching. Scoop off foam.

Do the cold-saucer test after 25 minutes of cooking to test the fluidity of the jam. If still too fluid, cook it a bit longer. The jam is ready when a skin forms on the jam sample in the saucer after a minute. Bottle the jam in hot, sterilised jars and seal immediately.

The jam is delicious and filled with soft fruit pieces. Perfect on a slice of hot buttered toast.