http://blogs.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/ Culinary Rants & Raves from Bay Area Foodies and Professionals Sun, 22 Nov 2009 13:31:20 +0000 http://wordpress.org/?v=2.7 hourly 1 http://blogs.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/#comment-15797 joumana Tue, 04 Aug 2009 23:24:28 +0000 http://blogs.kqed.org/bayareabites/?p=4506#comment-15797 I was writing about my experience cooking apricot jam in Lebanon (my, what apricots!) and was looking for the type of apricots that might be substituted for in the US. Thanks to your post, I ... http://blogs.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/#comment-15648 ellen Thu, 23 Jul 2009 17:02:14 +0000 http://blogs.kqed.org/bayareabites/?p=4506#comment-15648 I just used this recipe to make jam with apricots from a tree in the middle of Chicago. Thanks for posting! http://blogs.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/#comment-15610 pauladawn Tue, 21 Jul 2009 20:34:39 +0000 http://blogs.kqed.org/bayareabites/?p=4506#comment-15610 Made it this last weekend,ended up with 12 pints. Gave a couple away and now I must hide the rest because everyone wants more, more, more. Best apricot flavor I have ever had in my ... http://blogs.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/#comment-15528 Early Fri, 17 Jul 2009 22:58:02 +0000 http://blogs.kqed.org/bayareabites/?p=4506#comment-15528 Interesting recipe. I will try it. Neved cooked in two stages before. I am always looking for new ways to make the "perfect jam". Thanks Stephanie, guess you are the jam queen, (for now) E. http://blogs.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/#comment-15435 greg Sat, 11 Jul 2009 17:33:38 +0000 http://blogs.kqed.org/bayareabites/?p=4506#comment-15435 thanks much for the recipe - just got a flat of blenheims today at the santa monica market and gonna have at it... http://blogs.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/#comment-15376 Alena Sun, 05 Jul 2009 21:20:10 +0000 http://blogs.kqed.org/bayareabites/?p=4506#comment-15376 Hi there, two things, I am intrigued as to why the cooking process is in two stages. Can you explain why ? Secondly, can you convert your measurements for me into kilo/gr and ... http://blogs.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/#comment-15115 Sal Thu, 18 Jun 2009 05:21:50 +0000 http://blogs.kqed.org/bayareabites/?p=4506#comment-15115 We have Blenheims starting Friday, June 19 and running about 2 weeks: No pesticides and very high quality Sal http://sfbay.craigslist.org/sby/grd/1225561637.html.