Two Weeks in my Kitchen: July 26-August 12: Part 2

Scones need jam. And it's the height of summer, so it's jam making time.





Here are some pictures of the apricot jam that I made.
I experimented with two recipes--I made the Tangy Apricot Jam from the Gourmet Cookbook (love it!) and a sweeter version from Alice Waters' The Art of Simple Food (another favorite, despite the weird organization). The tangy jam recipe included pectin, while the sweeter version didn't. They were both delicious, with the tangy version tasting just sweet/tart enough to remind me of biting into the whole fruit. More on the jam recipes in a bit.