Seasonal jam — potted in summer to keep the sun until winter
Provençal Apricot Compote in Jars
PreservingEvocation🍯 🍋moyen1 h 30
A compote of ripe apricots cooked with sugar and potted — the gold and orange of the Provençal orchards preserved for winter, to spread on morning bread.
Seasonal jam — potted in summer to keep the sun until winter
A compote of ripe apricots cooked with sugar and potted — the gold and orange of the Provençal orchards preserved for winter, to spread on morning bread.
In spring, here, the apricot trees explode in pink and white blossoms, and I covered entire canvases with them, so moved was I. When summer comes and the fruits hang, golden and warm from the sun, you cook them with sugar until they set, and you seal them in glass jars. Thus, my friend, when the gray winter descends on the South, you open a jar and suddenly find all the orange and all the sun of my orchards in bloom. It is a way of painting, deep down — keeping the light for dark days.
Ingredients
- •Ripe Provençal apricots — a large basket (fruit, fruity signature)
- •Sugar — almost as much as the fruit (preservation and sweetness)
How it was made : Before refrigeration, preserving fruit as jam was the common 19th-century method of storing summer harvests. In Provence, apricots and figs were cooked with sugar and stored in stoneware or glass jars to last through winter.