Laura Avery and I caught up with Valerie Gordon of Valerie Confections, this week at the Santa Monica Farmers Market.  She was positively glowing about her apricots.  I had to ask, what isn’t she doing with apricots?  Until the Blenheims arrive, she is using Regier Farm’s Castlebrite variety to make jam, pies, and more.  Keep reading for her apricot and cherry jam recipe…

Valerie Gordon’s Apricot and Rainier Cherry Jam
Makes 12- 8 oz. Jars

2 quarts apricots, prepared2 quarts rainier cherries, prepared
3.5 cups sugar
1/2 cup water

Wash, stem and pit cherries and cut them in half.
Wash and pit apricots and cut each fruit into six sections.
Combine the prepared fruit with sugar and set aside in a large bowl for at least onehour.
Pour fruit mixture into a large saucepan, add 1/2 cup of water and cook over a highheat, stirring frequently.
Continue stirring the fruit as it comes to a boil.
If the fruit starts to boil near the rim of the pot, lower the heat slightly and continuestirring.
After the major boiling subsides, you will see the jam start to thicken. The apricots willdissolve into a paste and the cherries will maintain their shape, but soften substantially .Approximate cooking time is twenty minutes.
The jam is not ready to can.
Follow the jar manufacturers instructions on canning.

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