Every 7-8 years, I get some apricots off my tree. This is year 8 and my second crop since moving here 16 years ago. Not a great success rate but usually here in Santa Fe, we have a freeze in late spring that freezes the apricot blossoms and hence no crop.
But this year, it’s been exciting as I’ve seen apricots everywhere in town and out-of-town. What a bumper crop this year! So I made apricot jam, dried some and the other day I got ambitious and made an apricot tart from one of Juliet Child’s books that my friend John gave me! I gotta say, it was good. Really good.
giantveggiegardener 
yummo! Will you share the recipe? I have a fabulous one from a good crop here a couple years ago–apricot chutney—and it freezes great.
LikeLike
You bet! Let me pull it together and I’ll put it here on the blog.
LikeLike
Jannine, I agree, the apricots this year are fabulous! I’ve been making jam and preserves and today I’m going to freeze about 20 lbs using the sugar pack method in bags. I’m also baking an apricot upside down cake recipe later this week. Made a great topping for ice cream with apricots, honey, and almonds last night. We probably won’t have another year like this with apricots for quite a while, so we are eating them every day and loving it! Thanks for all your great info. cheers, Janet
LikeLike
We are done with our apricots now. What is the packing in sugar method? I’m not familiar with it.
LikeLike