NJ SPICE

I needed to use up some apricots, so here’s what I made, a lovely easy apricot jam. The recipe, from Fine Cooking, called for just the fruit, sugar and lemon juice. But I added a few cardamom seeds, because I was in an ethnic mood.

This is the kind of jam you store in the fridge and use up fairly soon, rather than the whole hot water bath “ordeal,” which to me is not worth it when you’re just making small amounts.

It doesn’t get much easier than this!