Once upon a time there was a dear punnet of apricots, loved by everyone who tasted them, but most of all by the heat of the oven. A rather delicate fruit of the spring vine, with colorful crimson cheeks, they were once roasted into a beautiful riding hood of deep red velvet color, which suited them so well that they would never wear anything else; so as to always be called ‘Little Red Riding Hood Jam.’
One day Mother Apricot said to her jam: ‘Come, Little Red Riding Hood, here is a piece of cake and a bottle of wine that will pair nicely with your sweetened layers and dark red tones. Take them to your grandmother, she is ill and weak, and they will do her good.’
‘I will take great care,’ said Little Red Riding Hood Jam, tucking nicely into an apron along with a freshly baked loaf of bread and a pat of butter. And whither away to grandmother’s house they went, a velvety sweet red apricot jam and a bevy of treats to enjoy it with.
But the journey would bring new friends, with rather large wolfish appetites, and Little Red Riding Hood’s eyes were growing sleepy and tired from the long walk and soothing sounds of the forest path leading to grandmother’s house. Some tales find our fruity friends in a pickle, but our Little Red Riding Hood was not a jam for the weak spirited! ‘The wolves will just have to wait,’ said Little Red Riding Hood. And indeed they did. ~The Brothers’ Jam
- 1 punnet of red apricots (approximately 9 apricots), quartered
- 1/2 cup granulated sugar
- 1/4 - 1/2 cup light brown sugar
- 1/4 teaspoon of lemon zest (from a lemon wedge)
- Juice of 1/2 lemon
- 1/2 teaspoon ground cinnamon
- Preheat the oven to 425°.
- Place the quartered apricots in a medium baking dish, folding in 1/2 cup of granulated sugar along with the lemon juice and lemon zest. Roast at 425° for 10 minutes.
- Remove from the oven, gently folding in 1/4 cup of light brown sugar. Return to the oven, roasting at 425° for another 10 minutes.
- Remove from the oven and taste for sweetness. Fold in 2 tablespoons of light brown sugar as desired. Return the jam to a 425° oven for a final 10 minutes of roasting time.
- Remove the jam from the oven, stir in 1/2 teaspoon of ground cinnamon and the remaining 2 tablespoons of light brown sugar, if desired for sweetness.
- Store in an airtight container in the refrigerator and enjoy as needed. Jam will keep for up to 3 months.
- Yields approximately 2 cups (16oz) of Roasted Red Apricot Jam