It’s officially apricot season — make them last all summer long with homemade apricot sage jam. Sage brings out the sweetness of the apricots — perfect on toast, in a parfait, or on top of waffles or pancakes!
Makes 1 half-pint jar
- 10 small apricots, quartered
- 1/4 cup of organic cane sugar*
- 1/4 lemon
- 1/4 tsp salt
- 6-7 sage leaves, torn
*Depending on the sweetness of the apricots, more sugar might be needed. Just add 2 tbsp at a time until your desired sweetness is achieved! You can also substitute organic cane sugar with coconut sugar or brown sugar.
1. Add apricots, sugar, and salt to a saucepan. Squeeze juice from 1/4 slice of lemon into the saucepan and add lemon to the pan. Tear up sage leaves into the saucepan. Use a whisk to slightly mash up the apricots. Bring to a boil on medium high heat. Once the mixture starts to boil, reduce the heat and simmer for 10 minutes. Taste the jam to check the sweetness level and add additional sugar if needed. Mix often so jam does not burn on the bottom.
2. Once the jam is boiling with small bubbles and has a shiny “skin” layer on top, turn off the heat. Spoon into a glass jar and place a lid on top. Let cool and refrigerate. Stays good up to 3 months in the refrigerator.
Make the most out of your next basil crop with our fresh, homemade basil infused olive oil! This simple and versatile recipe is great as a dipping sauce for bread or adding the perfect finish to soup, salad, or any other dish you can imagine. Along with the taste, you’ll love the fresh basil smell and vibrant green color!
- 1 cup fresh basil, packed tightly
- 1/2 cup extra virgin olive oil or grapeseed oil
- pinch of salt
1. Bring a small saucepan of water to a boil and turn off the heat. Blanch basil leaves for 15 seconds in the hot water. Strain the basil and add to an ice bath immediately. Drain the basil leaves on a paper towel and squeeze out excess water.
2. Add drained basil leaves, olive oil, and a pinch of salt to a blender. Blend well.
3. You can enjoy it as it is or strain the basil oil using a cheesecloth. Refrigerate up to 1 week.
Make it spicy!
Add 1 garlic clove or a pinch of crushed red pepper flakes.
Nothing says summer quite like fresh tomatoes and basil! This twist on a classic bruschetta is the perfect addition to any meal.
- 1 pint cherry tomatoes, quartered
- 3 tbsp fresh basil, chopped
- 1 garlic clove, minced
- 1 1/2 tbsp olive oil
- 2 tbsp feta cheese
- 1 baguette, sliced
1. Mix all ingredients in a small bowl. Salt and pepper to taste and refrigerate for 15-30 minutes.
2. Spoon the bruschetta on top of each slice of toasted baguette and serve.
Add red chili flakes to spice it up or add diced cucumbers to make it more like a Greek/Italian fusion bruschetta.
You can make it 1 day ahead and keep it in the refrigerator.