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As we still had a few loose apricots lurking around after we’d made our next year’s supply of jam, what next? Preserves or sauce? Tough call, but we decided sauce. So another 2kg (stoned weight) of apricots and substantially less sugar than the jam later, we have two bottles of sauce.

I think I prefer jam making over sauce. Certainly seems to take less time, and at least there’s a test to tell when it’s ready.

This entry was posted on Wednesday, January 23rd, 2013 at 9:10 pm and is filed under Food and Drink. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.