4 Ways to Preserve Apricots Part 2

Anna and Jenny talk about how to preserve apricots including making jams, conserves, fruit leather and more. Stay tuned for new episodes every Wednesday!

Here’s the link to the articles that we reference: https://ucanr.edu/sites/default/files/2020-06/327922.pdf

Here’s the link https://extension.psu.edu/lets-preserve-peaches-apricots-nectarines#:~:text=Mix%20and%20dissolve%202%C2%BD%20cups,Seal%2C%20label%2C%20and%20freeze.

Transcript

0:00

Welcome to the Perfectly Preserved Podcast. I'm your host Jenny Gomes. And I'm Anna Cash. Here we come together to bring you a podcast all about preserving food safely, easily, and dare I say, perfectly. At home. We are master food preservers moms wives, and we love talking about canning. ready to can like a master preserver. Let's get into today's episode.

jenny-gomes_1_07-21-2025_171648: 0:24

welcome back to another episode with the Perfectly Preserved podcast. I'm Jenny, and I'm here with my co-host, Anna, and we are ready to dive into part two, all the ARO recipes you never knew you needed in your life. Anna is an apricot expert and preserves tons of them every year, and we're so excited to just really get you excited all about all the different recipes. You can make with beautiful apricots. Before though, I wanna thank everyone who's left us a review. It really is appreciated. If you haven't left us a review, please take a second and go to that purple icon and leave us a review. Wherever you listen to your podcast, it really helps other listeners find our show. And that's Anna and I's Mission. We really love sharing tested canning information, safe advice. With the world. We're both master food preservers passionate about sharing good, safe information with all of you. Thank you again for those reviews. If you've already left a review, share a good episode with a pal. If some of these recipes strike your fancy, get a friend and, share this episode with them so that you can, both can one of these awesome recipes. Together. Anna and I have many resources available for you. You can check Anna's website out@smarthomecanning.com. She has several very reasonably priced video courses and her amazing pineapple habanero jam recipe that you can grab for just a couple bucks. That's at smart home canning.com. I'm the author of the Pressure Canning Cookbook available anywhere books are sold. Let's dive in to today's episode, Anna. What recipes are we gonna share today? All about apricots.

anna_2_07-21-2025_181648: 2:04

we are on part two of our deep dive into apricots. This episode we're gonna be talking about jams and jellies, A conserve recipe, barbecue sauce, and dehydrating. Apricots or making fruit leather. So in the first episode, if you miss that, we talked about how to freeze apricots, how to can whole apricots or halves, nectar and puree. So if you haven't listened to that episode, check it out. but let's start with jams and jellies. This is my favorite part of. The apricot situation besides fruit leather? I have my cottage food license and I sell jams and jellies at markets throughout the year. Apricots are a staple for me. Like we said in the last episode, area that I live in, northern Utah, it's a city called Ogden, and just north of us is North Ogden, and there used to be a lot of apricot orchards. It's a very. Wonderful microclimate for stone fruit. So we have peaches apricots and cherries, and it's a really unique and special place that I live. I feel really lucky to live here. let's talk about some good jam combos, because that's what people always ask me is how do you come up with ideas for jam combos? What would you say your favorite apricot Jam combo is? Jenny.

jenny-gomes_1_07-21-2025_171648: 3:26

So I've only made a few batches of Apricot Jam. That would be considered a combo. And by combo we mean blackberry basal, right? Like that's, that's a combo, like Those are two common things that you put together in an unexpected way. And in terms of apricot, I've done apricot with brown sugar and a little bit of whiskey, which I think, I would do it again. But did it really add that much? it did add a layer of flavor. That was interesting. But I wouldn't go out and buy a whole bottle just to do that because it was fine, but it wasn't incredible. Knock your socks off. I did it the same recipe that was actually published in the Sacramento Bee a long time ago. 15 years ago. They had this recipe and it was. This, boozy, canned peach and apricot thing was really good. But if I had to do it again, I would probably just opt for warm spices like cinnamon, maybe some vanilla paste and brown sugar. That's how I would if I had a bushel apricots to can and to jam today. That's the flavor profile I would choose, but that's because I haven't talked to Anna yet. Anna, what would you do?

anna_2_07-21-2025_181648: 4:33

two of my staple jam flavors that I make is apricot vanilla bean. Something that's really sweet and delicious. And then the other one, I make a spicy apricot habanero pepper jelly. Both of those have been good sellers for me. I love that combination, but I think this year I'm also going to try an apricot pineapple. That was something somebody recommended at one of the markets I was at that their grandmother used to make, I think I'm gonna try that this year. Do a small batch test run and see if I like that

jenny-gomes_1_07-21-2025_171648: 5:06

If you do pineapple, do you do fresh pineapples or open up a can of pineapple?

anna_2_07-21-2025_181648: 5:11

I always try to use fresh pineapple. The canned pineapple I Even the lower sugar canned pineapple is really sweet. I like using a fresh pineapple where the flavors are really bright and it's really tart.

jenny-gomes_1_07-21-2025_171648: 5:25

I'm sure there's a listener or two out there who is curious about that. And it really depends on where you are in the world, how easy it is to get a decent pineapple and what time of year it is. Living on the West coast, I have a pretty easy time getting a decent pineapple. Most, not all the time, but they're not in store all the time. I certainly have access to them several months of the year. Do you use the apricot habanero on chicken or in a savory way with meat? Sounds good.

anna_2_07-21-2025_181648: 5:50

Yeah, I do both. I love using it as a glaze after you've smoked meat or the final glaze, if you are barbecuing chicken it's just so good. You don't wanna put it on right at the beginning because there is so much sugar that it does have a tendency to burn.

jenny-gomes_1_07-21-2025_171648: 6:07

Mm-hmm.

anna_2_07-21-2025_181648: 6:08

So you will want to, do it as a final glaze. That's what people say about any, jam that you wanna put Wait until the very end and do it as a final glaze.'cause they really are just so sweet.

jenny-gomes_1_07-21-2025_171648: 6:20

that's a great tip. I remember, I was on a student travel trip when I was in college. No kids no husband. We ate in this really fancy, restaurant and it was filet mignon, dressed with blueberry salt. Like a blueberry jam. As a person who grew up eating beef, just barbecued, nothing fancy, just as a cattle rancher's daughter. I was shocked at how good it was. It was delicious. I'm sorry I don't have like a recipe or any more information about this blueberry jam that was on it, but it was really delicious. Super good. So ever since I've just kind of kept in mind like, oh, I need to be very open-minded about that. That's a lot of delicious things out there that I hadn't, didn't know about or have never tried.

anna_2_07-21-2025_181648: 6:59

Yeah. No, it's very popular. And one other thing I would say too is that, I have sold to a cocktail bar before and people have used my jams for. Mimosas or cocktails you really can expand your palate beyond a peanut butter and jelly sandwich like a glaze on meat or on a cheeseboard, but also in cocktails, people definitely love a little dollop of jam mixed in.

jenny-gomes_1_07-21-2025_171648: 7:28

You mentioned this in the last episode, but it bears repeating. You could use a spoonful of apricot preserve in the bottom of a glass and add soda water tonic water or, a can of LaCroix stir it up. And that can be a really great fresh, different beverage. In my fantasy world where everyone is canning wouldn't it be cool to can these little jars of specialty jams and then it'd be like, also like cocktail night and everyone's making either mocktails or cocktails with their jam. That just seems so fun and festive, that's like in my fantasy world where everyone is preserving all the time. It sounds really fun. tell us some more. Do you make

anna_2_07-21-2025_181648: 8:05

Well,

jenny-gomes_1_07-21-2025_171648: 8:06

apricot jelly?

anna_2_07-21-2025_181648: 8:07

I've never made an apricot jelly. For those of the listeners that don't know, a jelly is made from

jenny-gomes_1_07-21-2025_171648: 8:13

Mm-hmm.

anna_2_07-21-2025_181648: 8:14

And a jam has fruit pulp in it. So that's the difference. I actually have never made an apricot jelly because I don't really have a food mill that's good for that, so I have never done it.

jenny-gomes_1_07-21-2025_171648: 8:26

you wouldn't even, that food mill wouldn't give you the clear juice that you would need. You'd have to do like a jelly bag or a cheesecloth set up, I think,

anna_2_07-21-2025_181648: 8:36

A steam juicer.

jenny-gomes_1_07-21-2025_171648: 8:38

oh, I've never tried it for an apricot. I have a steamed juicer and I use it I wonder how much you'd get out of it. How many times can I say I wonder? I couldn't guess how much juice get out.

anna_2_07-21-2025_181648: 8:49

a lot of wondering,

jenny-gomes_1_07-21-2025_171648: 8:50

Yeah. I wonder. Someone let us know if you've ever juiced. I tried to seem pomegranates and it was utterly unsuccessful.

anna_2_07-21-2025_181648: 9:00

oh,

jenny-gomes_1_07-21-2025_171648: 9:01

Tried very hard.

anna_2_07-21-2025_181648: 9:01

Really?

jenny-gomes_1_07-21-2025_171648: 9:02

Yeah, those little reels do not wanna burst, and it was profoundly unsuccessful and the color was horrendous. It was gray. You would not think that it was gray. The best method I had was to blend them in a blender and strain out the seed pulp, and then it was more like a nectar. I tried to get those suckers to be juice and I couldn't, I failed at that. Tell us more about. All the things our listeners can make with apricots. Did we wanna talk about that barbecue sauce recipe now?

anna_2_07-21-2025_181648: 9:30

Yeah, let's, let's talk about this barbecue sauce. It's, we will have a link in the show

jenny-gomes_1_07-21-2025_171648: 9:35

Mm-hmm. this recipe is from the

anna_2_07-21-2025_181648: 9:37

seeing it.

jenny-gomes_1_07-21-2025_171648: 9:37

University of California Ag and National Resources, and we will link to the PDF but the recipe is for zesty apricot barbecue sauce. Golden orange with red flex. This barbecue sauce not only looks amazing, but taste out of this world. Spoon over your chicken or fish this summer. I'm sold, already sold. And the recipe includes April.

anna_2_07-21-2025_181648: 9:58

so good.

jenny-gomes_1_07-21-2025_171648: 9:58

Apricots, red bell, pepper, onion, garlic, honey, cider vinegar, worchester sauce, hot pepper flakes, dry mustard and salt. It sounds delicious and frankly better than many other barbecue sauces I've ever encountered.

anna_2_07-21-2025_181648: 10:14

Yeah, it sounds great. The apricots are taking the place of the tomatoes, so that's interesting. I think that would be really good. I have some apricots.

jenny-gomes_1_07-21-2025_171648: 10:25

It sounds pretty. I had another recipe I wanted to share. That's not a barbecue sauce, but a fruit butter. So fruit butter is a fruit spread that's cooked low and slow and typically has a very smooth texture. I personally love cooking a fruit butter in a crockpot and then using an immersion blender to get it super smooth. A butter is characterized by its texture and how it is cooked, but not by the ingredients. This is from the Oregon State extension. And there's a lot of apricots that come out of both Oregon and Apples come out of Oregon too. this PDF also gives instructions for making. Fruit butter from apples, crab, apples, grapes, peaches, pears, plums, and quince, as well as apricots. Use two quarts of the fruit pulp for cup sugar, cinnamon, and other spices. It gives you an oven method, a microwave method, a stove top method. And then if I were you, I would try the crockpot. I think that's a great idea, a great way to do it. Could make an apricot fruit butter, I think. I bet that would be delicious.

anna_2_07-21-2025_181648: 11:28

And it makes your house smell so You have it in a crockpot. I've done it with apples to make apple butter and it's just, hands down the best smell

jenny-gomes_1_07-21-2025_171648: 11:37

Oh, it is.

anna_2_07-21-2025_181648: 11:38

your house smell amazing.

jenny-gomes_1_07-21-2025_171648: 11:39

It is.

anna_2_07-21-2025_181648: 11:41

But I have never made an apricot fruit butter. I've only ever made jams, so maybe I should give that a try and just kind of see how it is. I also am really excited about that barbecue sauce. I think I'm gonna make that tonight.

jenny-gomes_1_07-21-2025_171648: 11:55

Well, you could throw together a crockpot of apple or of apricots very easily, right? That's a easy preserve. Very beginner friendly. And also, don't you think it would be good if you had some really softer apricots?

anna_2_07-21-2025_181648: 12:06

For the fruit butter.

jenny-gomes_1_07-21-2025_171648: 12:08

Yeah.

anna_2_07-21-2025_181648: 12:09

I would say though that if you are making jams and jellies, really soft apricots that taste sweet and delicious are perfect. You'll want to try and also add some more firm apricots if you're doing a no pectin jam recipe. We'll put both recipes in our show notes, but I usually do a no pectin jam recipe, and if I don't have. A blend of really firm apricots and really soft apricots. I end up having to cook that jam longer There's not a lot of natural pectin in the apricots, I've had a lot of people tell me that their peach jam or their apricot jam just didn't turn out because they didn't end up cooking it long enough, because there's just not a lot of natural pectin in there. When they are the sweetest and softest, so just keep that in mind.

jenny-gomes_1_07-21-2025_171648: 13:03

I am glad that you talked about pectin because I was about to, ask you to share a little bit about pectin and jam making with apricots. Other fruit naturally has a lot of pectin in it. Like raspberries have a ton of pectin. You can't even make raspberry jam without it

anna_2_07-21-2025_181648: 13:17

Yeah.

jenny-gomes_1_07-21-2025_171648: 13:17

Those little seeds impart their natural pectin. But peaches and apricots not so much so that's a great tip to include some under ripe fruit as well. You can certainly use a store-bought pectin and one type of pectin is Pomona pectin. On their website they have several apricot recipes that sounded really delicious, including apricot, plum jam, apricot, pineapple, and plain apricot. If you desire to use any pectin, here's a pro tip about pectin. Not so much about apricots, but if you desire to use a store-bought pectin, the best recipe you can use is the one on the box. We could talk about the various merits of different types of pectins, and we have done so in a episode all about Pectins. So you could scroll through our archives and listen to it, the best recipe for that pectin is the one that's on the box. They have so much money invested in coming up with this great recipe that's gonna give you a winning perfectly set jam every time. I feel like I get questions like that all the time. Like, what's a good recipe for fill in the blank? If it's a jam that generally you'd use a pectin with, don't you think that's really common? It's a really common question.

anna_2_07-21-2025_181648: 14:25

People say if it doesn't set, can I add more pectin And,

jenny-gomes_1_07-21-2025_171648: 14:30

Yeah.

anna_2_07-21-2025_181648: 14:30

That's something we can answer here and now, and the answer is yes, you can. You can always open up your jams if they're too syrupy and you want

jenny-gomes_1_07-21-2025_171648: 14:38

Mm-hmm.

anna_2_07-21-2025_181648: 14:39

jam, you can always either cook it longer if you haven't used a commercial pectin. Can add, found pomona's to be the best at, like, really getting a firm set if you need that in your life.

jenny-gomes_1_07-21-2025_171648: 14:53

Well, some people really are accustomed to that really stiff spread and really want that, and I'm accustomed to, and was raised with very soft spreads and I'm sure that was like frugality or just time crunch or whatever. But like my mom and grandma just made soft spread. They were not stiff. But you mentioning the adding more pectin. I had a goof, again, not apricot related, I'm sorry, I'm so off topic today, but I added too much pectin to choke cherry syrup and I opened one of the last jars that I had.

anna_2_07-21-2025_181648: 15:26

Oh no.

jenny-gomes_1_07-21-2025_171648: 15:26

And choke trees are like, kind of like currents and they have a ton of sugar. Anyway. I thought like, oh, it'll be cool if there's like a spread instead of a syrup. I usually always make a syrup. I add a pectin and it, I think it's because it also, it has so much sugar'cause it is naturally such a tart berry. It makes you choke. It's like super cottony. It is so much like. Mount molten lava. So hard to get outta the dang jar. it's hilarious I only made maybe four jars of it. It's funny that I'm making the kids eat it. It's funny that you have to heat it up in the microwave you just warm it up pour it on and then hurry up and get the dishes, rinsed off with hot water before it sets up into concrete, it's the stiffest thing I've ever canned. I just measured and didn't keep track but That's fine. No big deal.

anna_2_07-21-2025_181648: 16:10

That's funny.

jenny-gomes_1_07-21-2025_171648: 16:11

Yeah. Back to apricot Cut.

anna_2_07-21-2025_181648: 16:13

I had somebody ask me last year she had done a peach jam and it hadn't set, Looking online, trying to give her the best recommendation for a pectin that she could use. On one of the online forums, it said, if you are doing a jam that isn't setting, try a low sugar, no sugar pectin, because they usually have higher amounts of pectin in it, To compensate for the lack of sugar in a recipe. Because when you put sugar in with your fruit, it does some things right? Like it thickens your jam, it sweetens it. It holds the cell structure of the fruit that's in it, I just thought it was interesting using a lower sugar or no sugar pectin packet. You might see them at the store, they're a pink in a pink The STO or sure gel,

jenny-gomes_1_07-21-2025_171648: 16:57

And if I ever make something that I think I'll share with my type one diabetic father-in-law, that's the box I grab. I just generally give him things that have less sugar in it, even if he's not watching I am, you know?

anna_2_07-21-2025_181648: 17:08

Yeah.

jenny-gomes_1_07-21-2025_171648: 17:08

ton works great. It's very effective. Looping back to our initial comment. Using the recipe on the box is the best way to get a good set.

anna_2_07-21-2025_181648: 17:16

Yeah. Okay. And apricot Jams usually are about a one to one, sugar to fruit ratio. You can use a little bit less if you want. When I make jams, it's usually eight cups of fruit to six cups of sugar. the recipe that we're gonna share with you is four cups sugar, four cups fruit. So just keep that in mind. It's usually got a lot of sugar in it to help it set.

jenny-gomes_1_07-21-2025_171648: 17:39

That's good to know. And if you give up sugar, you're also giving up. Its preservative quality. It won't last quite as long in the fridge. It's a trade off and it's fine if you trade it off, but it just isn't gonna be as long lasting or probably quite as firm. But Anna, are you ready to tell us about dehydrating, apricots?'cause you also know a lot about this.

anna_2_07-21-2025_181648: 18:00

Yes, let's do it. Okay. This is really two parts. The first part is about dehydrating, the apricot halves the second part is about how to make fruit leather from apricots. are really great. of the things that I think is misleading or difficult about dehydrating at home. If you're on YouTube, you can see my dehydrators back here all folded up and ready to go. But or the process of sulfuring, which is what a lot of commercial places do. If you get a so easy to preserve book, they will talk about sulfuring. But in recent years, sulfuring, if you're not careful, can cause cancer. And have bad side effects. So a lot of companies now are doing non sulfur. Dehydrated fruit, sulfuring is a process of taking the smoke from sulfur and creating a really soft, delicious fruit. that's what people have become accustomed to when it comes to dried fruit. And it's difficult to replicate that in your house. So what I recommend is just doing a really nice, simple syrup dip for your apricot halves, putting them skin side down on your trays and dehydrating them until they're very close to being dry. I like to leave about 10% fruit juice in there. So they're still kind of squishy. You don't want'em to be. Completely crispy. Otherwise they wouldn't be fun to eat.

jenny-gomes_1_07-21-2025_171648: 19:31

Yeah, I'm so glad that you said that, that we are all so accustomed to and like that very soft, dehydrated texture and apricots in particular, we are very accustomed to a very soft apricot. You know, an apple chip is crispy, but dried apricot is not, if you follow a trusted source that tells you how to do the sulfuring, I'm sure that would have a great result. If you skip it, you're giving up that really soft, super soft texture and if you do wanna super soft texture, then maybe you don't wanna dehydrate them as halves. Maybe you want to make fruit leather.

anna_2_07-21-2025_181648: 20:04

Exactly. I mean, you don't have to do dehydrated apricot hats. You can make fruit leather. In the previous episode we talked about making an apricot puree in canning that, and I would do the same steps for the puree as I do for the fruit leather. So I throw it in my blender about eight cups of fruit and half a cup of lemon juice. You can add a little honey if you want. depending on the sweetness of your apricots, a lot of times I like to leave it a little bit tart. I kind of like that Flavor. And then in my dehydrator I have round dehydrating They're a plastic tray with the sides are kind of, they have lips on them so that you can. Pour your fruit leather puree on there and then you just dehydrate it and mine, mine, I usually make maybe like an eighth of an inch thick. I want it to have a little bit of chew, but not super thick.

jenny-gomes_1_07-21-2025_171648: 20:57

What do you spray on your trays before you pour your puree on?

anna_2_07-21-2025_181648: 21:01

Oh yeah. I do a light coating of cooking spray. It also makes it so much easier to peel fruit leather off of the tray.

jenny-gomes_1_07-21-2025_171648: 21:11

Yeah.

anna_2_07-21-2025_181648: 21:12

years I would, wrestle with my fruit leather, trying to get it off, and then finally I realized I could just do a light coating of cooking spray and it would just peel right off.

jenny-gomes_1_07-21-2025_171648: 21:22

One year I tried to line my trays with the paper that I was gonna roll the fruit roll-ups on, and I did not do.

anna_2_07-21-2025_181648: 21:33

Oh.

jenny-gomes_1_07-21-2025_171648: 21:33

A good job of cutting them to be precisely the correct size to fit on the silicone trays. So it was a good idea that I didn't execute to the best of my ability and it ended up being halfway successful. But I wondered if that is something you've done either pouring it onto the wax paper or onto freezer paper, which would probably peel off the easiest.

anna_2_07-21-2025_181648: 21:57

I know people that put it in the oven Parchment paper on their cookie sheet and then pour it on and dehydrate it. I've never done that. I've only, used the trays and when I peel it off, I take a section of my parchment paper roll up my, because I have a round dehydrator with a hole in the

jenny-gomes_1_07-21-2025_171648: 22:18

Me too.

anna_2_07-21-2025_181648: 22:18

so roll it up and then I cut it. After I've rolled it up, I use freezer tape and wrap it around the parchment paper

jenny-gomes_1_07-21-2025_171648: 22:28

See, I was cutting mine

anna_2_07-21-2025_181648: 22:30

and

jenny-gomes_1_07-21-2025_171648: 22:30

into roll-ups.

anna_2_07-21-2025_181648: 22:31

roll-ups.

jenny-gomes_1_07-21-2025_171648: 22:32

Yes, this was several years ago when my kids were a lot smaller and I was like, oh, I'm really gonna impress the lunchbox, critics, you know, and cut them and have them be on the paper. So it was easier for them to peel off. Anyway, it was a great idea that some of our listeners could probably take and run with give it a try. But definitely don't skip the spritz of the, cooking oil because that saves you so much time, regardless of if there's paper or not. I do a little spritz of cooking oil. Great tip.

anna_2_07-21-2025_181648: 22:59

And one thing I would say too is fruit leather is really fun. You can add other fruit if you want. You could add like apple sauce to your apricot. You could add pineapple. One thing that I do with both apricot fruit leather and peach fruit leather is I sprinkle the top with tahin, which is a chili lime flavoring. You sprinkle it on the top and it tastes like those suckers you can get at the Mexican store.

jenny-gomes_1_07-21-2025_171648: 23:27

Yeah.

anna_2_07-21-2025_181648: 23:28

like a, yeah, it's mango and t heen suckers, and my kids love those. And so I would just sprinkle a bit of tahin on top of the fruit leather.

jenny-gomes_1_07-21-2025_171648: 23:37

I also love that spicy with the fruit, which is why I love like your spicy jams so good. I love also fresh pineapple with a little bit of cayenne pepper and salt. My favorite summer snack. I could eat enough to give myself a blister right now thinking about it. It's so good. I missed one cool recipe that I wanted to share with our listeners that we found again from the university of California PDF, that we'll link. And it's a conserve, or conserve, I think I pronounce it, conserv because it's a noun. And those are usually characterized by being, it's like a jam that has a lot going on. nuts, chunks of other fruit or chunks of fruit. The recipe for this is apricots, dried dates, almonds, water, lemon juice, calcium, water, honey, and Pomona spect. And it just sounded like it could be really good. You probably would just feed this to a picky 7-year-old and hope for the best because it is gonna be different than what you would pull off the shelf in a Smucker's jar, right? They are really cool to eat, on the top of oatmeal there's just more going on a jam can be kind of, huh? Boring texture wise. And conserves are really cool. There's a lot of really great tested recipes. Conquered grape and walnut. Such a good concert. Love those two flavors together. But I also have concord, grapes and walnuts where I live so. There's an extra bonus, recipe for you to, to test out or try or explore. And then I wanna ask one quick question about spices. When you were adding, when you add spices do you do just cinnamon or cinnamon and clove? Cinnamon, clove, ginger? Do you do nutmeg? What do you do?

anna_2_07-21-2025_181648: 25:20

For Apricot jams, last year I did an apricot with Candy Ginger. You can do dried ginger if you want as well. That was an interesting jam. I did it in the 12 jams of Christmas, Package I like the flavor of apricot with warming spices like cinnamon, clove, nutmeg. But I also really like the vanilla bean paste. I don't want to overdo it, but I do like those

jenny-gomes_1_07-21-2025_171648: 25:49

I liked the pairing of the brown sugar and the cinnamon. That feels very fall. both color, taste, aroma. To me that's like what I tend to lean into and vanilla paste is kind of expensive. So I don't always have that on hand, but I always have cinnamon,

anna_2_07-21-2025_181648: 26:05

yeah,

jenny-gomes_1_07-21-2025_171648: 26:05

Awesome tips, Anna. So many delicious things that you can do with apricots. They're wholesome and in season right now. They're beautiful, they're delicious, and hopefully this episode helps you all decide to preserve some apricots in whatever fashion that we've suggested, and then some. Thanks so much for being here. We'll see you next week.

26:26

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