When I think of Santa Fe, my first thought is opera. I know — you would assume food, wouldn’t you? But, no, it’s opera. When I was performing as a professional bassist, opera was my favorite milieu, and Santa Fe Opera has some of the best opera I have seen or heard, and in one of the most exquisite outdoor settings. I never tire of the New Mexico landscape, and it is often the backdrop for the operas when we visit.
Next of interest for me, would definitely be Santa Fe’s food. New Mexico cuisine is distinctive, often featuring the flavorful (and sometimes incendiary) chiles that are grown in the region. Those from the town of Hatch may be the most famous, but my favorite is the sun-dried heritage chile powder from the hill town of Chimayo. I just can’t get enough; it’s all about the flavor and not the heat.
Third for me, and often first for many, is the art scene. Georgia O’Keeffe, Gustave Baumann, Maria Martinez, Fritz Scholder, RC Gorman, and Nicolas Fechin, to mention a few. Hopi and Diné jewelry and pottery abound. You could spend all day, every day, for a month going to galleries and never hit the same one twice. And the museums? World class.
While there is definitely a plethora of exquisite music, hot chiles, and fine art in Santa Fe, it wasn’t until a recent visit with friends that I found the one thing that outnumbers them all: apricots. I never knew that apricots were a “thing” in Santa Fe. They are everywhere, hanging over garden walls, shading swaths of blooming lavender, even adorning side alleys and lanes. It seems everyone has a tree, and each is heavily laden with tiny, beautiful, bright, blushing apricots. Our friends had two trees and, in just a few minutes, Mark and I picked 4 pounds to bring home. The result is a wonderful, brightly colored and very flavorful jam.
~ David
Apricot Jam with Vanilla, Lime & Lavender
Click link below to print the recipe.
Ingredients
- 3 pounds 8 ounces pitted apricots (from about 4 pounds)
- 10 apricot pits
- 1 vanilla bean
- 1 teaspoon lavender buds crushed
- 1 pound 8 ounces sugar
- juice of half a lemon — about 2 tablespoons
- juice of a lime — about 2 tablespoons
Instructions
- When pitting the apricots, make sure any blemishes are removed. If the interior of the apricot surrounding the pit is brown, discard it. Cut the vanilla bean into eight pieces, and crack the reserved apricot pits with a pair of pliers. Place the vanilla bean pieces and cracked apricot pits on a piece of cheese cloth and tie together into a bundle. (The kernel inside the apricot pit adds an almond-like flavor to the jam.)
- Combine the pitted apricots with sugar, lavender, and lemon juice. Stir together and allowed to macerate for 10 minutes. Set two small plates in the freezer.
- Scrape the apricot mixture into a large pot set on medium-high heat. Add the cheesecloth bag, and bring the mixture to a boil. Once it starts to boil it will foam. Remove the foam from time to time and discard. Stir often to keep the bottom from sticking. After 15 minutes, add the lime juice, stir, and allow to return to a boil.
- Reduce heat to medium and let mixture simmer for 10 minutes. Test doneness by putting a small spoonful of jam on one of the plates in the freezer. If it gels and doesn’t move easily when tilted, it is ready. If it runs when you tilt the plate, cook another 5-10 minutes and test again.
- Remove the cheesecloth bag and discard. I prefer a mixture of textures so I use my immersion blender to purée some of the mixture, then I stir to blend. This step is optional.
- Divide the jam among 7-8 sterilized 1/2-pint jars, wipe rims clean, then top with sterilized lids. Screw on the rings (but not too tightly) and process in boiling water for 10 minutes. Remove and allow to cool. As they cool, you will hear the “button” in the middle of the lid ping as the seal is set. If the button doesn’t invert and ping on its own, press lightly with your finger and it should pop. If it never does, you haven’t obtained a good seal. (sometimes the result of jam on the rim, a dent in the lid, etc.) Don’t worry — the jam in an unsealed jar is still good — just keep it in the fridge and use it first!
- Makes 7-8 half-pint jars.
© 2024 Copyright Cocoa & Lavender
Chef Mimi
September 25, 2021 at 6:27 amBeautiful jam. And a beautiful post. I’ve never been a fan a Santa Fe. Just a big city. Yes, we’ve been to the old part, but it was touristy. Didn’t think much of Taos, either. We love driving more north where Chama is… such beautiful country.
Cocoa & Lavender
September 28, 2021 at 4:51 amHaving friends who live in Santa Fe, and staying with him, gives me a very different feeling about the city. I agree — the country to the north is absolutely stunning!
Frank
September 25, 2021 at 6:50 amYou’ve been surprising me lately, David. First shrimp, now opera? I would have never pegged Santa Fe as an opera town. But now I know better! The more I hear the more intrigued I am by the Southwest. I need to get out there one of these days …
Cocoa & Lavender
September 28, 2021 at 4:52 amI like to keep you on your toes! You really do need to come visit the Southwest, Frank. Lots to do and see… and, of course, eat!
Fran @ G'day Souffle
September 25, 2021 at 7:02 amWhat a lovely combination of flavors- I would have never thought of adding vanilla and lime to a jam- just the usual fruit with sugar combo. This reminds me, when I get home from my Mammoth Lakes trip, I’ve got to start picking my Prickly Pear fruit- now in season, but only for awhile. Even though I put on gloves while handling them, I always seem to get a few of those fine glochids in my fingers!
Cocoa & Lavender
September 28, 2021 at 4:53 amVanilla with peaches and apricots is a natural for me, Fran. And lime give them a completely new dimension!
You should check out my method for extracting prickly pear juice. It’s actually painless, and I’ve never had a glochid from it.
John / Kitchen Riffs
September 25, 2021 at 8:17 amWhat a terrific recipe! Just lovely as it is, but I bet a touch of Chimayo chilies would be interesting. 🙂 We’ve never been to Santa Fe, which is surprising, because Mrs KR is an opera freak. Would love to visit while they are performing. Although Opera Theatre in St. Louis is really, really good. They get some amazing talent — all quite young and relatively unknown, but some of the singers eventually go on to perform at places like the Met.. Good, good voices. And in addition to the old chestnuts that every opera performs, have introduced us to some amazing contemporary works. We saw the world premier of _27_, an opera about Gertrude Stein — really fun. And maybe the best opera we’ve ever seen, _The Death of Klinghoffer_. Wow, talk about powerful! Such a depressing subject, but so, SO good. I never thought I’d like modern opera until I actually SAW modern opera. Funny how that works, isn’t it? 🙂 Anyway, such a nice post and wonderful recipe — thanks.
Cocoa & Lavender
September 28, 2021 at 4:55 amI love that you have been experimenting with contemporary opera, John. They do quite a bit of it Santa Fe, and it’s really quite wonderful. Sometimes it’s challenging, but always worthwhile. I’ve also heard very good things about the opera in St. Louis. I like your idea to add a little bit of the chile to the jam — next batch!
Gerlinde
September 25, 2021 at 9:10 amApricots and Opera, my favorites in food ad music. I have to Santa Fe and loved. The outdoor opera was magnificent. But I missed the apricots.
Cocoa & Lavender
September 28, 2021 at 4:56 amI guess the first week in August is the prime time for apricots, Gerlinde — and also for opera!
Connie Weis
September 25, 2021 at 1:34 pmThis is Connie Weis.
First of all, as always, your photography is beautiful and that jam recipe sounds FABULOUS. I’ll be trying it soon.
David, way back in2014 you were kind enough to write a lovely review about my first cookbook Extreme Brownies. I have just published a second book called 50 MORE Extreme Brownies.
https://www.amazon.com/More-Extreme-Brownies-Over-Top/dp/B09GTQ8JBH/ref=zg_bs_4199_12?_encoding=UTF8&psc=1&refRID=J5FBEH438MXCVDHDM1A6
I would love to send a copy to you, and hope that you and Markepedia enjoy baking from it.
Please email me at Ponderlake@aol.com.
Very best wishes,
Connie Weis
PS May I accompany you on some of your wonderful travels? Love reading about them!
Cocoa & Lavender
September 28, 2021 at 4:58 amIt’s so nice to hear from you, Connie. As soon as I saw your name I was transported back the moment I first made and tasted your PMS brownies. They are a family favorite! I am very excited to see your new book, and will be in touch by email. Thanks, as ever, for all your kind comments. Maybe someday our paths will cross as we travel.
Eha
September 25, 2021 at 4:30 pmHave smiled throughout this read ! Thank you ! My parents took me to see ‘Madame Butterfly’ when I was six – that night a little girl refused to leave the “Estonia’ Theatre insisting on ‘again’ !!! As with Mrs KR a lifelong opera freak was born. Well know about the Santa Fe Opera and have so wanted to visit . . . yes, and the art scene also. Dreaming of it now . . . oh, love apricots in season also . . . but since there rarely is sugar in this house perchance I better enjoy them as they come . . . beautiful post . . . !
Cocoa & Lavender
September 28, 2021 at 5:00 amIt’s so fun to find out how many friends I have who love opera. (I’m also finding out they were quite a few dislike Opera…) Someday, I want to come to Sydney and experience opera there… Did you go often?
Pauline
September 25, 2021 at 6:06 pmI envy you the chillies you have access to and the Chimayo powder sounds delicious.Santa Fe sounds like my kind of city, will I ever get there, probably not now, though never say never, I’ll visit vicariously through you. The outdoor opera sounds wonderful. I believe there might be an outdoor season of Phantom of the Opera in Sydney in a few months so fingers crossed we can get there. Not looking good though with covid border closures. The Apricot Jam looks delicious David, and I am very interested that after cooking it, you have then further processed it in boiling water for 10 minutes. Is that specific to Apricot Jam for some reason, or do you always do that with jam? I’ve seen it done with preserves, tomato sauces etc but not jam. An interesting idea. How amazing to have access to all those beautiful apricots. Mr. HRK and I both love apricot jam, but sadly I generally buy it as good apricots here are scarce and come from down south, but still aren’t great. Really nice post, thanks. And you were a professional bassist, a man of many talents surely.
Cocoa & Lavender
September 28, 2021 at 5:03 amThanks, Pauline. I do hope that borders reopen someday, as I would love to come to Australia. I also hope that you are able to go to an outdoor performance. Whether Phantom of the opera or any other performance!
Whenever I make jams or preserves, I always seal them in a water bath for 10 minutes (longer for some things, like acidic tomatoes). It keeps them from growing bacteria. If I make a small batch – just enough for us at home – I just keep it in the refrigerator and that’s fine.
sherry
September 25, 2021 at 9:32 pmlots of great info here david. I don’t think i knew you were a musician. Our niece is a soprano so we have been to many of her concerts over the years. i am not a huge fan of opera, but i appreciate the talent! 🙂 The jam sounds tasty with vanilla etc. i do love a chunky apricot jam. And i really would love to visit santa fe – one day…
Cocoa & Lavender
September 28, 2021 at 5:05 amI think it’s always nice to have a musician in the family, Sherry. For many, opera is an acquired taste… one that I developed early. That’s a very nice touch to the jam, Ian’s does the lavender.
John
September 25, 2021 at 10:30 pmI knew you were a talented muso and recipe creator, but I knew nothing about Santa Fe. Until now. It sounds like such a wonderful place, even more so when apricots are in season. Such a lovely combination of flavours you have in your stunning jam. That lavender would make it sing!
Cocoa & Lavender
September 28, 2021 at 5:06 amI assure you, John, that you would love the food in Santa Fe. And I’m pretty sure the art scene with appeal to you, as well.
2pots2cook
September 26, 2021 at 8:18 amSo wonderful to combine lavender with apricots ! Since their season is gone over here, this is my next year’s project !!! Thank you for this lovely, lovely idea !
Cocoa & Lavender
September 28, 2021 at 5:07 amIt’s always good to have future projects, Davorka!
Valentina
September 26, 2021 at 9:05 pmI make fig preserves with vanilla . . . so your recipe caught my eye immediately. And truthfully, my favorite jams and preserves are those made with apricot. This recipe sounds delicious. I can’t believe I’ve never been to NM! I must get there. 🙂 ~Valentina
Cocoa & Lavender
September 28, 2021 at 5:07 amThe first fruit I ever preserved with vanilla was what I did for the blog ages ago… pears with vanilla and saffron. One of my favorite things to serve with it vanilla ice cream.
Jeff the Chef
September 27, 2021 at 9:43 pmActually, when I hear Santa Fe, the very first thing I think of is opera! What does cracking and boiling the pit do? Does it contain a special flavor?
Cocoa & Lavender
September 28, 2021 at 5:09 amExcellent question, Jeff! Extracts, like almond extract, are made from the kernel in the pits of apricots and peaches. Funny, eh? One might’ve thought they were from almonds… By cracking the pit and including it in the making of the jam, it adds an extra layer of flavor.
Marcelle
September 28, 2021 at 9:27 amI’m so glad y’all had a nice trip to Santa Fe. It looks like a beautiful place. We thought about road tripping there this past summer, but went to Virginia instead. I wouldn’t have thought apricots were a thing in Santa Fe either, but that’s such a cool cultural surprise! I love homemade jam, David and this one you’ve made with vanilla, lime and lavender mixed in looks like a true treat!! I’ll take a jar, if y’all don’t think you can eat it all 😆🍑🧡
Cocoa & Lavender
September 28, 2021 at 1:09 pmMarcelle – I think you will all definitely love Santa Fe! So much to do and so much to see! And the food scene is amazing…
Raymund
September 28, 2021 at 1:06 pmWow that is interesting to hear! you are a bassist, I am a guitarist and sometimes bassist but in a band. Nice to have something in common, music and food. BTW apricot jam is my favourite jam too!
Cocoa & Lavender
September 28, 2021 at 1:10 pmI have always said that music and food go hand-in-hand! You and I are here to prove it. Glad you like the apricot jam, Raymund.
Christina
October 2, 2021 at 7:39 amOpera in Santa Fe? Who knew! And the plethora of apricots? Wow, I never would have imagined.
What a lovely way to preserve this fragrant fruit! I love your labels, too!
Cocoa & Lavender
October 3, 2021 at 7:58 amThanks, Christin — I always enjoy making fun labels!
Priya
October 10, 2021 at 9:50 amI love apricot jam especially when they are homemade. However, I have never tried lavender yet. Need to find lavender ASAP David.
Cocoa & Lavender
October 10, 2021 at 5:25 pmIt adds such a nice floral note, Priya!
Susan Manfull
October 11, 2021 at 9:05 amThis year’s crop of peaches in New Hampshire was excellent (in striking contrast to other years) and I wish I had had time to make this jam.I miss the peaches from the San Joaquin Valley!
Cocoa & Lavender
October 11, 2021 at 11:28 ampeaches were wonderful here, as well. I’m already looking forward to next summer!
Inger @ Art of Natural Liivng
October 19, 2021 at 8:33 pmAlas we skipped the Albuquerque Balloon Fiesta this year. Too worried about travel disruptions and indeed the final Sunday Southwest canceled many flights out of both Denver and Phoenix, one of which we’d be going through. But we went right by Santa Fe two years ago driving from Denver by way of Taos. Ah next year, knock wood! The jam looks beautiful and apricot is especially nice to have around for a glaze too!
Cocoa & Lavender
October 19, 2021 at 10:32 pmSorry you missed the festival this year! But thanks for reminding me that this jam will make a good glaze!