Apricot Peach Orange-Flower Jam

Jam is a great way to deal with things. I had five nearly overripe apricots and a beautiful peach sitting on the counter. I didn't want to go to the trouble to make dough for a tart, nor did I think I had enough fruit to make such a thing worth it. So I set out to make a quick apricot jam, and at the last minute, I threw the peach in as the apricots and sugar were already boiling. In the last 5 minutes of cooking, I decided to add a few drops of orange flower water, just for fanciness. It really worked!

I used an Alice Waters recipe as a starting point, but this is a scaled down version with my additions. When I'm in the mood to make my next orange or lemon tart, I would love to glaze it with this stuff. If it lasts, of course. It probably won't.

Apricot Peach Orange-Flower Jam

10 oz. apricots, pitted and diced
1 large peach, pitted and diced
1/2 c. sugar
A few strips of lemon rind, with the white pith
1/8 tsp. orange flower water

Bring the fruit and sugar to boil, then reduce to medium heat and simmer for 10 minutes. Stir frequently. Add the lemon rind and continue simmering for another 10 minutes, adding in the orange flower water in during the last 5 minutes. Mash the fruit, a bit, if needed (the apricots break down easily enough, but depending on the ripeness of your fruit, it may need a little help). When the mixture is thick enough and leaves a path when you run a spoon through the middle, remove from heat and cool completely. Place the cooled jam into a clean jar and refrigerate for up to a year.