Novels, philosophy, and apricot jam.(methods apricot jam)

From: Harvard Review | Date: June 1, 2005| Author: Halligan, Marion | Copyright information

On the second day of the year, in the middle of several weeks of heat wave, when the temperature was yet again in the high thirties, I made apricot jam.

What a bad idea, you might say, to make jam in this sort of weather. But the apricots were ripe, my friend Margaret had picked them from her tree, they were green, tart, luscious: this was the moment.

I'd cut up the fruit the day before, and sprinkled a little sugar on them, so they had formed a copious juice....

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