Apricot Jam

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   ["Place apricot quarters in a medium-sized saucepan, and cover, just barely, with water. Heat to a very gently simmer, barely there. You don't want this mixture to bubble or make a scum, you just want to create a really thick apricot slurry. Depending on your conditions this can take up to an hour or so. When you're done, you will have a shiny, nice-smelling apricot mush. Do not let it char or burn or you will have to throw the fruit away.", "Allow this compote to cool to just warmer than room temperature. Add the sugar, and using a wooden spoon mix until fully absorbed. Allow about ten minutes for the fruit and sugar to rest together, then turn on the heat and cook, while carefully vigilant, for about another 10-15 minutes not more, only until the sugar and the fruit are completely melded. You do not want to caramelize the sugar. You should have a glossy, crystaline apricot jam.", "As it cools, stir in the vinegar and the cardamom. When it is cool, jelly-like in consistency and about to be jared, add the basil leaves which you will have just sliced very, very fine indeed, chiffonade.

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   Combine and jar. Enjoy!"]

* Per serving · 4 servings · Values may vary.

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