A yearly jam-making ritual

Every July for the past eight years I’ve made @Samin’s apricot-noyaux jam. It isn’t the strictest ritual — the timing can vary by a week or two depending upon when I can get the fruit locally, and sometimes I can’t find enough for a full batch so I halve the recipe, and the past four years have required bringing on a small sous chef who steals apricot quarters when I’m not looking (pictured here). But it’s as sacred as it gets for me, and my favorite way to mark the passage of another year. Every time I return to the same jam pot, the same recipe, the same rhythms.

Plus, you’ll likely end up with enough jam to pass a few jars off to friends, its own ritual met with more reverence and anticipation than you’d expect. The people love to receive jam!

https://cooking.nytimes.com/recipes/1019387-apricot-noyaux-jam?unlocked_article_code=1.2VA.iwq4.Y7f5_WwO_BiB&smid=ck-recipe-iOS-share