Here is a picture of the apricot jam I made just yesterday. Apricots produces beautifully in New Mexico, but once harvested, they spoil quickly, so the fruit-picker has to think quickly as well, and this is the second year in a row that we have made a delicious apricot jam from our harvest of apricots.

Here is a link to the recipe I use. The only difference is I add about half the amount of sugar, which is standard practice in our house for any recipe that calls for sugar, it reduces the sweetness and let’s the fruit taste stand on its own. Much better in my opinion.

I’ve noticed lately how much fruit goes to waste in an urban setting like Albuquerque. In the case of apricots, they are an ideal crop for the area: they produce well in dry conditions, no problems with insect pests or diseases, and they are relatively low-maintenance trees.

Despite the fact that there are apricot trees all over town, more often than not I see fruit falling around the trees and the birds enjoying the free meal. Apricots are tricky in that, within a couple of days of ripening, the vast majority will either be picked off by birds or fall to the ground.

Year after year I see the same thing with other fruits as well: cherries, apples, peaches, pears. Someone who is innovative and has some labor could perhaps set up a system of urban fruit harvesting so that this stuff doesn’t go to waste.