Apricot season has ended.
I'm glad we had several friends willing to share their harvest. And now, I would like to share with you our family's absolute favorite jam recipe, apricot pineapple. It used to be printed with the MCP pectin instructions, but for some reason, it's not there anymore. It would be a true shame if this recipe were lost, so feel free to make this jam and share the recipe with your friends and family.
We made quite a few batches this year. I pitted and pureed, and Katie did the rest. We ended up with about 30 jars of jam. One would think that many jars would last us until next summer. However, an opened jar doesn't last very long in our house, especially with our growing kids. I think I need to initiate a rationing program.
Or, better yet—a reward program.
"Yes, you may have some toast with apricot pineapple jam...as soon as you clean your room."
After we finished making the jam, I was in the mood to bake something to go with it. I immediately thought of my favorite rolls from the historical Lion House Pantry in downtown Salt Lake City. These rolls are incredible. They are light, airy, and buttery. And, what I love most is the shape. They sort of remind me of those of those round bales of hay. I'd post a photo of them, but I couldn't find a good one online, not even on the Lion House Pantry website. But, just try to imagine a roll looking like this.
This past year, the Lion House started selling a box mix of their rolls. Even though homemade is always better than a mix, I considered buying a box. But then it occurred to me, the recipe might be online. It was! I also found this video where a Lion House pastry chef, demonstrates the rolling technique to achieve the signature shape.
The rolls I made tasted just like what you would buy at the restaurant. However, I need a little more practice to achieve the signature shape. As rolls go, mine look perfectly fine, but they did have these little ends sticking out. I also ended up covered in the flour and butter. Once we spread on the apricot pineapple jam, we couldn't control ourselves, and the rolls were scarfed up in no time. I think I might volunteer to make the rolls at the annual family gathering at Thanksgiving.
Yep, I don't think it will be too long before we run out of jam.
Seriously, these rolls are heaven. Just looking at the pictureApricot Pineapple Jam
makes me want to make more.
makes me want to make more.
Recipe from an old MCP Pectin package
- 3 cups pureed apricots (including peels)
- ½ cup lemon juice
- 1 pkg. MCP pectin
- 2 ½ cups pureed crushed pineapple (with juice)
- 8 cups sugar
*Place flat lids in saucepan with water. Bring to boil, and remove from heat. Let stand in hot water until ready to use. Drain well.
Lion House Rolls
Recipe from ksl.com
- 2 cups warm water
- ⅔ cup nonfat instant dry milk
- 2 Tbsps. dry yeast
- ¼ cup sugar
- 2 tsps. salt
- ⅓ cup butter, softened
- 1 egg
- 5 cups flour