Summer Food: Melons, Fresh Pesto, Apricot Jam Last month, All Things Considered asked listeners to share their summer food memories. We share a sampling, from ripe honeydews and cantaloupes and homemade pesto to a family tradition of picking ripe apricots to make loads of jam.
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Summer Food: Melons, Fresh Pesto, Apricot Jam

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Summer Food: Melons, Fresh Pesto, Apricot Jam

Summer Food: Melons, Fresh Pesto, Apricot Jam

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MICHELE NORRIS, Host:

Joanne Slotnik's favorite summer food involves a beautiful setting and a lot of work.

JOANNE SLOTNIK: Back at our vacation retreat, we fill every available container with apricots and admire their perfect blush. We wash, pit and halve the apricots. We add less sugar and more lemon and lemon zest than any recipe ever calls for. We boil, we skim, we stir, we jar and lid, we steam-can. We'd line up the finished product in neat little rows and admire our golden handiwork. And then, we do it again, and again.

NORRIS: If you had to describe the taste of this apricot jam, slathered over a lovely biscuit or maybe a warm piece of toast.

SLOTNIK: Well, it's quite tart and it's just a fabulous combination of apricot and lemon. It's unlike any store-bought jam you could lay your hands on. It's ambrosia.

NORRIS: Joanne, do you ship?

SLOTNIK: There's one jar that should have arrived by 10 o'clock your time, but I'm told it's late.

NORRIS: How many jars do you put up every year?

SLOTNIK: Probably - maybe 30 or 40 this year. I got a little carried away and I got into barbecue sauces so that was a few more. I mean, it's not really...

NORRIS: Apricot barbecue sauce?

SLOTNIK: Fabulous.

NORRIS: It sounds good.

SLOTNIK: Fabulous. Two different kinds - one kind of mustardy and then one sort of a more traditional, you know, kind of a catsupy-based thing but with that apricot back flavor.

NORRIS: Well, Joanne, this sounds like a wonderful tradition. I'm so glad that you were able to share it with our listeners.

SLOTNIK: Well, thank you. It's been a delight, Michele.

NORRIS: All the best to you.

SLOTNIK: Enjoy your jam.

NORRIS: Before I let you go, do you have a suggestion for how best to enjoy it?

SLOTNIK: I would just take a spoon and go for it.

NORRIS: That was Joanne Slotnik of Salt Lake City, Utah talking about her apricot jam. You can find out how she makes it and see pictures from her apricot hunt at our Web site, npr.org. And while you're there, please share your own summer food story.

ROBERT SIEGEL, Host:

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