The Bread Lover's Bread Machine Cookbook Part 43

[image]Place the ingredients in the pan according to the order in the manufacturer's instructions. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick. When the machine beeps at the end of the cycle, press Stop/Reset and program for the Bake Only cycle for an additional 10 to 15 minutes to finish baking. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread.

[image]When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack. Wrap tightly in plastic wrap and let sit at room temperature overnight, or up to 3 days before serving.

ZUCCHINI BREAD.

Zucchini, also known as Italian summer squash, is a vegetable that has made the jump to be a common ingredient in sweet quick breads and cakes with panache. The cylindrical green vegetable is widely available year-round and is also a favorite home gardener's crop. Good ol' zucchini bread is the most requested quick bread recipe I ever get, so I thought it was essential to include it in this collection. I make this as a small loaf, but the recipe can easily be doubled; just be sure to add some extra baking time if it is needed. The loaf is moist and smooth with flecks of zucchini throughout.

11/2- OR 2-POUND-LOAF MACHINES2 large eggs1/2 cup vegetable oil cup vegetable oil11/2 teaspoons vanilla extract teaspoons vanilla extract1 cup sugar11/4 cups lightly packed shredded zucchini (about 2 medium) 1 cups lightly packed shredded zucchini (about 2 medium) 11/2 cups unbleached all-purpose flour cups unbleached all-purpose flour1 teaspoon baking soda3/4 teaspoon baking powder teaspoon baking powder11/4 teaspoons ground cinnamon or apple pie spice teaspoons ground cinnamon or apple pie spice1/4 teaspoon salt teaspoon salt1/2 cup coa.r.s.ely chopped walnuts cup coa.r.s.ely chopped walnuts

[image]Place the ingredients in the pan according to the order in the manufacturer's instructions. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick and smooth. When the machine beeps at the end of the cycle, check the loaf for doneness. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread.

[image]When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack. Wrap tightly in plastic wrap and store in the refrigerator.

CORNBREAD.

There is something comforting about the grainy texture of cornmeal in a simple homemade cornbread. The Quick Bread cycle's fast mixing is perfect for a cornbread-it comes out dense and moist, great for any meal. I like cornbread for dinner with bean soups and chicken dishes. I also like it reheated for breakfast with b.u.t.ter and maple syrup. While this recipe makes a small loaf similar in quant.i.ty to one made in an 8-by-8-inch baking pan, you can double the recipe for a higher loaf. This cornbread yields six thick slices.

11/2- OR 2-POUND-LOAF MACHINES1 large egg11/4 cups b.u.t.termilk cups b.u.t.termilk6 tablespoons unsalted b.u.t.ter, melted1/3 cup sugar cup sugar1 cup fine-grind yellow cornmeal, preferably stone-ground 1 cup unbleached all-purpose flour2 tablespoons toasted wheat germ1 teaspoon baking soda1/2 teaspoon baking powder teaspoon baking powder1/2 teaspoon salt teaspoon salt

[image]Place the ingredients in the pan according to the order in the manufacturer's instructions. Set the crust for medium, if your machine offers crust control for this cycle, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick. When the machine beeps at the end of the cycle, check the loaf for doneness. The cornbread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread.

[image]When the bread is done baking, immediately remove the pan from the machine. Let the bread stand in the pan for 15 minutes before gently turning it out, right side up, to cool on a rack. Serve warm or at room temperature, the day it is baked, cut into thick slices.

ANADAMA QUICK BREAD.

This traditional New England bread is usually made with yeast, but combing through old recipes, I found a quick version. Anadama was a staple for the colonial home baker who had cornmeal mush and mola.s.ses as daily fare. The melted b.u.t.ter was brushed on with a clean feather, a common tool in the early American baker's kitchen. This bread is a wonderful surprise-one of the best breakfast breads, nutritious, and it tastes ever so good. Eat it fresh or gently toasted.

11/2- OR 2-POUND-LOAF MACHINES12/3 cups b.u.t.termilk cups b.u.t.termilk1/2 cup light mola.s.ses cup light mola.s.ses1/4 cup vegetable oil cup vegetable oil1 large egg11/4 cups whole wheat flour cups whole wheat flour11/4 cups unbleached all-purpose flour cups unbleached all-purpose flour1/2 cup fine or medium-grind yellow cornmeal, preferably stone-ground cup fine or medium-grind yellow cornmeal, preferably stone-ground2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt

[image]Place the ingredients in the pan according to the order in the manufacturer's instructions. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick and smooth. When the machine beeps at the end of the cycle, check the loaf for doneness. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread.

[image]When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack. Brush the top with some melted b.u.t.ter. Wrap tightly in plastic wrap and store at room temperature.

JAMS,.

PRESERVES,.

AND CHUTNEYS.

IN YOUR BREAD.

MACHINE.

Fresh Strawberry Jam Blueberry Jam Raspberry Jam Boysenberry Jam Fresh Bing Cherry Jam Fresh Peach Jam Fresh Apricot Jam Kiwifruit Jam Rhubarb Jam Apple b.u.t.ter Pumpkin Apple b.u.t.ter Quick and Easy Tomato Ketchup Mango Chutney Peach Chutney Apple and Dried Fruit Chutney

Homemade preserves have started to come back into favor during the last decade. They are the best way to deliver the fragrance, flavor, and character of summer's fresh fruit to your table long after the season has pa.s.sed. Despite the abundance of good commercial jams, making your own homemade jams remains a gratifying and rewarding experience. With a small twist on grandmother's art, making jam in the bread machine is an excellent way to "put up" small-batch jams, fruit b.u.t.ters, and chutneys, without lots of stirring (you don't even have to stir to dissolve the sugar!), fussing with a thermometer, or sterilizing of jars. All you have to do is combine the fruit, sugar, and pectin, and the machine mixes and slowly cooks it. Simply pour the hot jam into clean jars, and store it in the refrigerator for as long as two months, although it will probably get eaten much sooner. Even if you are a first-time preserver, in about an hour and a half you can have two to three cups of exceptional, chunky, fresh-fruit jam, and the chance to partake in the cuisine of nostalgia, rediscovering a taste for this wonderful food.

Jams, preserves, and marmalades are based on ancient techniques for preserving fruit. Every country with abundant fruit has a culinary history of making sweet preserves. The interaction of the fruit, sugar, acid, and pectin in the correct proportions has long been of primary concern. The right balance is what makes the mixture jell. For this reason, working with sugar used to be in the realm of the apothecaries. The prophet and physician Nostradamus made colorful fruit preserves for Catherine de Medici in the Middle Ages. In Greece, jams, known as glyko glyko, are eaten by the spoonful from bowls, followed by a drink of water, then a drink of liqueur. They are delicacies that were once considered medicinal preparations.

Old preserve recipes remind us of regional specialties, harking back to the days when home preserving was a necessity, and a practical way to use up all the fruit from a home orchard or garden. There is damson cheese, a thick, concentrated fruit puree rather than an actual cheese, still a specialty in England and Europe today; or a sweet-and-sour pumpkin chutney with vinegar, peppercorns, and gingerroot; green tomato chutney, of course, to save the last tomatoes when the first frost hits; jams like gooseberry and mulberry, if you could get to the fruit before the birds did; or muscadine or scuppernong jam, the Southern alternative to grape jam.

Here I have included recipes for most of the basic jams and preserves, all made using the Jam cycle on your machine. You may subst.i.tute fruits of similar character in some of the recipes, for example blackberries or olallieberries in the Fresh Strawberry Jam (but taste these while adding the sugar to adjust for differing tartness), plums in the recipe for apricot jam, and nectarines in the recipes for the peach jam. Do not subst.i.tute an entirely different type of fruit in a recipe, as different fruits have different amounts of pectin and acid, and I have added the right proportions of pectin and lemon juice in the recipes to produce jams with substance and proper flavor. I also include recipes for apple b.u.t.ters, ketchup, and various chutneys, which are wonderful as festive condiments, bread or sandwich spreads, accompaniments to grilled or roasted meats, or as flavorful spreads for appetizer toasts. Though the ingredients may vary, all these items are made by the same slow-cooking, constant-stirring process that the bread machine handles so well.

My homemade jams are less sweet than commercial jams, as you may notice. I tend to cut back from the traditional one-to-one sugar-to-fruit proportions that leave the fruit swimming in a clear jelly. These recipes make softer jams. I think they are much more exciting in flavor and color this way, with a balance of fruit flavor and sweetness. As you add the sugar, always do so to your taste, so you can achieve the proper sweetness for your own palate. Taste the fruit before placing it in the pan to get an idea of how sweet it is to begin with. Or, hold back some of the sugar and taste the sugar-fruit mixture after the sugar has dissolved, before you start the machine.

Some sweetening is vital to the process of making jam since sugar attracts the water from the fruit and binds it to the fruit pulp, thereby acting as a preservative. It also helps the thickening process. Pectin, a starch found at least in small amounts in all fruit, forms an "affectionate" network, trapping the sugar and fruit pulp. A bit of acid, usually in the form of lemon juice, encourages the pectin, and the pulp ends up a spreadable paste. The long, chainlike molecules of pectin, naturally occurring in the the cell walls of plants, are especially important for thickening these closed-oven jams, as they cannot be helped along by liquid evaporating during cooking. The lack of evaporation with the bread machine method also results in a greater yield per batch than on the stovetop. Remember that the more sugar you add, the thicker your jam will be, and jams do continue to thicken upon cooling and refrigerating. Never use sugar subst.i.tutes, which will not be effective thickeners. The exception to this rule is powdered fructose. Please note, too, that these recipes may yield a different amount of jam each time you make them, depending on the juiciness and seasonal variations of the fruit. For sophisticated palates, add a light splash of good-quality cognac, Scotch, amaretto, ca.s.sis, port, or orange liqueur as the jam finishes cooking.

Pectin comes in 1.75- and 2-ounce packages, depending on the brand. The tiny difference in the quant.i.ties is not significant; use half, three-fourths, or whatever portion the recipe calls for when using either size package.

Do not be tempted to double any of the recipes in this chapter. The bread pan has a limited capacity, and can only make small amounts of preserves at one time-the paddle must be able to stir all the jam efficiently. The volume of the ingredients should never exceed 31/2 cups total of fruit and sugar, but please check your manufacturer's manual, as the maximum amount varies from model to model. The ingredients will cook down in different degrees depending on the denseness of the fruit used. If you need more jam, make a new batch. cups total of fruit and sugar, but please check your manufacturer's manual, as the maximum amount varies from model to model. The ingredients will cook down in different degrees depending on the denseness of the fruit used. If you need more jam, make a new batch.

Store your jam in a covered container in the refrigerator up to 2 months. I keep a collection of pretty storage jars such as French confiture confiture jars or the tulip-shaped German Weck jars, quilted jelly jars, or gla.s.s-topped jars with wire closures (spring-top jars); they look nice set out on the table. Even though sterilizing the jars is not necessary for short-term storage like this, I run them through the dishwasher or wash them well in hot sudsy water and dry them completely before filling them. These preserves can also be frozen in plastic containers or small freezer bags for up to three months. jars or the tulip-shaped German Weck jars, quilted jelly jars, or gla.s.s-topped jars with wire closures (spring-top jars); they look nice set out on the table. Even though sterilizing the jars is not necessary for short-term storage like this, I run them through the dishwasher or wash them well in hot sudsy water and dry them completely before filling them. These preserves can also be frozen in plastic containers or small freezer bags for up to three months.

[image]Bread Machine Baker's Hint: Jams and Preserves Made EasyPaying attention to the following guidelines will help you get the best results when making jam in the bread machine. Please note that the recipes in this chapter should only be made in machines that have a Jam cycle.

Prepare the fruit by stemming, peeling (if necessary), seeding, or pitting it. Most of my recipes instruct how to cut the fruit for the jam, and most require that you mash the fruit or crush it into coa.r.s.e pieces. Soft, small berries can go in whole; the bread machine blade does a lot of mas.h.i.+ng. Do not puree the fruit before adding it; you want to recognize bits of the whole fruit when the jam is done.

Measure fruit after after crus.h.i.+ng, not before. The total volume of crushed fruit with sugar should not exceed 3 crus.h.i.+ng, not before. The total volume of crushed fruit with sugar should not exceed 31/2 cups, to avoid spillovers onto the electrical element and for efficient and constant mixing by the blade. Check your manufacturer's booklet for your machine's maximum capacity, as some models have a smaller maximum when making jam. cups, to avoid spillovers onto the electrical element and for efficient and constant mixing by the blade. Check your manufacturer's booklet for your machine's maximum capacity, as some models have a smaller maximum when making jam.

Make sure the kneading blade is in place before adding the fruit mixture. It must be in place during the Jam cycle, and it is difficult to attach after the bottom of the pan is filled with crushed fruit. The paddle is necessary for stirring, which is crucial to the success of the mixture. You will hear the slow rhythm of the blade stirring through almost the entire cycle.

Half of a 13/4- or 2-ounce package of powdered pectin is about 21/2 tablespoons. Three-fourths of a package is about 3 tablespoons. Three-fourths of a package is about 33/4 tablespoons. The measurement of the pectin in these recipes does not have to be exact. tablespoons. The measurement of the pectin in these recipes does not have to be exact.

Most of my recipes ask you to add the sugar to taste. Taste the fruit before you add the ingredients to the bread pan, to find out how sweet the fruit is to begin with. To avoid adding too much sugar, hold back some of the sugar called for. Taste the fruit and sugar mixture after it has been sitting in the pan for a few minutes before you start the machine, and adjust the sugar accordingly.

The jam cycle has a 10-minute preheat, a 60-minute cook cycle, and sometimes a 10-minute cool-down. Make sure the appliance is a few inches away from the wall and any cabinets all the way around its circ.u.mference. During the Jam cycle, plenty of heat and steam are released out of the vents in a short period of time. The machine will beep at the end of the full Jam cycle. A jelly or candy thermometer should register about 220F when inserted into the hot mixture. I remove the pan immediately, and unless I am using heat-resistant jars, such as canning jars, I let it stand for 15 minutes, and then pour the preserves into storage jars.

I test each batch for doneness as I take it out of the machine by using the cold-saucer test. Spoon a small amount of cooked jam onto a cold plate, or spoon the jam onto a plate at room temperature and then freeze it for 1 minute. Then touch the jam with a spoon or with your finger to see how much it has jelled; if it has the right jam consistency, it is done. Don't forget to taste it, too! For the easiest cleanup after pouring the jam out, immediately fill the bread machine pan with warm water and dish soap to soak.

FRESH STRAWBERRY JAMMakes about 21/2 cups jam cups jam Use a combination of overripe and unripe berries. If you have the strawberries on hand, but aren't going to make the jam right away, store the berries, unwashed, wrapped in two layers of paper toweling, in a closed plastic bag in the refrigerator. Because strawberries absorb water quickly, never float berries in water while cleaning them. Just rinse under running water right before using. This is how my mom likes her jam (she makes a few small batches every spring)-not too sweet, kind of runny, with a few whole berries and lots of intense flavor. A basket of strawberries is usually one pint.

11/2- OR 2-POUND-LOAF MACHINES2 pints (about 1 pound) fresh strawberries, rinsed, drained, and hulled1 tablespoon fresh lemon juiceThree-fourths of a 1.75- or 2-ounce box powdered fruit pectin1 cup sugar, or to taste

[image]Coa.r.s.ely crush the berries with a potato masher, or put them in a food processor and pulse a few times, leaving a few whole berries or chunks. You will have about 21/2 cups. Place the fruit in the bread pan. Add the lemon juice and sprinkle with the pectin. Let stand for 10 minutes. Add the sugar. cups. Place the fruit in the bread pan. Add the lemon juice and sprinkle with the pectin. Let stand for 10 minutes. Add the sugar.

[image]Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can sc.r.a.pe the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Cover and store in the refrigerator for up to 2 months, or spoon into small freezer bags and freeze.

BLUEBERRY JAM Makes about 2 cups jam Blueberry jam has a loyal following in the jam-lover's community. It is a starling midnight-blue color, and some of the berries remain intact when the jam is done, still evident in every spreading. Creme de ca.s.sis Creme de ca.s.sis is a tasty fruit liqueur made from black currants, a fruit that contains one of the highest concentrations of vitamin C. It is extremely low proof and very sweet, a nice addition to this jam. I use one bottled in this country by Bonny Doon Vineyards, but there are many types that come from the Burgundy region of France, where it was invented. is a tasty fruit liqueur made from black currants, a fruit that contains one of the highest concentrations of vitamin C. It is extremely low proof and very sweet, a nice addition to this jam. I use one bottled in this country by Bonny Doon Vineyards, but there are many types that come from the Burgundy region of France, where it was invented. Creme de ca.s.sis Creme de ca.s.sis is exceptional. Once the bottle is opened, use it within six months for the best flavor. is exceptional. Once the bottle is opened, use it within six months for the best flavor.

11/2- OR 2-POUND-LOAF MACHINES1 to 11/2 pints (1 pound) fresh blueberries, rinsed pints (1 pound) fresh blueberries, rinsedHalf of a 1.75- or 2-ounce box powdered fruit pectin11/2 cups sugar, or to taste cups sugar, or to taste3 tablespoons creme de ca.s.sis liqueur2 tablespoons fresh lemon juice

[image]Combine all the ingredients in the bread pan. Let stand for 15 minutes to dissolve the sugar.

[image]Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can sc.r.a.pe the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months, or spoon into small freezer bags and freeze.

RASPBERRY JAMMakes about 3 cups jam The raspberry is an intensely flavored berry. Every berry has lots of little pockets called drupelets, each containing its own seed. Hence, it is characteristic of raspberry jam to be dotted with lots of little seeds. There are red, golden, and black raspberry varieties, all quite tart, so add sugar to this jam to taste. Raspberries are very fragile; be sure to pick over the ones you're using to remove any soft or moldy berries. A box of raspberries is usually half a pint.

11/2- OR 2-POUND-LOAF MACHINES11/2 pints (about 3 cups) fresh raspberries, rinsed pints (about 3 cups) fresh raspberries, rinsedHalf of a 1.75- or 2-ounce box powdered fruit pectin13/4 cups sugar, or to taste cups sugar, or to taste3 tablespoons fresh lemon juice

[image]Combine all the ingredients in the bread pan. Let stand for 15 minutes to dissolve the sugar.

[image]Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can sc.r.a.pe the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months, or spoon into small freezer bags and freeze.

BOYSENBERRY JAMMakes about 2 cups jam Boysenberries, a horticultural cross between raspberries, blackberries, and loganberries, usually do not need any pectin to set up when made on the stovetop, but I add some for the bread machine environment. This is also the recipe to use for blackberry jam. A basket of boysenberries is usually a half pint.

11/2- OR 2-POUND LOAF MACHINES1 pint (about 21/2 cups) fresh boysenberries, rinsed cups) fresh boysenberries, rinsedOne 1.75- or 2-ounce box powdered fruit pectin1 cup sugar, or to taste2 tablespoons fresh lemon juice

[image]Combine all the ingredients in the bread pan. Let stand for 15 minutes to dissolve the sugar.

[image]Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can sc.r.a.pe the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months, or spoon into small freezer bags and freeze.

FRESH BING CHERRY JAMMakes about 21/2 cups jam cups jam This recipe comes from my local cherry grower, Deborah Olson, of Sunnyvale, California, whose family has tended their orchards of Bing, Burlat, Lorraine, Royal Anne, Tartarian, and Black Republican cherries for over a hundred years. I added the pectin so that the jam would set up properly in the bread machine environment. To pit the cherries, use a cherry pitter, which is an indispensable tool if you are a cherry lover, or use a small paring knife to cut each cherry in half and pick out the pit with the tip of the knife. Some people also use a clean bobby pin to dig the pits out of whole cherries. The little splatters that get on your ap.r.o.n are part of the charm of working with cherries. Use half a lemon to clean the stains off your fingers.

11/2- OR 2-POUND-LOAF MACHINES1 pound (about 2 cups) pitted fresh Bing cherries (you will have both whole cherries and pieces after the pitting)1 cup sugar, or to taste1 tablespoon fresh lemon juicePinch of salt11/2 tablespoons powdered fruit pectin tablespoons powdered fruit pectin

[image]Combine the cherries, sugar, lemon juice, and salt in the bread pan. Let stand for 15 minutes to dissolve the sugar. Sprinkle with the pectin.

[image]Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can sc.r.a.pe the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months, or spoon into small freezer bags and freeze.

FRESH PEACH JAMMakes about 21/2 cups jam cups jam Peach jam is probably one of the favorites of all time, yet it is difficult to find commercially. Use slightly unripe fruit to get the most p.r.o.nounced peach flavor. You can also prepare this jam with defrosted frozen, unsweetened peaches. Some peaches are very juicy, in which case the jam will cook up softer.

11/2- OR 2-POUND-LOAF MACHINES3 to 4 large peaches (about 1 pound)1 cup sugar, or to taste2 tablespoons fresh lemon juiceOne 1.75- or 2-ounce box powdered fruit pectin

[image]Peel and pit the peaches. Coa.r.s.ely crush by hand with a potato masher, or pulse a few times in the food processor. You will have about 21/2 cups. cups.

[image]Combine the peaches, sugar, and lemon juice in the bread pan. Let stand for 30 minutes to dissolve the sugar. Sprinkle with the pectin.

[image]Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can sc.r.a.pe the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months, or spoon into small freezer bags and freeze.

FRESH APRICOT JAMMakes about 21/2 cups jam cups jam I grew up in the Santa Clara Valley in Northern California, where the wonderful climate produces the finest apricots grown in America. Unfortunately, many of the apricot trees were gradually pulled out as houses were built and the Silicon Valley was created, but there are still a few precious apricot trees left, dotted around backyards and vacant lots. Apricot jam is part of the legacy of living here, and for good reason-it is luscious. grew up in the Santa Clara Valley in Northern California, where the wonderful climate produces the finest apricots grown in America. Unfortunately, many of the apricot trees were gradually pulled out as houses were built and the Silicon Valley was created, but there are still a few precious apricot trees left, dotted around backyards and vacant lots. Apricot jam is part of the legacy of living here, and for good reason-it is luscious.