Apricot season at Wickedfood Earth Farm starts around mid-November each year and runs to about mid-December. They are very susceptible to the climate, needing good cold during winter and good water in spring when they are flowering. From 2017 to 2019 we hardly had any fruit, but in 2020 all the elements were aligned and we once again had a bumper crop. We grow 5 varieties of apricots – Alpha, Bulida, Early Cape, Royal and Peeka. Our apricots are used for a wide range of products, from jams, chutneys and drying, with any excess going to make an apricot brandy. Definitely a water-wise crop for the future.
Our Apricot Jam is made using fruit from the Wickedfood Earth Farm food gardens and orchards which are planted with a wide variety of heirloom vegetables & herbs, and the extensive orchards have over 50 varieties of fruit & nut trees and berries. The Wickedfood Earth Farm food gardens are internationally recognized by Slow Food as an important educational garden. At Wickedfood Earth Country Cooking School we bottle all excess fruit and vegetables at the peak of their ripeness. All our fruit and vegetables are grown along organic lines, free of insecticides, fertilizers, or any other poisons. We hand-make small batches of a wide range of preservative-free preserves, jams, chutneys, relishes, sauces & bottled fruit. This ensures that we do not need to over-process, which results in concentrated, natural flavours which you can taste in our Apricot Jam.
It remains unopened!