Early one morning this week, we
The work began the next day. The apricots were washed, pitted but not peeled (hey, more fiber that way), boiled with pectin and sugar, put in jars, lidded and put in the bath. Since neither of us are canning experts, we under-estimated the amount of apricots that we needed in order to make 12 jars of jam. We ended up with 8 jars of jam and some left-over apricots to give to some friends. I even made a batch of freezer spread with a recipe I got over at Tight Wad In Utah. I actually like the spread better because there is less sugar. But for those cold winter mornings, there will be nothing better than hot, buttered toast with a glaze of homemade apricot jam! I'm glad that hubs likes to do this kind of thing with me. It makes it more enjoyable!