This week the apricots started ripening on Mom's trees. Being the wonderful mother that she is, when I asked if we could can some apricot/pineapple jam, she said yes. So, we started early by picking the apricots...and then we had to wash them.
And then I needed to cut them and pit them. I wore one glove because I wanted to prevent the staining of my fingernails...such a vain thing...but I've done this many times before and I didn't want to end up with yellow fingernails.
And then we cooked the apricots, blended them a bit, put in the pineapple and honey, and let it cook more. After it was just right...we put them in pint bottles. 
We ended up canning 4o-something pint bottles of apricot-pineapple jam. Oh, I'm so excited to have that yummy stuff in my food storage. Thanks again Mom for letting me make a mess in your kitchen and for showing me how to can this jam.
2 comments:
Heather - reading your post brought me back to my own memories of making applesauce each year at my grandma's annual "apple squeezing" party - from the tree shakedown to the fruit pitting/trimming (we called ours the "surgery table") to the excitement over the results! What fun you must have had with your mom!
I'm glad for the tip of wearing gloves while working with the fruit. Last year after making Apricot jam I had yellow nails for quite awhile. I loved the jam (currently I put it on whole wheat pancakes with whipped cream and a dash of cinnamon. . . had some this morning) :) but I didn't like the yellow nails.
Post a Comment