Wednesday, August 04, 2010

jelly and so much more

the weather was perfect this year for fruit trees- even early blooming Apricots that almost always get frozen out. I believe its been close to 15 years since my mother apricot tree produced more than 3 pieces of fruit.we are now quickly finding various ways to preserve this bounty of fruit.
i actually started a couple weeks ago with making Cherry Bounce. a simple recipe caught my attention and i figured it would make great gifts.previously we have tried to make apple butter and plum jam and have not had luck with the seals working correctly. my friend Mary sent me a couple recipes out of the book she uses.

today i made apricot jelly and apricots in rum- following the same theory as the cherry's.
yesterday i started making apricot leather. and i hope to add apricots in light syrup, and apricot habanero jelly.
assuming these projects go well, i may see if i can get my hands on some more free fruit. apples and peaches are both popular in Denver.

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