It is that time of year when we are surrounded by beautiful stoned fruits - delicious warm from the fruit bowl each time I pass by. And then the calling. Something within says I must make provision, lay up stores. A silly idea in a land of plenty - especially when I eat two jars of jam a year.
And yet the delight I have taken, refining this Apricot jam recipe - it is now over 60%fruit, the rest sugar and pectin. I enjoy the process of sterilizing jars, melting wax, and the sweet, sweet scent of the apricots as they bubble away. I keep looking at my colourful jars of fruit 15 of them now, and a feeling of fulfillment comes from within.I'm off to try a new apricot chutney recipe...soon the strawberries will arrive...
