Auntie Sarah visits

Auntie Sarah was in town before she went to Alaska to visit Jeff & Adrienne. We went to lunch with Mom and Graham. So good to see her!

Apricots!

I bought some apricots from local farmers in Willard, UT to make fruit leather and dried apricots. How domestic of me, right? It took about three days to dry them both but they came out dried and yummy! Take a look.

Before

. . . . After

yummy fruit leather and dried apricots!

No-canning jam recipes

I tried Sunset's no-canning jam recipes today, strawberry raspberry and cherry rhubarb. Tons of fun in the 80 degree heat! What was I thinking? The recipe is below if you want to try yourself.

Cherry rhubarb jam

Strawberry raspberry jam

Strawberry raspberry jam

Makes 4 jars (8 oz.)

2 1/2 tbsp. Sure-Jell pectin labeled "for less or no sugar needed recipes"

1 1/4 cups sugar

1 1/2 cups coarsely mashed strawberries

1 1/4 cups coarsely mashed raspberries

1 1/4 cups unsweetened berry juice blend (Santa Cruz Organic Berry Nectar)

1 1/2 tbsp. lemon juice

1/4 tsp. butter (prevents foaming)

1. Combine pectin and 1/4 cup sugar in a 5-6 qt. pot. Stir in berries, then berry and lemon juices and butter. Bring mixture to a brisk boil over high heat, stirring often.

2. Add remaining 1 cup sugar. Return jam to a brisk boil, stirring. Cook, stirring constantly, 1 minute. Remove from heat.

3. Ladle jam into heatproof jars and close with lids. Let cool to room temperature. Keeps, chilled, up to 1 month.