So what did you do this past labour day monday?
Were you soaking up a few more rays of sunshine on the beach?
Or were you running around getting your kids, and yourself ready for the most dreaded/joyful time of the year…back to school!
I spent it getting organized. It had to be done.
Thankfully, it was a scorcher of a day so staying indoors was not such a bad thing after all.
I definitely have mixed feelings when it comes to this time of year. It’s good for all of us to get back to a more structured daily routine, but…I seriously hate the lunch making part, the homework part, the whining about the homework part…and all those forms that need filling!
They just keep coming! Uugh!
The only way I can make it through without losing it is to live by my girl guide motto “Be Prepared”. That means getting as organized as possible from the getgo.
This includes a good end of season cleaning of the fridge, which inevitably leads to making odds and ends with the findings.
This time, I found a small batch of little ripe apricots and a couple of sad looking, but still good peaches that begged for a new lease on life…so I decided to make some jam…just one jar.
Freshly made home made jam is so good, and it’s my go-to solution when I find myself with more fruit than we can eat up before they go bad.
Easy to make…requiring only some ripe fruit, sugar and lemon juice.
The best part is that it is not as time consuming as making a batch of jam for preserving. And requires no special equipment, just a pot, a spoon, and a clean jar with a good lid. It takes about a half an hour to make, including the cooking time.
How can you go wrong?
You can’t! So give it a try!
I did, and my reward was one perfectly delicious jar of Apricot Peach Jam.
Also, I got to use these cute lids I picked up at my local Dollarama…had to have them!
Withouth further ado, here is the recipe…enjoy…
EASY ONE JAR APRICOT PEACH JAM
*makes about 1 1/2 cups jam
*recipe created by Mary Grace
1 cup sugar
Juice of 1 lemon
2-3 cups chopped fruit (2 small peaches, peeled, pitted, chopped and about 10 small apricots, pitted, chopped)
1/2 tsp pure vanilla extract (optional but really good with apricots)
1 tsp butter
In a medium pot stir together sugar and lemon juice, add fruit and cook over medium heat, stirring frequently, until sugar has dissolved.
Stir in vanilla if using.
Turn heat up to med-high, bring mixture to a boil, and continue cooking for about 20 minutes, stirring often, keeping it at a full boil.
(when mixture starts to foam, stir in the butter to get rid of it,this little trick really works!)
After about 15 minutes, mixture should start to thicken up into jam consistency.
Continue to cook until the mixture coats your spoon and does not drip off easily, probably another 5 minutes or so.
Remove from heat, transfer to a clean glass jar, let cool 5 minutes, then cover and let cool completely.
*This will last at least several weeks, but since you only made one jar it will be long gone way before that!
*feel free to try this recipe with other fruits
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