Ladies.....That old man I live with went out each morning for 5 Days & picked WILD Strawberries!!!! I hope today was the end. They sure taste good, but the cleaning is the pits!!!!!!!!!!!!!!!!!:toothy:
** 24 lbs. apricots (Aunt Pat sent them from her favorite orchard in the Sacramento Valley)
** 5-1/4 cups sugar
** 2 cans Dole crushed pineapple with juice/1 can Dole pineapple tidbits with juice
** 1/4 cup + 3 Tablespoons fresh squeezed lemon juice (Aunt Pat also has a lemon tree in her back yard and always shares the bounty!)
Cut the 'cots in half, then quarters. Dump them into the stockpot, added pineapple, sugar, lemon juice. Cooked until thick (it also thickens as it cools). Process in a water bath canner (half-pints 15 minutes, pints 25 minutes). Let cool on several thicknesses of hand-towels for 24-48 hrs. (I tend to do the 48 hour cool down). Re-process any jars that do not seal -- you'll know they've sealed when you hear the lids pop!
Still have 1 QUART of the a-p jam from 2000, or is it 2001?!*
Delicious on toast; English muffins; vanilla ice cream; pound cake; straight out of the jar (no double-dipping!!).
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