apricot chutney, Apricot Jam, Apricot Lavender Jam, Apricots, BBQ sauce, Blueberry Balsamic Jam, Cherry Plum Preserves, cherry plums, lavender
AS WE LEFT WINTHROP ON THE LAST DAY OF THE BIG TRIP, I HAD TO STOP AT THE FRUIT STAND. I bought a twenty pound box of apricots and eight pounds of Rainier cherries. Hmmmmm…twenty pounds, really? What was I thinking?. Seven weeks of missed canning opportunities, perhaps? Thinking was definitely in order now.
Making up for lost time, I went into overdrive. Two days later I had put up 9 half-pints of Apricot Amaretto Jam (Well Preserved, Eugenia Bone);7 half-pints of Apricot Jam w/Lavender & Vanilla; 10, 11 oz. bags of halved apricots into the freezer;
5 pints of Apricot-Mango BBQ sauce. I started to make chutney but the apricots did not hold their shape well enough, so out came the immersion blender and the addition of bourbon and voila–BBQ sauce! 5 half-pints of Rainier Cherry preserves; 4, 8 oz. bags of pitted cherries into the freezer;
Big, beautiful, local blueberries were a good deal the day after we returned so I couldn’t resist them either. 6 half-pints blueberry jam; 4 half-pints of Blueberry-Balsamic w/star anise jam.
On Monday last week I went up to my daughter’s place in Snohomish and picked 17 pounds of Cherry Plums.
7 pounds went to Cherry Plum Preserves ( 11 half-pints). The remaining 9 pounds produced about 10 cups of juice which became two types of jelly: Gingered Cherry Plum Jelly (8 half-pints) and the same base with the addition of red Fresno chiles (9 half-pints). Think I’m done with canning for a week or so — the garden is calling!