Peach-Apricot Jam
More canning! Okay still no canning. This recipe makes only one large jar of jam and I guarantee you’ll want to eat it up immediately. So far, I’ve used it as a spread for veggie burgers and english muffins, as a base for salad dressing and syrup, and–judge me if you like–I’ve eaten it right out of the jar with an over-sized spoon. It’s that good (or maybe I just really love peaches). Read more