APRICOT JAM ( 2 DAYS BEFORE CHRISTMAS )

ln Australia our beautiful Apricots and Cherry's are ready around Christmas Time.

l love apricots, hubby likes cherry's.

My apricots are ripe and guess what ? - it's 2 days before Christmas.

Thank God it's only 25% as it can get very hot at this time of the year.

Time to make my -- "APRICOT JAM " 

Actually l cut them up the night before ( but only leave about 12 apricot kernels in, -
( it helps to set them )

l bring them to the boil in a large boiler, and simmer on low for about 1 hour.

The next morning l reheat them again, and slowly add the sugar - lb to lb

The boiler held 6 lb of apricots,

l added 6 lb of sugar, 

Simmer for another hour, after it has reached the boil 

Take from the stove, and if you wish, use a potato masher to mash them more.

Put a little on a saucer to test if it's set

Pour into jars really hot

l like to seal mine with wax

Melt this container of wax on the stove in a saucepan and pour on a thin layer on top of jam

This seals it and the jam doesn't go mildewed .

While the wax sets, l wash the dishes as they get very sticky, and then l do some art work on the labels

So, - it doesn't look very arty ! - remember it is only 2 days before Christmas, crikey its a wonder l remembered to put the sugar in..

Now it's time to put the clear tops on, and then a rubber band

ln a bowl, place a little white vinegar and wipe one side of the clear cellophane

Place on top of jar and push around, place rubber band on top

Now the fun part - putting labels on the jars, and bonnets with ribbons on top.

Thank heavens the other apricots aren't ripe yet, more jam in another week.

l  forgot ! l think this is important !

l now put all my jam making stuff in a large ice-cream container, - even the colour pencils.

They are up in the high cupboard, in the kitchen with the jam jars, and other stuff l haven't used for over 10 years.