The apricot jam ran out, oh no!!
Actually it’s not a great problem as last summer I stewed some ripe apricots and bottled them.
They’d held their colour well, and in a comparative trice the jam was made, just add sugar and boil for a bit.
Once you start, you know how it goes, and besides, no electricity needed as the wood stove was burning.
I had some frozen raspberries, into jam they went.
Some ageing (but perfectly good) lemons and a few little limes from our tree made a very tasty lemon/lime butter.
All of these will be perfect to serve with scones and whipped cream for the friends who are coming for morning tea tomorrow.
