Time to get the preserving books out!
Apricot time has begun, marking the full-on beginning of the stone fruit preserving season.
A drive out through Richmond, Campania and Colebrook today yielded ample excellent specimens.
I bought sufficient for two batches of apricot jam, which are now bubbling away on the stovetop.
I’ll go back for more of course, especially for at least 20kg of my favoured variety for bottling halved apricots.
Then I’ll need more for chutney and apricot nectar.
In between times here from the home garden there are jostaberries (for cordial syrup) to be picked, as well as quite a few redcurrants (for jelly).
Lots to like about sumer in Tasmania, with so much beautiful fruit available as the season moves along.
No time to be bored, lots to be done.m