As part of my new effort to not eat preservatives, strange chemicals, and things I can't spell or pronounce, I have started canning my own food. Since apricots and California cherries were on sale this week, they were the first things to make it into a jar. I pulled my recipes from an amazingly simple cookbook called the Ball Complete Book of Home Preserving. The two recipes I made were the Sweet Cherry Jam (with all suggested additions, including amaretto liquor) and the Brandied Apricot Preserves. And yes, I love liquor in my food. I've got to admit, from what I tasted while filling my little jars, these recipes turn out some pretty fabulous jams and jellies. Next up is Carrot Cake Jam and possibly some Blueberry Butter? And no, that's not butter as in cow's milk, but butter as in a smooth fruit spread. Yummy!
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