Today, I canned my first batch of apricots. There was so much going on, it was hard to pay attention to the details. I decided to make this a warm one, with about the amount of heat i prefer for a peanut butter and jam sandwich: wonderful. flavorful fruit that seems to sparkle in my mouth, and once I swallow, I feel a delightful warmth in my throat. That was 1/3 cup of habañero paste in five gallons of apricots.
What else: approximately 45 pounds pitted apricots, 1 quart raspberry honey, 1 quart sugar, 2 boxes pectin. It took the whole morning to get through the whole process. Yield: 38 pints, which are cooling right now.
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