We missed the cherry crop in June, so apricot season heralds the start of our home food preservation for 2008. (Oh, I guess we made strawberry jam, but that was a few months ago.) Our apricot tree was negatively affected by a late storm and only gave us a handful of fruit. Fortunately, we applied our optimal foraging skills again and found some alternate sources. We thank Aunt Nancy in SLC for allowing us to pick her tree, which was abundant with beautiful big apricots. We also thank the Living Hope Christian Fellowship of Brigham City for letting Kevin pick in their orchard. We've been able to share with friends who also needed apricots as well as restock our pantry shelves (Ian was worried because his supply of syrup was nearly depleted).
Erin is our little fruit advocate for the second year in a row. She has been chowing down on fresh apricots, licking off spoons and scraping bowls from making syrup and jam, drinking our nectar (otherwise known as the "ambrosia of the Gods"), and devouring the leather. Her vitamin A and potassium levels should be pretty optimal at the moment.
Erin is our little fruit advocate for the second year in a row. She has been chowing down on fresh apricots, licking off spoons and scraping bowls from making syrup and jam, drinking our nectar (otherwise known as the "ambrosia of the Gods"), and devouring the leather. Her vitamin A and potassium levels should be pretty optimal at the moment.
2008 Apricot Food Storage Yield
(made over a two week period--April can only work on it in the mornings these days)
Jam: 1 batch
Syrup: 27 pints
Fruit Leather: 26 trays
Dried Halves: 3 trays
Nectar: 13 quarts
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