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Because I made a LOT of this, using Cheryl’s apricots this year. Borrowed from Morsels and Musings. Apricot Jam Recipe from the Cook’s Companion by Stephanie Alexander. Makes 5-6 medium jars. Ingredients: 1.5kg apricots, firm-ripe to soft 1 cup water 2 tablespoons lemon juice 1.5kg sugar Method: 1. Preheat oven to 160 degrees 2. Wash apricots. Halve or quarter them and remove stones. 3. Wrap half the stones in a napkin and crack them with a meat mallet. Extract kernels …

You only turn 33 once, as they say. Or at least that’s what they say they say. Make the most of it! -Your Honey.