We Be Jammin'

It's that time of year at my mom's house. Apricots are falling from her tree faster than we can pick them, faster than the birds can eat them, and faster than she can give them away. And for possibly the first time in my life I am excited about reaping the bounty of home grown fruit. Brad and I picked several bushels of apricots last week to make freezer jam. Mom's apricots are bright, beautiful, and terribly delicious!With all these apricots I needed some recruits. Fortunately, Liz and Lisa were up for some good old fashioned jam-making. Liz was really getting into her job of washing and pitting.
Lisa was kind enough to offer her beautiful new kitchen for our jam session. We broke it in (or broke it?) by creating a gigantic apricot mess. It was glorious. Epic. And then we cleaned it up.We even made a few batches with all organic ingredients. Yes, we are that hip and progressive. You should take notes if you haven't started already.
The final product was sweet! Literally, sweet, delicious and tastes great with peanut butter on toast or pancakes or even your finger. But I think it tastes better because we made it with our own blood, sweat, and tears. (Note: if I have given you a jar of apricot jam, you should know that absolutely no blood, sweat, or tears actually fell into the jam. We were careful about that.)
Thanks girls for spending an entire evening being domestic with me! I just love it when we get domestic.