apricot jam

I’m not very good at making jam.  It cooks and cooks and spits and pops and finally eventually is thick enough to bottle. (A friend told me to tape foil down all around the pot to save scrubbing off baked on jam- a good idea) 

Look how many cold saucer tests I had to do!  Sometimes I wish I had a candy thermometer.

Even then it tries to fall off the knife a bit when spreading it on toast. 

But I do like having jars of “bottled sunshine”  as my husband calls it, to giveaway.

And if you’re not into jam, here’s a pic from the other day’s sailing outing…