Apricot Jam- sooo summer, so delicious and so versatile

One of the first jams of the summer season. Apricots aren't in season very long.  This jam is easy to make, the ingredients are basic and simple and the jam can be used on toast or on a roast (yes, as a baste!).  Try it and you'll love it.  So will your friends.

This recipe makes 5 250 ml jars.

Ingredients
3     lbs apricots
1     lb sugar
1/2  cup lemon juice

Directions
Halve and pit the apricots.  Slice them.  In a large nonreactive bowl, gently toss together the apricots and the sugar.  Cover and let stand at room temperature for at least four hours or up to overnight in the refrigerator.

Have ready hot, sterilized jars and their lids.

Transfer the apricot mixture to a large nonreactive saucepan and add the lemon juice.  Bring to a simmer over medium-low heat and cook, uncovered, stirring frequently, until most of the liquid has evaporated and the jam is thick- about 15-20 minutes.

Ladle the hot jam into the jars, leaving 1/4-inch headspace.  Remove any air bubbles and adjust the headspace if needed.  Wipe the rims clean and seal tightly with the lids.

Process the jars for ten minutes in a boiling water bath.  Remove from the water and allow to cool.  Before placing in a cool, dark storage place, test the lids to make sure they are sealed (the lid will not "bounce" back when pushed in).  Store for up to one year.  If a seal has failed, store the jar in the refrigerator for up to one month.

WANNA PLAY?
I like to use apricot jam as a baste for poultry or grilled fish.  A 250 ml jars should provide just enough jam for a few pounds of meat or fish.  I also like to add spices directly into the jars before sealing them: ginger (candied or fresh); star anise; curry powder; cayenne pepper, etc... add a little spice, then sample before adding more... Enjoy!

Blueberry and Lemon Jam- always popular!

I've been making this jam annually for at least ten years and I've used in a preserving classes.  It's easy to make and so different from the same old, same old jams.  You can use blueberries or try it with raspberries.  It will be a great hit with your friends, perfect as a Christmas or hostess gift.

This recipe makes about 5 - 250 ml jars.

This is One Special Focaccia!

Two summers ago, one of my very best friends, Sue, and I toured the wineries of the Naramata Bench, near Penticton.  This is an amazing place- great wineries, great vistas and great food.

We lunched at Lake Breeze Winery.  The food was amazing.  One of the things we really enjoyed was the focaccia.  It was light but chewy, and oh so flavourful.  After lunch, we walked around the property and found that the kitchen actually overlooked the lake and had great windows where we could watch food being prepared and speak with the chefs.  Congratulations on a great lunch were extended along with a special request for the focaccia recipe.  Hey, you never know unless you ask!  Chef Mark graciously agreed to provide us with his recipe.  Yahoo!  Home we went to reproduce his special treat.  Success!

This recipe makes a lot of focaccia!  Feel free to halve the recipe.