Thankful for...

I am thankful for the wonderful harvest this year brought. Thankful for the hours of hard work and the earth for giving us so much. My cupboards are bulging and my heart is full.

(Home canned goodies make great Christmas gifts!)

Timber and Frangelico...

A huge branch of my neighbors apricot tree fell onto my chicken coop!! No damage and when we hauled the limb to our back steps the apricots were hanging heavily waiting to be picked. So I started my canning season early this. I have made strawberry and raspberry jam and now I was canning apricots! I tried a few new recipes out this time and was pleasantly surprised.

 Apricot Mango Salsa


Makes 6-8 pints
2 diced mangos
5 cups diced apricots
1 1/2 c. bell peppers
1/2 c. diced yellow onion
1/2 t. red pepper flakes
2 t. minced garlic
2t. ginger
1 c. brown sugar
1 1/4 c. vinegar
1/2 water
( I added 2 anaheim peppers, 1 jalapeno pepper and salt to mine.)

Combine all ingredients in stock pot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce and simmer for 5 minutes. Ladle into prepared canning jars. Process in boiling water for 15 minutes.







Next I made...
Apricot -Frangelico Jam
1 1/2 lbs. apricots
3 c. sugar
2 T. lemon juice
4 T. Frangelico

Peel pit and dice apricots. Combine apricots, sugar and lemon juice. Let marinate for 4 hours. Place apricot mixture in saucepan bring to a boil and continue boiling for 20 minutes until jam reaches 220 degrees. Stir in Fragelico and boil for 1 minute.
Ladle into prepared jars and process for 5 minutes.
(I added some cinnamon and nutmeg to mine.)
Make 3 half- pint jars



For my favorite apricot cookie recipe go here !