Jam to Die For

Author: Meera, May 23, 2013

 

Apricots from the local farmer's markets arrive in late May in N. California

Apricots show up at local farmer’s markets¬† in late May in Northern California

 

My husband brought home three cases of apricots from the farmer’s market over the weekend so I have to make jam whether I’m ready or not. Since I wanted to finish the murder mystery I am writing, I pushed the jam making off my to-do list for a couple of days because making jam, like writing a book, requires my full attention.

 

But I figured out a way to do both. Yesterday I wrote a whopping 20 pages (some in the morning, the rest at night) and made eight jars of jam (in the afternoon).

 

Today, I hope to write an equal number of pages (since the end of the book is within striking distance) but I also want to make two dozen jars of apricot jam. Both types of work are labor intensive.

 

 

The exquisite color of my first batch of apricot jam is preserved due to lemon juice

The exquisite color of my first batch of apricot jam is preserved due to lemon juice

 

Thank goodness that crafting a mystery doesn’t mess my office like jam making messes the kitchen–in fact, the room begins to resemble the aftermath of a cyclone. The cleanup can take hours. But the jam is so worth the effort. I can only hope that my¬† mystery turns out as good as my jam.

 

 

 

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