“GOOD MORNING SUNSHINE!”
This was what greeted me each morning when I stayed with my Grandparents. I would walk down the stairs of the old farmhouse, on the beautiful South Dakota prairie, and into the kitchen, the smell of cut grapefruit and freshly toasted bread in the air.
My Grandpa would be at the kitchen table, to greet me and my sister, eating cereal, grapefruit and toast with my Grandma’s homemade jam on it. These are such precious memories for me, and I’d like to share them with you in the form of two recipes: 1 jam recipe and 1 fruit butter recipe. I hope you enjoy them as much as I have over the years.
GRANDMA WEISBECK’S APRICOT BUTTER
- 5 pounds apricots
- 3 pounds or 6 cups sugar
- 1 teaspoon nutmeg or 1/4
- 1 orange rind & juice of orange
Cut apricots and put sugar on. Let set overnight or 2 hours. Cook until tender or 25 to 35 minutes. Put in hot jars and seal.
GRANDMA WEISBECK’S STRAWBERRY JAM
- 5 cups mashed strawberries
- 7 cups sugar
- 1 box Sure jel
Cook for 15 or 20 minutes. Put into hot jars and seal.