Stone Fruit Jam

As I mentioned yesterday, the youngerchild and I went a little overboard at the grocery store and bought a lot of different stone fruits. There is no way we can eat them all before they spoil so I decided to make up a recipe for Stone Fruit Jam:

5 cups finely chopped stone fruits

(I mixed 1 cup of cherries, 1 cup of apricots and 1 each of: yellow peach, pluot, and aprium)

1/4 cup lemon juice

6 cups sugar

1 package powdered pectin

This made just under 8 cups of jam which is very dark red because of the cherries but tastes a lot like peaches. I plan to enter this one in the fair.

Apriums

Fruit hybrids fascinate me. Why are some hybrids of plums and apricots called "pluots" and others "apriums?" (I know, I could just look it up. But I'd rather ponder.)

Yesterday at Whole Foods I found apriums on sale. They look like little apricots. They smell like little apricots. They aren't as fuzzy. That's about the only difference as far as I can tell. I bought a couple of pounds and today made a batch of aprium jam. It's basically apricot. I used the recipe in the Certo package - 3.5 cups of finely chopped fruit, 1/3 c. lemon juice and 5.75 c. sugar to one package of Certo. Made exactly 7 half-pint jars. Just what it said it would.