A hard day's work. 3 batches of apricot jam, 10 pints of whole fruit, 20 quarts of juice. Mike brought back many boxes of apricots from his trip to Vernal last week. He brought home fish, too! I did these apricots on Saturday the 10th, had a nice visit with Suz and family. And hostessed at Shakespeare that evening. I really needed that rest to just sit and chat for an hour with the Sumidas. I did two more batches of jam on Monday as well as 6 more quarts of whole fruit. We don't really like to eat bottled apricots, but we love the juice. And I hope to make some of the puree/juice into fruit leather. That's more of a winter-time project, though. And Mike likes to cook a special Dutch Oven meat dish called pineapple apricot lamb. Or elk. It's good. But jam is basically all sugar, so what's not to like?