Day 30: Jam Making

Apricot Jam

Irresistible!

Making this particular jam has become a tradition.

I only use half the amount of sugar as the weight of the fruit.

I also use a small amount (about 100 grams) of raw cane sugar, called Sucanat.

It gives a delicious flavour and colour to the finished jam.

This year I added the scraped out contents of one vanilla pod.

It adds a little something special.

The apricots this year are exceptionally sweet and juicy.

They are great to eat raw all on their own.

The coffee is gurgling

The nut bread has been sliced

and the freshly made apricot jam is waiting!

Breakfast on my balcony

is the most wonderful place to be!

A small bowl of floating Phlox flowers for my breakfast table.

A Breakfast Invitation

How about a glass of cooled orange juice on a hot morning?

The croissants and crunchy buns are still warm just out of the oven.

Don't they smell good?

Breakfast is my favourite time of the day to invite friends and family!

Though I know that nobody is such an early bird as me.

I always ask them to come at a comfortable time for them.

Eight-thirty is good for some and the others stretch it out to be a bit later!

The best time of the year to do breakfast invitations is definitely now.

In fact, as soon as it's warm enough to eat outside on the balcony!

We've all been wilting under a prolonged heat-wave over here in Switzerland

so early-mornings are the best times for walks and eating outside.

Would you like to pop in for breakfast one day?

I'd love to have you over for a chat!

Do you prefer tea or coffee or maybe Peppermint or Lemon Verbena?

Just let me know before you come!

I still have a pot of homemade apricot jam leftover from last year

so don't wait too long!

Fresh as a daisy

On a balmy summer's day

Petal poetry.