Summer in a Jar with Apricots and Cherries

Prepare jars as in this article in small farms. I use my spaghetti pot to can, which holds up to seven 8 ounce jars. I boil a big pot of water, place the clean jars and lids into it for several minutes and then pick out the jars and drain them on clean kitchen towels. Use them while hot. Stem and pit cherries and apricots and either chop fine or place in a food processor. Pulse for 2 seconds at a time until you have the texture you want. Place fruit in saucepan. Add apple juice and bring fruit to a simmer. Add spices and simmer for 10 minutes. Taste and adjust sweetener, if necessary. Add lemon juice if the taste is bland or too sweet. Remove from heat and stir in almonds. Ladle into prepared jars and place boiled lids or centers on them (US canning lids have two parts, unlike German lids. One part goes over the jar like a plate and the other is used to screw down the first.). Repeat until jars are full. This recipe makes two, 8 ounce jars. Put screw caps on jars and screw down until just tight. Place the two jars (or what you have) back into the pot, make sure they are covered with two inches of water and bring the pot to a boil. Boil for 5-20 minutes, depending on your elevation. a.. 0-1000 feet - 5 minutes b.. 1001 - 3000 feet - 10 minutes c.. 3001 - 6000 feet - 15 minutes d.. 6001 - 8000 feet - 20 minutes Note: You may choose to freeze these sauces in freezer jars or freezer bags instead of canning them. I recommend using 1 cup per bag. Remove jars from boiling water using tongs and invert onto towels. When they have cooled down you can turn them back over. The lid should be depressed and not give way when pressed (showing that it has a vacuum seal). Notes on Sugar-Free Fruit Sauces Other sauce mixtures: Using the same fruit/apple juice ratio try cherries with a piece of vanilla bean, split open. Apricots with cloves, cinnamon stick and a one-inch piece of lemon peel. For sweeteners try powdered Stevia or agave nectar, as well as honey, Splenda or date sugar. Make this sauce into jam by using 1/2 package of Ball or Sure-Jell Low or No-Sugar Pectin and following the manufacturers directions in the package.