No- that isn't nutcases on a camping trip. In Italian, it's fruits of the field which seems more appropriate than the more usual frutti di bosco since most of my goodies came from a field rather than the woods (currants being the notable exception). This isn't to imply that we have not ever been nor will ever be nutcases on a camping trip, simply that such a scenario would be a different post than this.
Got the canner out and going last night. The Williams-Sonoma Preserving book recipe for Apricot Orange preserves is fabulous! I think I want to do it again but as a jam. If only I had discovered it earlier in the season when I could still get organic apricots at a reasonable price...Could it be done with dried apricots? Maybe we will find out this winter. The cardamom and vanilla are such amazing flavor additions to this preserve. 6 pints was just nowhere near enough.
I also canned up some jam from the currants we picked up at Moose Creek with my new foraging friends plus some blueberries Laura brought me from a trip I couldn't make. To those I added strawberries, raspberries, and some knudsen Organic Berry Nectar to stretch the berries. I went fairly low sugar but am out of honey and low on sucanat so I used organic sugar crystals for sweetener. This also came out nicely with a beautiful ruby color.
Pictures? Maybe someday but the camera seems to be dead.