I'm getting more peach jam put up, and for the first time, plum and apricot jam. All jams are reduced sugar. These will go fast in my family. I can utilize the plum and apricot with other meals, not just PB and J's.
I'm starting to put enough fresh plums, apricots and peaches in the freezer to enjoy all winter too. I'm freezing them until our our trees start supplying us an ample amount.
I'm still working on putting up the blueberries. This year I bought 30 pounds. I have been freezing most, but making a few new trial recipes. Fresh blueberry pie was okay, but not spectacular. They are all still raving about that cake with buttercream frosting.
I've also been making crock pot steel cut oats with fresh blueberries and bananas.
Oh, and I made a 9 x 13 pan of overnight blueberry french toast (allrecipes) for breakfast. I reduced the cream cheese down by half, doubled the amount of blueberries in the layering part, and added a bit of cinnamon and nutmeg. I'm thrilled to see our grocery store carrying organic cream. I also used frozen for the layering part of the recipe, rotating out some older blueberries, and using fresh for the topping.
We made this recipe once before, but the original recipe uses way too much cream cheese. This time it was just about perfect.
I have a portion of one 10 pound box to work on today, along with more jam canning, and roasting a chicken for dinner. I'm secretly glad it's raining again today. Yesterday I still canned early in the morning, but by noon, Hubby and I took the day off and had two rides on the motorcycle. We visited both sides of the family and pretty much collapsed when we got home, ha ha!