Happy Sunday everyone! The sun is shining in on me right now and it looks beautiful out. Should be nice until later today so get out to the orchard early!

There will be donuts at the store this morning. We made a lot more than we normally do since we have made the process easier. When the machine was getting put together a piece was left over and no one could figure out what it was for. Jared called the machine’s maker and immediately he said, “Seems like you don’t have the donut drop plate in.” Turns out…that was the extra part. Now that it’s in it has made the donut making process significantly simpler…who would have thought?

Also, the raspberry patch has been going crazy these last few days…the berries are huge and the picking is plentiful! We’ll have berries until the first good frost so make sure to stop by and pick your own for freezing, cereal, muffins, jam, or whatever you can think of.

And here’s the recipe for this week. If you want to can some yummy preserves to enjoy throughout the year you should definitely try this (or you can purchase your own jar at the store next time you stop in):

Apple-Jalapeno Preserves

5 c sugar
2 c water
8 c chopped apples
1 1/2 c chopped jalapenos
1/4 t citric acid
1 T powdered pectin

Bring water and sugar to boil, stirring often. Cook, uncovered for 5 minutes. Add peppers, apples and citric acid. Return to boil. Stir in pectin and boil 1 minute. Put into prepared 1/2 pint jars and process in boiling water bath 10 minutes. Makes 6 half pints.