Apricot Jam
3 1/2 cups of Apricots pitted and finely chopped. (I rinsed, pitted and threw in the food processor)
5 3/4 cups of sugar (adjust amount to your preference and/or substitute with equal amounts of something like Truvia that measures cup for cup like sugar)
1/3 cup lemon juice 
1 tablespoon of butter to keep down 
foam(optional)
1 packet of certo liquid pectin
Baked Farfalle with Meat Sauce and Béchamel
I love serving these at my parties. It’s such a breeze (and cheap) to make and looks so fancy
Nana used to make these by the dozen, and freeze them for later!
Why You Should Hold Onto Lemon and Orange Peels
Two Teenagers Mock Poor Old Lady on the Bus until Voice of Homeless Man Interrupts Them — Story of the Day
My grandmother prepared every Thanksgiving and again at Christmas! They never failed to fill the house with a delightful aroma and were incredibly easy to make!!
Tried many things before, but this hack does the job for me!
Pan-Seared Scallops with Lemon Garlic Sauce
Tangy Lemon Cake Recipe: A Zesty Delight for Citrus Lovers
