Here we are almost through the month of October already! The time just seems to slip by! I love the month of October, the cooler nights and the bright sunny days. It is also a good time of year to find some great bargains.
October is a big candy month. Stock up on candy for all your holidays this month.
Do you like to garden? October can also be a good time of year to check your garden centers for deals on perennials. Plant soon so the plants have a chance to get established before the cold winter weather sets in. It’s also a great time of year to find mulch and soil amendments on sale.
Need some new blue jeans? October is also a good time to find deals on blue jeans. Retailers stock up for the back to school season and they may want to move those items they didn’t sell.
Look for local bargains as well. Ibex, a high-end local clothes manufacturer holds a tent sale every Columbus Day Weekend. It’s a great time to find fabulous deals on clothes you might not be able to afford during the year.
Remember no matter how good the deal is ask yourself “do I really need this?” Buy only what you need. Remember there is a difference between a need and a want!
Getting ready to leave the west coast and head back to our home state of Vermont. Couldn’t resist sharing this wonderful jam recipe with you.
Fall in Vermont means beautiful foliage and crabapples! I can never resist making a batch of this wonderful jam.
Before making this delicious jam I had never cooked with crabapples before.
Usually they are used in jellies rather than jam. When combined with plums they impart a sweet-tart flavor and the color is absolutely gorgeous. A perfect fall jam. Don’t overcook it as both plums and crabapples are naturally high in pectin and this jam thickens considerably after it is cooked.
Plum and Crabapple Jam
3 cups of quartered unpeeled crabapples
1 ½ cups water
1 cinnamon stick about 4 inches long
4 cups of sliced blue or purple plums
5 cups of sugar
¼ cup dry red or white wine or grape juice.
Place crabapples, water and cinnamon stick in a very large stainless steel or enamel saucepan. Bring to a boil over high heat, cover, reduce heat and boil gently for 10 minutes or until fruit is soft. Remove from heat and discard cinnamon stick. Press crabapples though a sieve; discard solids.
Return crabapple pulp to saucepan. Add plums, sugar and wine. Bring to a full boil and boil rapidly, uncovered, until mixture will form a gel, about 20 minutes, stirring frequently. Remove from heat.
Ladle into sterilized jars and process in a water bath canner for 10 minutes.
This jam makes a wonderful gift over the holidays as well, if you can bare to give any away!
Makes about 6 cups.
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We’ve been enjoying the Pacific North West and time with our children and grandchildren! First we explored Portland, Oregon and then on to Seattle. I loved the Portland Japanese Gardens. Almost time to head home but first a few more days to enjoy Seattle and spending time with our children! Sure do love this part of the country! One of my favorite spots is Pike’s Place Market, just love all the flowers!
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