The overly days of summer have passed away too soon. I can hardly believe the kids have been back in school for over 6 weeks. October will be here Saturday and we'll soon be at the time when the days just aren't long enough. If a person has not lived with four seasons they don't know what they are missing. In the last few months we've had some changes that haven't been good. I'm sure there are many people who ask, "Who would want to go to Iowa with its never ending changing weather?"
All of us who live here know there is nothing that can compare with the brisk autumn air, the changing of nature's colors and the fall festivities. One of my favorites is Morrison Pioneer Days which was held a couple of weeks ago. For a farm family it is the time to relax before the combines start rolling. This last week I noticed the trees are getting a touch of fall colors. It's going to be pretty obvious before long that summer's green look will soon be yielding to the various hues of autumn. I've seen the signals that summer will soon be fading away. Even though fall is a beautiful time of the year I always hate to see summer pass.
Autumn officially began this last week. The warmth of a September afternoon can keep summer very much alive, but this next week we'll definitely see cool misty mornings and cool evenings. October still has some warm days. A time to do those last minute jobs-like cutting flowers down, raking and herbs to be cut.
There is an old saying that says, "I'd like to bottle this up for a cold day in winter," when we're speaking of a beautiful day. However, it is possible to keep some of the summer when you freeze, or can. This jam is good served with meat and makes a great gift in the cold wintertime.
2 cups pitted and
2 cups seeded and
1 Tablespoon lemon
2 teaspoons grated lemon
3 1/2 cups sugar
Combine ingredients; mix-well. Cook slowly until thick and transparent, about one hour, stirring often. Ladle into hot jars; seal Makes 2 pints.
"There is nothing common about common sense."