Apricot Jam Captures a Fleeting Taste of Summer

By Sandy Hu

When our boys were young, Steve and I used to do some home canning in the kitchen of our two-bedroom condominium in San Francisco. We did it for the cost savings.

Paying tuition at the French-American International School for our two boys and funding their extra-curricular activities meant that going home to Hawaii was a stretch for us. And, a trip home always involved taking food gifts to family and friends, following the Japanese custom of gifting, omiyage. One way we could ease the budget was to make some of the omiyage ourselves.

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