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Apricot and Raspberry Jam

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Apricot Jam

I like my apricots ripe, you get a sweeter creamier jam. Wash your apricots and pit. Cut out any bad or spoiled spots and give to your chickens if you have them. Grind apricots slightly in your grinder, I prefer having small chunks of apricot in my jam so don't puree.

Wash your jars and lids, put the jars into a water bath on the stove to sterilize In a separate pan put your screw on jar rings and bands, simmer on low heat to sterilize them also. If you want to put wax on the top of your jam, I put paraffin in a double boiler, be very careful with the wax and never put hot wax directly on the stove to heat as it will get hot and start on fire. Read the instructions on the wax label before using. Caution: Wax will ignite if overheated or exposed to open flame. To avoid danger and to preserve the quality of the wax, always melt over water - preferably in a double boiler. Also if you put hot wax in water it will explode. Make sure you read all the caution labels on the wax before heating.
Put your apricots in a large pan with 1/4 cup of lemon juice and I use 1 package of Ball fruit Jell Pectin per 5 cups of apricot. You can buy this at any grocery store, Wal-Mart or K-mart.

Bring your apricots to a boil (the instructions are inside of the ball pectin). Bring your jam to a boil that can't be stirred down. When jam comes to a boil add your sugar. Have your sugar ready so you can pour and stir sugar in. The recipe calls for 7 cups of sugar which is too sweet for me, I put in about 5 cups of sugar, which is enough to make a sweet jam, but not too much. I also like my jam a little runny, I don't like it set up like cement. I use my apricot jam in many of my recipes, and on toast muffins and apricot syrup on pancakes. I also think a softer apricot jam tastes better. You can do what you want as this is your jam. Just make sure you get it hot enough to kill the bacteria before putting in your jars.
After it comes to a boil, stir it on medium heat (while it is boiling) until when you hold up your wooden spoon it slowly drips off, I think it resembles a bad case of cellulite (that is the best description I can give you), until it thickens to the consistency you want. Remember that when it cools it will thicken more.

The recipe in the ball pectin says stir for one minute after you bring it to a boil that can't be stirred down, but since I don't put in as much sugar I stir it longer on a medium heat until I feel it is the consistency I like.

When our jam is done turn off and ladle into hot jars. Buy yourself a canning funnel, it is worth the couple of dollars you'll spend on it and saves precious jam and easy clean up spills. Remove funnel before putting on wax.
I put about 3 tablespoons of wax on top and then wipe with a clean wet cloth around the rim to make sure it seals well. Make sure your lids and rings have been sterilized. I use a small pan of boiling water with a lid on it and let it boil on low while I am making my jam.. Put lid and rim on your jar and tighten. I use ball or kerr canning lids only, they are a good quality lid. Cover jars with a clean towel.

Let set for 24 hours before you wash and label them. I like to label the lid instead of the jar, it is much easier to throw away a lid then scrub off a canning jar label when you get ready to use it next year. When you reuse your bottles you don't have to wash off the labels. Always label what your jam is and the year so you can rotate your fruit. You can put your name on it if you like to give as gifts.

I recommend you check with your ball canning book or your local extension agency for times on all your canning recipes, also be sure and use a steam-pressure canner for your vegetables, this is a must for safety!

Always check your ball canning book for times and safety tips. Time may vary with your location so you should also check with your state extension agency for exact times. They also have canning books available for not very much, at least they do in our state.

Never throw hot or burning wax in water, it will explode! I repeat, NEVER THROW HOT OR BURNING WAX IN WATER, IT WILL EXPLODE!!!


jars ready to put jam in

Pint Jars ready for Jam

I like to sterilize my pints in water. You have to be careful not to burn yourself, always use safety when canning. I put water in a large cake pan or something that will hold the water and jars. I bring it to a boil and let simmer for a few minutes to sterilize it.
Some people use a dishwasher, but I like to sterilize my pint jars in water before putting the jam in.

You may opt not to use wax and instead put your lids on and run them through a steam bath for the amount of time it takes to sterilize and seal the jam after the jars are filled with jam.

I always wear aprons when canning, be careful when canning, it can be a fun experience, but you don't want to get burnt.

Raspberry jam

Raspberry Jam

Prepare your jars and lids the same as the apricot jam recipe. Wash your raspberries (ants seem to love raspberries). If you have currents or other types of berries these help the raspberries go farther and make a wonderful mixture of berries.

I put my raspberries in a large measuring cup a little at a time and barely crush with a potato masher. I want to just make sure they are broke down but not liquid. When you have measured out 5 cups of crushed berries put in canning pan and add 1 package of pectin, Ball and Kerr both have a good pectin or you may buy the liquid type. I usually double my bath even though they say not to, cuts down on the time for me which is very valuable.

Bring raspberries and pectin to a boil over low to medium heat.

After the mixture starts to boil you add your sugar. Have your sugar pre measured and ready to pour in. It makes the process go smoothly. The Ball pectin recipe calls for 7 cups of sugar, I use only 5 cups and that seems more then enough for me. You have to cook the jam longer but I like my jam a little runny, as I said with the apricot jam recipe, I don't like my jam to be cement.

When the raspberries come to a boil again (keep on low to medium heat) and make sure you stir it so it doesn't stick to the bottom and burn. Boil until it has thickened to the consistency of where when you drop it out of a wooden spoon it comes on with a little thickness, not runny. To me it reminds me of a bad case of cellulite (sorry about the description but the best I can do without showing you in person).

Ladle into jars like I have described above in the apricot jam recipe, put on wax if you desire, wash the rim and put on caps and lids. Let sit for 24 hours before washing and labeling. I like to label on the lid instead of the jar so I can just throw my lid away and not have to scrub the labels off the jars next year. The least amount of work when I am canning the better!!

We are not responsible for any recipe or food problems you may incur while canning. This is a recipe I use, you may try it if you like but I am not responsible for any damage or problems you encounter while canning, this is just a recipe that has been working for me for many years.

Homemade Raspberry and Apricot Jam

jars and wax ready to put on jam

Jars lids and wax for making jam.

I organize my jars, double burner for wax, canning lids in covered pot with boiling (simmering) hot water to sterilize them also. When the jam is ready, so are all the other things.

putting wax on jars

Putting Wax on Jars

I use about 3 tablespoons of wax per jar. You might have a better way to do it, I just use an old tablespoon.

You can never be too careful with wax. Always use a double boiler when heating wax, never put it directly on the heat. It will get hot and start on fire. Also never put hot wax in water, it can explode and cause severe burns.
Always keep handles away from where children can reach, you wouldn't want them to knock over hot pans and burn themselves. This stuff is hot and can cause severe burns. With care you can have a wonderful time and enjoy the fruits of your labor throughout the year. Read instructions on wax packaging.
Caution: Wax will ignite if overheated or exposed to open flame. To avoid danger and to preserve the quality of the wax, always check instructions on the wax you buy. Never put wax in pan directly over heat, preferably use a double boiler.

The steam from the water bath can also cause bad burns.

This is supposed to be a good experience so always take precautions with yourself and especially when chlildren are around, keep them away from hot pans and syrup..

Never throw hot or burning wax in water, it will explode! I repeat,



I repeat


If you don't want to use wax, when jam is done put jam in canning jars, adjust lids and boil in a water bath. Bring to a boil and let boil in canner for 10 minutes. Cool for 5 minutes, open lid and cool again before taking out bottles. I let my bottles cool some before taking out of the bath then put on a clean towel and cover with a towel. Let set at least a day before labeling and putting away. I always put my labels on the lid so when I want to reuse the bottles I don't have to scrape labels off the jars.


Red gingham half apron

Old Fashioned Red Gingham
Retro Half Apron
Women's half apron #303 $47.95
Girl half apron #406 $43.95
ex-large $5.00 extra

Retro red gingham half apron with large gingham pockets. Red and white rick rack will make this one of your favorite aprons in the kitchen. Also available in child size. Old Fashioned half apron available in woman and child size.




1948 Ruffle Red Gingham Half Apron

1948 Ruffle Red Gingham Half Apron
Women #40031 $52.95
Child #4049 $46.95

Ruffle half apron in red gingham. Retro red gingham half apron with white trim and ric rac is soooo Retro! Soft ruffles surround this beautiful half apron that is 100% washable and made in the U.S.A.

Always check your canning books recipe before canning as it may change for your area depending upon the altitude.

It is important to preserve your food safely. It is always a good idea to check with your local extension office. I have found some wonderful booklets on all sorts of things, drying canning, etc. at a very low price. I have bought the ball canning book there.

A tip for some of who find that the canning jars are very expensive when you get ready to can. I have always bought jars, lids and other canning supplies throughout the year so that when it comes time to can I am not hit with a large expense. You will find it doesn't hit your pocketbook as hard and is a much nicer canning experience.

Apricot-Pineapple Jam
Makes 9 (1-cup) jars

5 cups prepared fruit (about 2-1/2 lb. fully ripe apricots)
1 can (15-1/4 oz.) crushed pineapple in syrup
1/3 cup chopped maraschino cherries (optional)
4 to 5 cups sugar
1 box fruit pectin (such as Sure-Jell)

Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let jars and lids stand in hot water until ready to fill. Drain well before filling.
Pit apricots; do not peel. Cut in small pieces and finely chop or grid. Add pineapple and syrup. Measure 5 cups into 6- or 8-qt. sauce pot. Add cherries. Measure sugar and set aside.
Mix fruit pectin into fruit in sauce pot. Place over high heat and stir until mixture comes to a full boil. Immediately add sugar and stir. Bring to a full rolling boil and boil hard 1 minute, stirring constantly (so it won't burn). Turn heat to medium and cook until thickness you prefer Remove from heat and skim off foam with metal spoon.
Ladle quickly into prepared jars, filling to within 1/8-inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals.

Note: You may use regular pitted cherries. The original recipe called for 6 cups of sugar but I like less sugar in my jams and cook them a little longer. Refer to jam recipe above to see how long you might want to cook it. I like mine a little softer and not hard like 6 cups sugar would make it.

1940 Cupcake Child Apron

1940 Cupcake Apron
Woman Apron #2093 $49.95 ex-large add $5.00
Child Apron #33005 $45.95

This apron is cute cute cute. Cupcake lovers this apron will bring a smile to your face. Beautifully decorated cupcakes on a soft green with white polka dot background.

This pretty apron is shown in size child small but is available in mother and daughter matching aprons.

Grandma Apron Pink Bud Rose, click for larger view

Grandma Apron Pink Bud Rose Women Aprons
Women Aprons #2044 $49.95

Grandma apron available with Round or square pockets

Grandma apron in pink bud rose. A soft pink with small pink bud roses with pink gingham apron ties.
Grandma apron rests comfortably on your shoulders with either round or square pockets in this fun apron. Mothers apron in a soft pink.


Grandma Apron Patriotic #119

Grandma Apron Tulip Garden Floral #145
Grandma Apron Holiday Ribbon #151 $49.95
Grandma Apron Old Fashioned Blue 40's #152
Grandma Apron Chicken Garden #153
Grandma Apron Red Gingham #156
Grandma Apron Blue Gingham #157
Grandma Apron Yellow Gingham #158
Grandma Apron Pink Gingham #159
Grandma Apron Rose Bouquet #161
Grandma Apron Harvest Pumpkin #163 $49.95
Grandma Apron Lilac Pansy #166
Grandma Apron All in the Kitchen #182
Grandma Apron Red Polka Dot #184
Grandma Apron Blue Polka Dot #185
Grandma Apron Strawberry Garden #186
Grandma Apron Little Pink Flowers #187
Grandma Red kitchen cherries #190
Grandma Sky blue /white polka dot #1041
Grandma Pink / white polka dot #1042
Grandma Red / White polka dot #1043
Grandma Black / white Polka dot #1044
Hokus Pokus orange/yellow #144
Hokus Pokus black/orange #1052
Grandma White / Red Polka Dot #1063
Grandma White / Blue Polka Dot #1064
Grandma White / Pink Polka Dot #1065
Grandma White / Black Polka Dot #1066



Violet apron in Harvest gold pumpkins, click for larger view

Violet apron "Harvest Gold Pumpkin"
Harvest Pumpkin is not available but we do have this in Pumpkin Harvest (below)
#106 $49.95
ex-large $5.00 extra
Get ready for the Holidays in our Violet style apron, this stunning apron with pumpkins, pumpkin leaves and rose colored flowers on a beautiful gold background will be an apron for Thanksgiving and throughout the year. Look below for a close up of this pretty old fashioned apron that will fit you comfortably and not pull on your neck.

Shimmering gold threads in this beautiful good quality material, you'll love it!

Pumpkin Harvest Close up

"Aunt Violet" Pumpkin Harvest

Women's #106 $49.95 ex-large add $5.00

Violet apron in Old Fashioned Blue 40's

Violet Old Fashioned PINK 40's
We have this in Old Fashioned Pink 40's - out of blue.
# 102 $48.95
Violet apron in pretty Old fashioned blue 40's. Blossoms on a white background with blue. Violet apron drapes comfortably over your shoulders with large pockets and long apron strings.

Old Fashioned Pink 40's close up

Old Fashioned Pink 40's
Grandma apron comes in this pretty new fabric. Old fashioned pretty flour sack style fabric from the 40's in pink on white.
Flowered or gingham aprons. Beautiful roses and flowers you can enjoy on an old Fashioned apron that covers front and back for fun in the kitchen.
Beautiful background offsets the splash of color for a more dramatic effect.


1940 REd Poka Dot, click for larger view

1940 Red Polka Dot
Women #189
Child #251

White polka dots on retro red background with red gingham pockets, top and apron ties . A very pretty apron to take you back to the 1930's 1940's and 1950's.

1940 apron available in matching mother daughter aprons.

Long red gingham apron ties and our pretty rick rack.

1940 Blue White Poka Dot

1940 Sky Blue White Polka Dot
Woman # 1020 $48.95
Child #425 $43.95

This darling 1940 child apron in Sky Blue Polka dot with contrasting white/blue pockets. White Ric Rac on pocket and bottom of apron the finishing touch. Cute round pockets are perfect to put her little hands in.
The pretty little girl is 2 years 2 months old and is a little petite for her age.
She is wearing a size petite child.

Red gingham half apron featured in Romantic Homes July 2007 issue.

Red gingham half apron

Old Fashioned Red Gingham
Retro Half Apron
Women's half apron #303 $47.95
Girl half apron #406 $43.95
ex-large $5.00 extra

Retro red gingham half apron with large gingham pockets. Red and white rick rack will

1940 Red Gingham

Red Gingham Retro Apron!!
Women's #121 $48.95
Little Girl #204 $43.95

You will love the way this beautiful vintage style apron looks on you. The top and apron pockets are a large gingham, with the rest of the apron in a smaller gingham. Just like your grandmother and mother used to wear.

This is the apron worn by the 50 volunteers at the honoring of the veterans on D-day, in Charleston, West Virginia.

You can order this 1940-1950 apron in Red, Yellow, and Blue gingham, Blue gingham with pansy, and pink gingham with pink roses. Have fun in the kitchen with your retro apron.




Old Fashioned Blue and White Kitchen Apron
Old Fashioned Blue and White Kitchen Apron

Old Fashioned Red and White Kitchen Apron
Old Fashioned Red and White Kitchen Apron

4th of July
4th of July (flag) material

All in the Kitchen close up
All in the Kitchen


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Bowl of Cherries


Good Old Days
Good Old Days

Hokus Pokus
Hokus Pokus

Old Fashioned PumpkinOld Fashioned Pumpkins

Pumpkin Harvest
Pumpkin Harvest

Old Fashioned Pink 40's
Old Fashioned Pink 40's

Old Fashioned USA
Old Fashioned USA

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Sky Blue/White Poka Dot

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Red Poka Dot

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Black White Triangle

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Yellow Triangle

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Yellow Polka Dot Salt & Pepper

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Pink Tea Roses

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Pink Summer Bouquet

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Pink Tulips & Roses


Angels on Cream
Angels On Cream

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Blue Angels

Holiday Time Close Up
Holiday Time

Holiday Ribbon
Holiday Ribbon

Christmas Girls
Christmas Girls

Christmas Memory
Christmas Memory

silver snowflake
Silver Snowflake





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