Lillian H's Strawberry Refrigerator Jam
For canning beginners like me - try making refrigerator jam! This recipe can be adapted to any fruit of the season and trust me, it won't last long in the fridge. —Lillian H.
Laura W's Peach Rum Butter
Fresh Arizona peaches and Puerto Rican rum come together in this lightly-spiced peach rum butter! The butter was then used to fill beautiful pinwheel cookies. —Laura W
Debra M's Strawberry Balsamic Jam
This jam was not long for its jar. Stirring in a smidge of balsamic vinegar made this strawberry jam seriously special. —Debra M
Donna C's Orange Marmalade
I didn't have time to preserve anything for you this week, but this recipe is still seasonal - if you happen to have a friend with custody of citrus trees. And marmalade is such a versatile item - you can use it for sweet or savory dishes, breakfast or dinner, summer or winter. —dbcurrie
Madelyn's Cranberry Preserves
I do most of my preserving during Xmas-time when I looove to make Cranberry Preserves… I simply make it mixing fresh cranberries, apple juice and brown sugar. I have made versions of this using passion fruit juice and a recent version with guava juice and pineapple pieces. I have made them for Xmas presents and have even sold them to friends to have on their Thanksgiving table. Cranberry juice is common here in Puerto Rico, but not fresh cranberries, so I always have a hoot every year when the grocery store cashiers ALWAYS ask me: “What do you do with these???”. Thank goodness they come in a bag with a barcode, because I think they would even have to ask me what they are to register the price.
—Karma Free Cooking
Sara C's Cinnamon Pluot Jam
This cinnamon-spiced pluot jam tastes just like Christmas, making it the perfect jam to put up in the summer and savor in the cold winter months. It starts with homemade pectin made from lemons and apples, which is then combined with delicious ripe pluots, a hybrid fruit that's a combination of apricots and plums.