Just because summer is coming to an end doesn't mean that you have to say goodbye to your favorite summer fruit. Here are some ideas for preserving your fruit for winter.
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This rosy lemon curd combines the richness of farmer's market eggs and butter with the brightness of citrus and raspberry for a treat that is both current and classic. It also means you're just a pound cake away from an elegant dessert.
Raspberry and rose are a natural combination, and not just in grandma's yard. Rather than thinking this of this as a straight one-to-one pairing, the result is a jam with a layered profile. One bite is fruit-forward, the next more floral. The tartness of the berries tempers out the rose, which prevents the jam from having a soapy flavor.
Ripe strawberries are dwindling in the markets—but some home canning can preserve the taste of spring for weeks or months to come.
Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice.
A chunky compote of rhubarb and blackberries makes a great sweet-tart topping for buttery crepes. Add a scoop of vanilla ice cream for an easy dessert.
Why Millionaire's? Because this jam includes pricy but oh-so-worth it vanilla beans and Grand Marnier. Rhubarb is only in season for a short while, so why not go for broke?
It's no secret that rhubarb is one of my favorite kinds of jam. I've made it with blueberries, raspberries, oranges, and even rosewater. This new twist on a classic version incorporates sweet, floral honey and spicy cinnamon.
I like to think of this as "shoulder season" jam. Always available apples are paired with a modest amount of (imported) blackberries, for a spread that hints of the summer months ahead.
I am a firm believer that chocolate counts as a breakfast food. So when I saw the recipe for Chocolate Pear Jam in Mary Tregellas' book, Homemade Preserves & Jams, I knew I had to make my own version immediately. To give the recipe my own spin, I added a big splash of amaretto. The flavor combination of rich chocolate, juicy pear, and nutty almond is absolutely incredible.
This Cara Cara orange marmalade is all about comfort. (Can marmalade be a comfort food? I sure think so!) Tangy chunks of peel, a whiff of honey, and a hint of spice from my secret ingredient, herbal tea, offset the sweet flesh of the oranges.
Campari lends a bitter touch to a fresh marmalade made from seasonal Mandarin oranges and a touch of lemon verbena.
Blackberry preserves get an unexpected exclamation point with fresh thyme and lemon zest in this crumbly, buttery cake that's a cinch to make.
This Bellini jam is a perfect combination of sweet peaches and zippy champagne. Smooth with a touch of bite, it cures what ails you.
There's something a bit decadent about adding champagne to a recipe for something as simple as cranberry jam. But this recipe from Edible DIY: Simple, Giftable Recipes to Savor and Share makes it all make sense. Ginger adds a welcome touch of heat. The result? Sweet, tart, and zesty jam that goes lovely with cheese or in sandwiches.
This cranberry potpourri jam is inspired by the little fruit-orange sachets I used to make as a kid. The warm, spicy scent is so inviting, you might just keep a jar in your sock drawer.
I like sweet-tart jams, and this marmalade is one of the best I've tried. Tart orange accepts a sweet hug from bright-red pomegranate, and the whole thing is given a nice, boozy kiss from the addition of a touch of tequila.
I'm close to making this the official Summer of the Stone Fruit. Peaches, plums, and nectarines have all been awesome, and I'll definitely want to extend their presence in my life as long as possible. Here are 5 great ways.
August is a nice time to start preserving your summer fruit. Hopefully you have a little extra free time on your hands, and the fruit it still at its peak. These 6 recipes will help you keep enjoying the best of your blueberries even after the cold weather has come.
Here you will find a collection of my personal top 10 jam recipes, including renditions using strawberries, blueberries, raspberries, rhubarb, peaches, plums, and tomatoes. Happy preserving!