Blackberry-Fig Preserves

Besides mosquitos and morning glories, about the only thing thriving in my garden this hot, sticky summer is my fig tree. The cherries got 95% wiped out by ill-timed, early-June torrential rain and whipping winds; July’s grapes were all lost to the birds; and this month’s near-daily drenchings have left most of the tomatoes that…

Goosecherry Jam

This post, started one year ago today, was supposed to be a victory lap. The cherry-and-gooseberry jam I’d made after last year’s epic harvest had been my favorite jar in years, and I was looking forward to creating—and documenting—a second batch. Alas, in 2018 Mother Nature had other ideas. An extended verycoldsnap in March had delayed…

Small-Batch Fig Jam

That seems redundant, doesn’t it? Because if you find figs at the farmstand, they’re often upwards of $12-a-quart—or even a buck apiece for big ones. And if you grow them yourself, you likely eat as many as you can straight off the tree (or, say, with a little honey and yogurt . . . or…

Strawberry-Maple Jam

Time to rotate the berries. With a pint in yesterday’s LFFC sharebox, plus about a pint pulled from my own garden, plus a scruffy partial-quart leftover from the farmers market Sunday, I suddenly had a critical mass of berries, some of which were in that critical do-something-with-me-today stage. I hung onto most of my home-growns…

Alli-yum

I wasn’t keeping count until a croquet-ball-sized one landed on my little toe this morning when I opened the pantry door, but as of a couple hours ago, we had way too many onions on hand. And then I made this sweet onion marmalade. And now Sheila’s asking me to swap for more onions next week….

I packed a pint of pickled peppers

Yesterday’s sharebox included a bag of a dozen or so decent-sized jalapeños. That’s a lot. More than we can eat before they start to go hinky. So I skimmed off 4-5 larger peppers for a batch of roasted salsa this weekend, and the remaining half pound split perfectly into to two half-pint jars that’ll feed us over…

Blubarb Jam: A Sweet and Slippery Slope

If you’re new to making fruit preserves, blueberries are the perfect gateway. Widely available, rich in their own pectin, and relatively inexpensive, blues are a small-batch-friendly fruit. And with no hulling and no pitting, your prep is pretty much limited to a quick rinse and a scan for stray stems and bum berries. Lovely when sugared…

Swap-Box Hero: Hoagie Peppers

  It was meant to be, I guess. The same bag of banana peppers I’d exchanged for a carton of mushrooms Tuesday morning was still in the swap box after everyone had picked up Tuesday night—along with a second bag of mixed wax peppers. By now, you probably know what that means: it’s time to prep…

Great Scot: Ginger-Cantaloupe Jam

It’s late one evening in March 2001, and we’re finishing up dinner our first night in Campbeltown, Scotland. Joyce Gardiner, my dear friend Judith’s mum, places a sterling shaker on the table alongside our post-entrée cantaloupe. Pepper, I assume. Hmmm. Maybe my dad’s side of the family, who sprinkled salt and pepper on all kinds…

Honey-Sweetened Blackberry Butter

My family’s humble, lakeside cabin in northern Wisconsin is way, way up there—at the tippy top of the state, in fact, just shy of the UP, halfway across. As if a week in that fabulous place with my fabulous family weren’t enough reward, most years I also come home with a parting gift: anywhere from…