I’m touched by all the thanks and kind words about the can jam on many of your blogs this last month. Thank you. I hope the intentions of celebrating and saving local produce, building a vibrant on-line canning community that’s both inspiring and helpful, and having fun while doing it all were realized. Mostly I hope that if you’ve been learning to can with us here, your enthusiasm and delicious creations will inspire others to can. Finally, if you haven’t started canning yet don’t despair because now is the perfect time!
Chutneys, Conserves & Compotes
apple cherry compote with hazelnuts – locally preserved ooh, a compote! Finally a compote. I have been thinking lately that we really need to start a compote renaissance, no? Oh, and I am all about this spicy fig jam!
Apple cranberry raisin conserve with port and thyme – prospect: the pantry I really love your pairing suggestions! A little conserve brightens up wintry dishes it’s so true!
Bengal style chutney – flamingo musings yes I agree, Indian flavors can turn even the most mundane tofu steak into a magnificent meal! 🙂
Dried fruit conserve (minced-no-meat) – café del Manalo I don’t think I have to say twice that this is my kind of conserve! And I love that you’re going to make a pie with it for your father-in-law. ‘Updated’ family favorites are where it’s at! 🙂
Pear & dried apple chutney – notes from a country girl living in the city I’m just wondering if you compared the ratios to an existing recipe from a good source. The acid level could be questionable here.
Pear port compote – backyard farms love the photos of you and your year of jarred bounty, love that you did a compote, and love the pelham variation!
GAP
Persimmon & dried cherries with brandy conserve – showfood chef I’ve never had a persimmon, fuyu or hachiya, but I’m damn sure going to try one now! Pronto!
Rhubarb conserve – bigger than a breadbox I for one am always looking for ways to preserve rhubarb, since I happen to have a field of it. Thanks for this one!
Spicy cranberry chutney – just the right size did you just say fan-friggin-fabulous? I think you did! Well ok, then. I think that means you like it! (And I must say this looks like much more than a cranberry chutney!)
CherryMeyerGingerAde – This one looks all nikki – love the dried cherries in a marmalade!
Christmas jam – what Julia ate kudos to you for making this! It has been on my list for a while – and yours looks mouthwatering! …here kitty, kitty, kitty.
Cranberry marmalade with dried apricots – food in jars you just keep taunting me with that book don’t you? (I totally know what you mean about book recipe emergencies – I have 3 books I’m totin’ now!). Oh, and the cardamom sounds perfect in this!
Cranberry orange marmalade – Toronto tasting notes candied ginger and cranberries are one of my favorite combos! And I agree, these would make wonderful holiday presents! Festive indeed!
GAP
Jalape̱o sunshine Рknit & nosh I would eat this for the name alone, yes I would!
Name that marmalade – hip girl’s guide to homemaking hurry peeps, get on over there and name Kate’s marm to win a jar! So great, Kate, to be reminded of your enthusiasm at the start of the can jam. And look at you now – you preservin’ fool you! 🙂
Quincemeat preserves – the artisanry of acorn cottage yay for you! this looks resourceful, original, and most of all – delicious!
Savory triple-ginger pear preserves – married …with dinner I’m a ginger lover, so this one is calling my name…and I see you got yourself some weck jars. Nice!
