Your favorite jam/pickle/preserve discoveries: What must-make-again canning/other preserve recipes (or "not recipes") did you discover last summer?
I have a few to recommend; I'll post them after you all answer. Thanks so much. ;o)
Recommended by Food52
56 Comments
so be sure you know the difference if you are thinking of making that jam!
I've really enjoyed -- and appreciate! -- everyone's answers and hope that more will join in. So many great ideas. ;o)
There's also a great recipe for Golden Cherry Tomato and Ginger Jam in the 2006 Joy of Cooking.
Recently, I made a Strawberry-Rosé Jam based on a recipe from The Preservation Kitchen. He uses Pinot Noir, but I substituted a bottle of rosé--so dreamy!
Last year, I tried making cantaloupe jam for the first time, and I can't wait to make it again. It was completely new to me and seemed a bit odd, but it was totally delicious.
I've also been loving half-sour pickles lately. They're so easy to make and perfect for summer meals.
I have a lot of cherries this year and am going to can in pint jars. And am pickling carrots and green beans. (Anyone have good recipes for either?)
I also pickled okra last year and loved it because they stay crunchy for so long.
These were the real winners, when all was said and done:
Sweet Pickled Cherry Tomatoes (Paul Virant, “The Preservation Kitchen,” page 44) You blitz the pickled tomatoes to make the wonderful vinaigrette ever. I’ll be sending this one over to Kristen for Genius consideration. Ridiculously easy; tremendous ROI.
Yellow Plum and Riesling Jam (Virant, page 74) I used Gewurztraminer, and made a batch with Santa Rosa plums, and a batch with plums and nectarines. Both were fabulous. Making more this weekend!
Pickled Watermelon Rind (Virant, page 49) Excellent; best recipe for these I’ve ever used. Now, if I could only find a watermelon with a good hefty rind on it . . . . (They’re hard to come by.)
Dill Pickles (Virant, page 30; I cut them into spears to pack in smaller jars.) Best Kosher dills I’ve ever made, hands down. His recipe calls for champagne vinegar instead of the more familiar household varieties. I used white wine vinegar; the pickles were terrific. I made several dozen jars; this year, I’ll be making even more.
Red Wine Pickled Beets (Virant, page 52) Great recipe but NB: don’t add the rosemary sprig to the jar. It gave mine a musty quality, which was not noticed until they’d been in the jars for awhile.
Pickled Golden Beets with Ginger (Kevin West, “Saving the Season,” page 143) Outstanding. Keeper. And so, so beautiful! Much more versatile for putting in salads, too, if you don’t care for what dark magenta beet juice does to most salads.
Sweet Pickled Damsons ((Pamela Corbin, “The River Cottage Preserves Handbook,” page 111). One of my favorite pickles, ever. People love these, so I’ll be making several dozen jars for gifts.
I’ve made a lot of applesauce over the years. Last year, I roasted a variety of apples to which I added lightly spiced pear cider and no sugar; after roasting, I blitzed it in the food processor, deglazed the roasting pan with a cup or so more cider, which I added to the pot, cooked at a low boil on the stove for 5 minutes, put in jars and processed 10 minutes. Best applesauce ever.
Cheers! ;o)
https://food52.com/recipes/424-spicy-green-tomato-chow-chow
Figs are coming in soon too (at my mother in law;s house) - I will make my Moroccan spiced figs and also a fig and honey jam (for my younger sister - it's her favorite)
I usually make my marmalade from my neighbor's no-name oranges, but "the best marmalade" is high enough praise that I'll make it with Valencias next year. A nicely written recipe too (though I guess we can expect that from Blue Chair Fruit).
I am also a big fan of wine jelly - I do one with red and one with white and berries. Excellent with cheese, and good on toast too :)
http://www.sbcanning.com/
http://www.seriouseats.com/2012/02/how-to-can-canning-pickling-preserving-ball-jars-materials-siphoning-recipes.html
http://foodinjars.com/
http://www.savingtheseason.com/
http://www.mrswheelbarrow.com/
http://nchfp.uga.edu/index.html
Besides, the sooner you get into jam-making, the sooner you can justify buying one of those gorgeous French copper confiture pans (http://www.cutleryandmore.com/mauviel-mheritage-150b/copper-jam-pan-p127748?gclid=CNfl_PSqlr8CFUlqfgodn00A_Q) and you'll never be stuck for a hostess gift again, either!
http://www.nytimes.com/2008/08/20/dining/201mrex.html?ref=dining