|
|
|
|
|
|
|
|
|
Jam, jelly, and preserves can have such a diversity of flavors and interesting ingredients (what's your favorite kind?) - they are endlessly fascinating to us. Last year we did a series on some of our favorite jams, jellies, preserves, and pickles from around the blogosphere. Here they are again - just in case you missed it the first time. Sexy marmalade, hot pink cauliflower, tomato confit, and good plain applesauce below.
Daily Preserves
• Sexiest bitter orange marmalade from Fanny of Foodbeam in the south of France. You can practically see the sunshine in this marmalade, made with oranges from her backyard.
• Cookie Magazine's pumpkin butter - Sweet and nutritious. Good with their Flaxseed, Fig, and Walnut Crackers.
• David Lebovitz's Beer Can Jam - Shallots, prunes, cacao nibs...and beer? Strangely enough, it all works.
• Homemade pickles from Martha Stewart. A good basic recipe.
• Oven-dried tomato confit - Savory summer in a jar. From Chez Pim.
• Apple pectin jelly - Pectin to make the rest of your jams jell.
• How to can 1,000 tomatoes - You'll need a few more jars.
• Ann's pickled cauliflower and purple cabbage - Pink and purple!
• Are you a city pickler? Pickling in the city means going to some extreme lengths. Are you one of those people lugging vinegar around in a tiny kitchen?
• Applesauce - An extra sweet applesauce recipe - good for dessert.
• Jalapeno jelly from Elise at Simply Recipes. We love the hot and sweet combo.
Do you have a favorite recipe for jam, jelly, pickles, or preserves?
© 2009 Apartment Therapy
I was just reading on a British jam website that the term "conserve" is for local fruits (and veg too I would guess), whereas "preserve" is used for fruits of foreign origin... wonder if that is the case in North America?
view mschatelaine's profile
Hi Faith! I'm definitely a City pickler...in fact, Maxwell helped me with my NYC apartment about four years ago. The vanity piece of it was to re-do the kitchen sufficiently to make pickles.
I do have pictures if you are on facebook. This year I did roasted red peppers, pickled pears, tomatoes, pickled fennel, a bunch of jams, eggplant, giardiniera, tarragon beets, plums, nectarines, and (of course) garlic dill pickles.
Thanks for doing a feature on preserving! It is well worth the effort, and more than a bit addictive.
view marvysparvy's profile
I want to be a city pickler! Brooklyn Kitchen in NYC used to give free pickling demos. I wonder if they still do them.
I would love it if you guys did a post on canning!
view mariamercedes's profile