Blog | Weekly Specials

Preserve Summer

Bottle the flavors of summer into a jar to enjoy your favorite warm weather fruits and berries for a little longer. Whether you use a water bath canning method to keep preserves for up to a year, or just keep them in your fridge to extend their life a few more weeks, crafting recipes for jams, marmalades, chutneys and more is the perfect way to spend the last of these summer days.

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Strawberry & Lavender Jam

Just a few pinches of lavender blossoms will help balance this sweet strawberry jam.

  • 3 lbs fresh strawberries, rinsed, hulled and diced
  • 1-1/2 cup sugar
  • 3 Tbsp fresh lemon juice, strained
  • 1-1/2 tsp dried lavender blossoms (or 1 Tbsp fresh)

Add strawberries and sugar to a large, non-stick saucepan and bring to a simmer, stirring frequently. Cook for 5 minutes. Pour into a colander resting over a large bowl to allow juice to drain off. Return juice to the pan and boil over medium-high heat until syrup is reduced, about 20 minutes.

Return strawberries and any additional juice to the pan, then add lemon juice and lavender and bring to a simmer. Continue to simmer for approximately 15 minutes until desired consistency is reached. Test consistency by applying a small dab of jam onto a chilled plate and return to freezer for 1 minute. Jam should become somewhat firm but not gel. Skim foam from the top then remove from heat and stir well.

Pour into jars and refrigerate for up to 3 weeks or process in a water bath to keep in pantry for up to 1 year. Details about food preservation available at https://www.freshpreserving.com/preserving-jam-maker-recipes.html

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Spiced Blueberry Chutney

A sweet compliment to any savory meat dish like duck breast or pork loin.

  • 1/2 cup shallots, minced
  • 1/2 Tbsp garlic, minced
  • 1/2 orange, including rind
  • 4 cups fresh blueberries
  • 1/2 cup balsamic vinegar
  • 1/3 cup dark brown sugar
  • 1 Tbsp fresh tarragon leaves, chopped
  • 1/2 tsp dried red pepper flakes
  • 1/2 tsp ground cardamom
  • 1/2 tsp salt

In large, non-stick saucepan cook shallots and garlic with a little olive oil for 1 minute over medium-high heat. Add remaining ingredients. Reduce heat to medium low and simmer, stirring frequently, until thickened, about
50 minutes.

Pour into jars and refrigerate for up to 3 weeks or process in a water bath to keep in pantry for up to 1 year. Details about food preservation available at https://www.freshpreserving.com/preserving-jam-maker-recipes.html

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Spiced Apple Butter

A versatile topping for oatmeal, a glaze for pork loins, or a healthy substitute for up to half the amount of butter in cake or muffin recipes.

  • 6 lbs apples, cored, peeled and cut into 1” chunks
  • 2 cups apple cider
  • 1 ½ cup sugar (approximately)
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground allspice

Put apples in a large, non-stick saucepan and add cider and 4 cups water. Bring to a boil over high heat. Boil and stir frequently until apples are broken down, about 30-40 minutes.

Measure the result, then adjust recipe. Reduction volume will vary depending on type of apples.

Add 2 Tbsp sugar per 1 cup of puree, and add spices. Using an immersion blender or regular blender, puree until very smooth. Bring to boil, then lower heat and simmer for several hours until puree is dark and thick, stirring frequently. It’s done when you are able to dollop a bit onto a plate with no liquid seeping.

Pour into jars and refrigerate for up to 3 weeks or process in a water bath to keep in pantry for up to 1 year. Details about food preservations available at https://www.freshpreserving.com/preserving-jam-maker-recipes.html.

 

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