Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Canning mixed fruit is easy and makes a great beginner project. It provides you with a taste of summer all year, and can easily be adapted to what you have on hand. This time I had beautiful, BIG, nectarines
I decided to spice things up by nestling vanilla beans and star anise in with the peaches. We felt that those spice notes would work great with the bourbon used in these lovelies.
Jam isn't normally what you think of when you have a pile of nectarines to use up, but this jam is well worth the effort and will have you dreaming of summer all winter long.
When you have more plums than you can eat, make some of this jam. The addition of licorice and star anise intensifies the plum flavor, making this an excellent jam for eating with your morning oatmeal or yogurt, or serving up over ice cream & crepes
Unlike jam, fruit butter is a puree of cooked fruit that is reduced to a silky, creamy texture. I kept with my stone fruit kick and made a batch of cherry peach butter.
A spiced plum chutney with peaches apples, prunes and loads of warm spices. Perfect with pork and chicken or served with cheddar or Stilton as part of a cheese plate.
A summery chutney that tastes like Christmas. Plums, tomatoes, and granny smith apples are paired with apple cider vinegar and honey. Throw in some spices, stir, and you’re golden.
It takes a bit of work to make the fruit juice required for a colorfully translucent jelly. A proper ratio of fruit, pectin, acid, and sugar is required; do not fret, it is not nearly as complicated as it seems.
