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9 Ways To Preserve Your Summer Fruit

Sweets Carrie Vasios Mullins Post a comment

Just because summer is coming to an end doesn't mean that you have to say goodbye to your favorite summer fruit. Here are some ideas for preserving your fruit for winter. More

Preserved: Pink Lemonade Curd

Sweets Emily Teel Post a comment

This rosy lemon curd combines the richness of farmer's market eggs and butter with the brightness of citrus and raspberry for a treat that is both current and classic. It also means you're just a pound cake away from an elegant dessert. More

Pink Lemonade Curd

Serious Eats Emily Teel 3 comments

A pitcher of pink lemonade on a hot summer day can bring near instant gratification, but canning pink lemon curd will allow you to enjoy summery flavor in January, when a 90-degree day would be a welcome change from winter. More

Preserved: Raspberry Rose Jam

Sweets Emily Teel Post a comment

Raspberry and rose are a natural combination, and not just in grandma's yard. Rather than thinking this of this as a straight one-to-one pairing, the result is a jam with a layered profile. One bite is fruit-forward, the next more floral. The tartness of the berries tempers out the rose, which prevents the jam from having a soapy flavor. More

Raspberry Rose Jam

Serious Eats Emily Teel 2 comments

Raspberry and rose are a natural combination, and not just in grandma's yard. Dried petals from rose tea soften in the juice of red raspberries. The result is this jewel-toned jam, a balance of sweet, tart, and floral flavors perfectly suited to your next batch of scones or shortbread for afternoon tea. More

Fiery Peach Salsa from 'Little Jars, Big Flavors'

Cook the Book Kate Williams Post a comment

Perfectly ripe, raw peaches eaten over the sink, juice dripping down my arm—it's probably my favorite activity of summer. Now that I've got my hands on Southern Living's Little Jars, Big Flavors—a book with plenty of recipes for peach preserves—I'll be able to enjoy them all the way through the colder months, too. More

Fiery Peach Salsa from 'Little Jars, Big Flavors'

Serious Eats Kate Williams 4 comments

Perfectly ripe, raw peaches eaten over the sink, juice dripping down my arm—it's probably my favorite activity of summer. I prefer the fruit in this ideal state, but I'll eat peaches in just about any form throughout their glorious season. Once the summer is over, though, I usually stop with the peach frenzy for fear of encountering stringy, mushy, or bland fruit. Now that I've got my hands on Southern Living's Little Jars, Big Flavors—a book with plenty of recipes for peach preserves—I'll be able to enjoy peaches all the way through the colder months, too. More

Jalapeño Jelly from 'Little Jars, Big Flavors'

Cook the Book Kate Williams 1 comment

I am not usually one for "semi-homemade" anything, but I take exception for one of the best hors d'oeurves of all time: store-bought pepper jelly slathered atop a block of cream cheese. The spicy sweetness of the jelly is a perfect match for the cool and tangy cheese, and it spreads gracefully atop many a cracker. But I'm willing to class up my act with some homemade jelly, and this verdant jalapeño and green bell pepper recipe from Southern Living's Little Jars, Big Flavors works even better than my usual grocery store grab. More

Jalapeño Jelly from 'Little Jars, Big Flavors'

Serious Eats Kate Williams 3 comments

I am not usually one for "semi-homemade" anything, but I take exception for one of the best hors d'oeurves of all time: store-bought pepper jelly slathered atop a block of cream cheese. The spicy sweetness of the jelly is a perfect match for the cool and tangy cheese, and it spreads gracefully atop many a cracker. But I'm willing to class up my act with some homemade jelly, and this verdant jalapeño and green bell pepper recipe from Southern Living's Little Jars, Big Flavors works even better than my usual grocery store grab. More

Cardamom-Plum Jam from 'Little Jars, Big Flavors'

Cook the Book Kate Williams 2 comments

In my Berkeley neighborhood this time of year, plums are falling from trees, staining the sidewalks, and making up a huge part of my fruit intake. With such a massive influx, it's the perfect time to turn the quickly ripening fruit into jam. This cardamom-plum version in Southern Living's Little Jars, Big Flavors is an elegant extension of a basic recipe. More

Cardamom-Plum Jam from 'Little Jars, Big Flavors'

Serious Eats Kate Williams Post a comment

In my Berkeley neighborhood this time of year, plums are falling from trees, staining the sidewalks, and making up a huge part of my fruit intake. This massive influx of plums means it is the perfect time to turn the quickly ripening fruit into jam. This cardamom-plum version in Southern Living's Little Jars, Big Flavors is an elegant extension of a basic recipe. More

Cook the Book: 'Little Jars, Big Flavors'

Cook the Book Kate Williams Closed

A wonderful new resource for home canners is Southern Living Magazine's new cookbook, Little Jars, Big Flavors. Like many newer canning cookbooks, Little Jars, Big Flavors focuses on small-batch preserving (instead of the massive homesteader-sized projects in books from our parents' generation), keeping things manageable—even in small kitchens with negligible counter space. More

8 Ideas for Preserving Your Spring Strawberries

Sweets Amalia Safran Post a comment

Ripe strawberries are dwindling in the markets—but some home canning can preserve the taste of spring for weeks or months to come. More

Preserved: Raspberry Rhubarb Ginger Jam

Sweets Lucy Baker Post a comment

Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice. More

Raspberry Rhubarb Ginger Jam

Serious Eats Lucy Baker 2 comments

Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice. The flavors are big and bold, so it would work best with straightforward baked goods that won't compete. More

Wake and Bake: Crepes with Blackberry-Rhubarb Compote

Sweets Carrie Vasios Mullins Post a comment

A chunky compote of rhubarb and blackberries makes a great sweet-tart topping for buttery crepes. Add a scoop of vanilla ice cream for an easy dessert. More

Preserved: Millionaire's Cherry Rhubarb Jam

Sweets Lucy Baker 3 comments

Why Millionaire's? Because this jam includes pricy but oh-so-worth it vanilla beans and Grand Marnier. Rhubarb is only in season for a short while, so why not go for broke? More

Preserved: Strawberry Rhubarb Jam with Honey and Cinnamon

Sweets Lucy Baker 1 comment

It's no secret that rhubarb is one of my favorite kinds of jam. I've made it with blueberries, raspberries, oranges, and even rosewater. This new twist on a classic version incorporates sweet, floral honey and spicy cinnamon. More

Strawberry Rhubarb Jam with Honey and Cinnamon

Serious Eats Lucy Baker 2 comments

The tart flavors of this jam make it a perfect compliment to sweet breads, cakes, and other desserts. Try it spooned over vanilla ice cream or swirled into rice pudding. More

Preserved: Apple Blackberry Thyme Jam

Sweets Lucy Baker 1 comment

I like to think of this as "shoulder season" jam. Always available apples are paired with a modest amount of (imported) blackberries, for a spread that hints of the summer months ahead. More

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