Fall is here, things are slowing down for me a little, and I am feeling grateful. I turned in one of the final rounds of edits for the next book last week, which feels both entirely liberating and just a bit surreal. This new book, which now is now officially called Preserving by the Pint: Quick Seasonal Canning for Small Spaces, will be out on March 25 and is even now available for pre-order. The promotional dance will be here before I know it, so I’m enjoying the relative peace of these early fall days all the more.
- It’s been a couple years now since I’ve been able to get damson plums in my area and this damson and gin jam makes me miss them all the more.
- Speaking of plums, right now I want nothing more than this cake and this pie filling.
- Could there be a salad any more perfect for this time of year than this one, featuring sautéed pears and plums? I think not.
- The many summer squashes are finally starting to slow their roll around here, but if you’ve still got ’em, I say make relish!
- Pickled blackberries? Oh yes.
- Tomato bacon jam. I must make this!
- Pretty pictures of an abundant September.
- Curious how to preserve ground cherries. Rebecca shows you how to do it imperfectly, but deliciously.
- Hello apple jalapeño jam! You are on my to-make list for certain.
- Two takes on gingersnap granola. Version one. Version two.
So many thanks to everyone who took the time to enter the Itty Bitty Jar and cookbook giveaway that Fillmore Container sponsored last week. The winner is commenter #624, left by Letty. She said, “These jars are so stinkin’ cute! I would obviously have to purchase more, so I could make some type of pepper jelly, a marmalade, and some pear jams. Nothing like giving recipients a choice!” So true, Letty!
For those of you who didn’t win, make sure to check back tomorrow, because I’ll have another giveaway to share with you then!