One of the funny things that happens to me as a result of writing this blog is that I rarely allow myself to repeat preserve recipes. Once I’ve mastered a particular preserve and have shared it here or in a book, I typically move on. The result of this continual search for the new and novel means that I often leave some truly delicious things on the table.
To combat this tendency to forget the successes of the past, I thought I’d do some archive diving and shine a light on some of my favorite late summer preserves.
- Smoky, spicy skillet tomato jam (smoked paprika is the magic ingredient here)
- Roasted pizza sauce (I made this one with grape tomatoes in the post, but any sweet, meaty tomato will do the job)
- Spicy heirloom tomato chutney (this one is magical dolloped alongside a simple grain bowl)
- Tomato soup concentrate (so much better than store bought)
- Peach jam with brown sugar and bourbon (people love getting this one in a holiday gift basket)
- Peach habanero hot sauce (nothing perks up grilled meat better)
- Gingery peach butter (I love using this one as the base in a batch of granola)
- Peach mostarda (mustard seeds and a pinch of cayenne combine to create something that goes gorgeously with cheese)
- Indiana peach chutney (a vintage recipe updated to be less work but no less delicious)
- Spiced plum jam (this one tastes like childhood to me)
- Plum conserve with golden raisins and toasted walnuts (weird but so good)
- Slow cooker brown sugar plum butter (most the work is hands off!)
- Yellow plum jam with vanilla (that color!)
- Spiced plum butter (also known as Pflaumenmus)
- Pickled Italian plums (just enough vinegar to make them wonderfully tangy)
- Spicy pickled green beans (first cousin to classic dilly beans)
- Pickled fairytale eggplant (sadly, the color doesn’t keep more than 3-4 months)
- Pickled green tomatoes (this one is a fridge pickle, but is worth the real estate)
- Small batch pickled okra (one of my all-time favorite pickles)
- Small batch bread and butter pickles (so good with pulled chicken or pork)
What are your favorite recipes for this end-of-season push? I always love hearing about your go-to recipes!