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!
I just followed thelink to the fruit butter granola, and went back to read the other recipe that served as inspiration. The original pumpkin butter recipe has ~5 cups grains to ~3/4 cup fruit butter. You say you used 2 cups grains to 1 cup fruit butter. I know it is years ago, but do you think that was a typo? I generally cook ‘by feel’ anyway, but it is nice to start with some general proportions! Thanks for doing the summer roundup!
It’s not a typo. I used 2 cups grains and 1 1/2 cups nuts to 1 cup of fruit butter. You’ll also note that I don’t use any added sweetener, so the increased fruit butter is also playing the role of sweetener. I borrowed the concept of fruit butter granola from Kaela, but I used my own basic granola ratio.
Have some green figs, deciding which recipe to do this time. Can I add lemon peel and cognac or basalmic to your thyme fig recipe and still Have safe proportions? I have made figs in whiskey before too, yum! Which is your favorite fig recipe?
I have fruit trees that all come on at the same time. I’m also a teacher so unfortunately this overlaps with back to school time. I’m looking forward to canning simple go-to such as sliced pears, pear juice, plum jam, plum sauce, whole plums in vanilla syrup, apple juice, and apple pie filler and pear butter if I still have time and ambition after preserving all the basic items!
I just bought 2 of your cookbooks and think they are fabulous. I have been canning over the last 15 years and have grown tired of the recipes out of my Ball and county extension cookbooks. The recipes in the your books seem to add a small twist to the old time favorites, plus some new ideas on food to can. Thanks! I would like to know what brand of bottled lemon juice you use. I find most brands to have a funny taste. I like the fresh clean flavor of freshly squeezed juice.
I typically use either the Lakewood or Santa Cruz brands
Can you tell me what is the recipe used in the photo of what looks like peaches in a syrup in this article? It looks like some peaches I put up last year and cannot for the life of me find the recipe I used. I’ve searched your website because I really think it was one of your recipes but I just have not been able to find the right one.
That is my lazy peach preserves.
Too funny Marisa! I usually can every 3 years or so because I like the end product and HATE the actual process. And I never can the same thing and am always looking for new and different recipes. Unless I get a request what you see is what you get for that year…although I have had to do monkey butter over and over and over. This year I am up for some type of fig jam, unfortunately where I live fig season is the blink of an eye. Apricot season came and went, waiting for quince to hit the shelves, etc.
I have been put in charge of a canning committee at my church. We have a small group of ladies whom have done this for years. They sell the assorted Jams & jellies at a Christmas bazaar, proceeds go to a children’s group. Question to you: are you aware of a quantity canning cookbook? These ladies have been doing one batch recipes at a time.
I’ve written three cookbooks on canning. https://foodinjars.com/cookbooks/
I don’t know of any large batch preserving books, though. That’s what it sounds like you need.
The best option might be the classic Ball Blue Book.