I spent the weekend at the Rowe Center in Western Massachusetts, teaching a delightful group of women how to make jams, jellies, fruit butters, chutneys, and pickles. At the end of our time, we had made nine different preserves and a batch of dehydrated apple slices. It was such a fun and relaxing weekend! Now, links!
- Need a little canning inspiration? Check out how Kathie gets her beets preserved.
- Tomato season is over, but you could always make salsa with persimmons.
- Making jelly with wild grapes.
- Lacto-fermented pickled cranberries. It’s a fun option for your Thanksgiving table.
- Delicious sauerkraut, just one jar at a time.
- Beet, celery, and horseradish shrub!
- This is a preserving project of another kind. Autumn leaves, suspended in time with glycerin.
- Got a surfeit of mint? Make yourself a batch of extract.
- You may have hear this one before, but if not, it’s going to blow your mind. You can fit a mason jar onto many blender bases and puree directly in a jar.
- Itty bitty Japanese quince make mighty fine jelly.
- This one is a blast from the past, but is worth repeating. Pull those blueberries out of the freezer and make a batch of the Tigress’s blue apple jam with fennel and bay.
And now, time for the winner of the Eat Boutique Preserves Collection. First off, huge thanks again to Maggie and the whole Eat Boutique team for letting me put this box together. The winner of the box I’m giving away is number #245, Savannagal. If you didn’t win, I do so hope that you’ll consider sending this fun box of goodies to a friend or family member for the holidays this year (or that you treat yourself to one!).
Congratulations to Savannagal on the win
Marissa – Thanks for the link to my post on Japanese Quince Jelly (and hot pepper Japanese quince jelly). Everyone with Japanese quince REALLY should make it at least once: it’s the easiest jelly to gel (well, that and red currants) and the taste’s exquisite!
Just like you (and the Tigress) I often make jam with berries frozen the prior summer (when there was no time to make it). Got to love the aromas of simmering strawberries or raspberries when it’s cold outside.. and the extra heat is them welcomes in the house.
PS – I am on my way to see if a Mason jar fits on my blender…
Oh man that mint extract is brilliant, I don’t know why I haven’t tried it, thanks for the link!
Wow, I can’t believe I won. I’m so excited. Thanks for the great prize package. I’m really looking forward to reading your book and all the terrific canning recipes. The 3 jars of jam are the icing on the cake. Thanks much!
Do you think the mint extract would work with dried mint?
Thanks so much for the shout out!
Thanks for the mention, always an honor! Learning how to make Sauerkraut has opened up a whole world of fermentation to me!