Last of the summer fruit, so I thought I would make a final round of jam, this time Peach with Ginger. Turned out great, even though the peaches were still a little hard but the final result is great. It even set well (I think peaches have a fair bit of natural pectin and I used the low-sugar sort just to make sure).
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General Reference/Tutorial
General Reference/Tutorial, Sides
Flavored Salt Trio:
Flavored Salt Trio:
Ramps (Wild Garlic), Spicy Chili and Meyer Lemon
And now for something completely different… it started out because I found some ramps (wild garlic, ransom, bear’s garlic … whatever you want to call it, in German, it is bärlauch) and wanted to be able to preserve them, given that the foraging season is so short. So I made the Wild Garlic Salt. Then I thought, what the heck, I’ll try to make lemon salt. And then I bought the habaneros. All turned out really well and the flavors are nice and bright. Great for sprinkling on just before serving / eating. All very fresh. And they look neat!
Here we are, another variation on Strawberry Jam. It seems that every year, I try something new. Sometimes with lemon and thyme, sometimes with port, sometimes mized with other fruit, always yummy. This year, I decided to add blood orange juice (a little bit of a clean, citrus-y note) and freshly grated ginger. The ginger isn’t overwhelming, just a nice warm after taste. Seriously delicious this time. Perfect for gift giving too.
Sunshine in jars! Every year, I fall in love with Meyer Lemons all over again. They are beautifully sweet yet tart, a little bitter, and oh so juicy. Because they are mostly only available in these parts in winter, I try to make them last as long as possible with jams and jellies, curds and sugars. So here we have two of those things: jam and curd. Very delicious for breakfast or tea, add a bit of curd to yogurt or even a vinaigrette. Delicious.
Appetizers/Starters, General Reference/Tutorial, Savory Snacks, Sweet Snacks
Cardamom Fig Jam and Orange Fig Jam
One of the great things about late summer and early autumn in my foodie world is figs. I get giddy for those figgies! And, to make them last longer, I often make jam out of figs, which can be used for both sweet or savory things, added to stews or even stir fries, but don’t count out making Fig Newtons! This year, I’ve made two sorts: Cardamom Fig and Orange Fig. Distinctly different but equally lovely.