We are full on jamming here, folks. Figs. Yes…figs. Unless you’ve been living under a rock for the past week or two, you know that it is the season of the fig.
Figs are one of those foods that I’ve had here and there at restaurants, but never really embraced in my own home. That’s why it was so much fun to be making something with an ingredient I’ve never worked with before.
Read More›
I don’t know about the rest of you, but all weekend long I have been reaching, itching, longing for some crisp fall weather. I toiled for a while about what the hell to put in a jar this week. Fruit…again? I wanted comfort food. Something sweet, with chocolate…maybe some peanut butter and malt! Ok. OK. I told myself to get a grip. It’s August. I’ll have months and months of savory food up ahead. So, what did I decide to do instead…?
Read More›
“So. Pickled blueberries, huh?” …was along the lines of what I was thinking when I decided on this as my next victim. To be perfectly honest, I was a bit hesitant at first. Once I began looking up ways to use pickled blueberries though (more on that later), I was sold.
I used this recipe from Saveur, and lemme-tell-you, it is the perfect way to stretch out those pickling muscles. Minimal ingredients, no stovetop prep, plus it’s ready to be devoured in 24 hours. All y’all lazies out there who think pickling takes days and weeks to take effect will love this. Do yourselves a favor though and make this recipe now while blueberries are in season!
Editor’s Note: Please welcome new contributor Jessica Alter, who joins ES as our resident canner/jammer/pickler/all-around put-it-in-a-jar-er.
Welcome to “Put it in Jar,” your go-to guide for must-make jams, plump pickles and anything else that can be stored in or served in…well, a jar. READERS BEWARE: I am not an expert in the field of canning or preserving. For the most part, I’m going down this rabbit hole because A) I enjoy topping my carbohydrates with sweet goodness in the form of gooey fruit and B) I love jars.
This past weekend I decided to start off by making a simple batch of peach jam. When looking for the perfect recipe, I wanted to make something so easy that I couldn’t possibly screw it up. (I’m encouraged by positive reinforcement. Failure makes me give up.) This recipe from Food & Wine was just the ticket. Peaches. Sugar. Lemon Juice. ‘Nuff said.
Begin by peeling and pitting the peaches into 1/2 inch wedges. So far, so good…
Read More›