For two people who don’t eat a lot of jam, we sure have a lot of jam. And salsa. And pickles. And tomatoes. Yep, I can confidently say we went a little bit overboard with this whole canning thing.
I’m not going to post all of these recipes, because, frankly, I know many of you probably don’t can and could care less about canning. This is not a canning blog and I’m not going to bore you just because I’ve got a new hobby. However, for my own reference more than anything, I have to have a record somewhere of just what I made. Nothing would be worse than enjoying a jar of the best jam ever and not remembering which recipe I ended up using. And since this is a food blog, after all…
- Apricot Riesling Jam (Recipe from Simply Recipes)
- Apricot Amaretto Butter (Recipe posted 8/1)
- Peach Almond Preserves (Slightly adapted from Williams-Sonoma The Art of Preserving – Used skinned peaches and added almond extract)
- Peach Salsa (Recipe from Ball Complete Book of Home Preserving)
- Peach Blackberry Coulis* (aka jam that didn’t quite set. This recipe, while tasty, needs a bit of work.)
- Red Pepper Jelly* (Adapted from Better than Store-Bought – will post recipe shortly)
- Sweet Basil Jelly (Recipe from Better than Store-Bought)
- Sweet Garlic Dill Pickles (Recipe from Complete Book of Small-Batch Preserving)
- Canned Crushed Tomatoes (Recipe from Ball Complete Book of Home Preserving)
- Southwest Salsa (Recipe from Complete Book of Small-Batch Preserving)
- Chunky Tomato Basil Sauce (Recipe from Complete Book of Small-Batch Preserving)
- Pear Ginger Preserves* (Recipe from Williams-Sonoma The Art of Preserving)
- Spiced Pear Preserves* (Basically a modification of the same recipe)
* I will be posting recipes for these couple, since they are recipes I either modified or are just worth sharing. The rest were followed pretty much word for word out of their respective books.
And yes, as if I didn’t have enough to do already, I designed labels. Don’t judge. It’s what I do. I waste time designing pretty things. Although I wish we had a better printer, I am in love with how these turned out. It makes the beauty of a batch of freshly canned jam that much more appealing.
The real question is, where on earth are we going to put all these jars?!