This harvest season I give a nod to the Blue Chair Jam Cookbook for shifting my preserve process.
Most recipes are fruit, sugar, lemon, and time allowing simple ingredients to marry.
Rosemary was my addition here, as this herb kisses this fruit with a goodness we remember.
Have you tried your hand at preserves?
I promise it is a rewarding, soulful experience.
Currently on the prowl for figs—my concord grapes will soon ripen and they too will be transformed.
Update on fig prowl: My fruit prince surprised me with 15# of brown turkeys Saturday—he has connections. So last Sunday I prepared the most elegant fig jam with fennel/gin infusion. Need I say more? Yes, for lunch today I had French Roquefort with fresh figs! She is dead and in heaven….
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