So, I got the canning bug this year - like I need another hobby in my life. But once I started, I find that I kinda can't stop. It started with the BHG Canning Magazine that I saw at the check-out line at the market. Then I spent hours reading more than a year's worth of posts over at Food In Jars. And now I have a cabinet full of beautiful and delicious homemade preserves.
I started with things like basic berry jams, using lots of sugar and commercial pectin. Then I started using recipes with more interesting flavor profiles, like Strawberry Balsamic Thyme. And now, a month into my new hobby, I'm making small batch Plum Ginger without pectin. I based it on this recipe, but reduced the sugar and subbed out ginger for the lemon verbena. Oh, it is so delicious. And it set. Perfectly.
I'm sure I'll be gifting out a lot of these jars, especially around the holidays. That is, if they last that long. Bean eats PB&J sandwiches every day for lunch (sigh), and he is powering through my stash.
In addition to the varieties mentioned above, so far this season, I've made Strawberry Lemon Marmalade, Raspberry White Chocolate, Peach Vanilla, Peach Bourbon, and Blueberry. Plus, I preserved some cherries using this recipe.
Any yum recipes you want to share with me? What should be next on my to-make list?