Saving the Strawberries
Enjoy the high-summer ritual of freezing the best strawberries to use all winter long. You may also want to try drying the hulls to make strawberry tea.
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Gin & Meyer Lemon Marmalade Cocktail
A gin cocktail made with Meyer lemon marmalade, fresh lemon juice, and mint — a bright, tart way to use up the last dregs of the jar.
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Mini-Batch Strawberry Rhubarb Jam
A strawberry rhubarb jam that’s full of spring flavor with just a few ingredients and no need to can anything. Just make it and eat it up.
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Plum Strawberry Jam
I felt ready for flavors other than citrus and there were no fruit jams in the pantry. This is one of the times I’m happiest to have a storage freezer.
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Citrus Smash Jam
In these moments of too much citrus fruit and too little time, the easiest, most satisfying thing I’ve learned to make is mixed, whole-fruit jam.
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Pickled Black Mission Figs
It was an onslaught of Black Mission figs that got me started canning; these pickled figs were the first thing I ever made.
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Low-Sugar Peach Jam
This low-sugar peach jam set with Pomona’s Pectin lets you keep both the sweet stuff and the cooking time to a minimum.
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What to Do With Blackberries
Here are some ideas for what to do with blackberries if you, too, are the recipient of what promises to be a summer’s great bounty.
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Rangpur Lime Marmalade from Beyond Canning
A Rangpur lime marmalade recipe from Autumn Giles’s book Beyond Canning, made with just-picked limes and a lesson in why smaller batches work best.
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Lingonberry (Lowbush Cranberry) Mandarin Marmalade
A lingonberry mandarin marmalade recipe (cranberries work too) — beginner-friendly and perfect for the holidays.
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Blueberry Raspberry Jam
A low-sugar blueberry raspberry jam made with wild Alaskan blueberries and Pomona’s Pectin for a nice natural set.
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Apricot Apple Honey Butter
The accidental result of a cooler mix-up on our coastal California trip, this honey-sweetened apricot apple butter was a welcome addition to breakfast.
