Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
The chef of LA's Father's Office shares recipes (and history) for fig-tamarind and peach-pineapple ketchups. Via LA Times.
Tomato Jam: It’s savory and it’s sweet, it’s spicy and it’s sublime. Smear it on a grilled cheese it’s like having a toasty grilled cheese with a steaming bowl of tomato soup, all in one.
Get nectarines. Cozy 'em up to some ginger. Stick 'em in jars. Bake pie in February.
Peach finale. Last of the local peaches made into lushly spiced chutney. Sublime with aged 'stinky' cheese.Try it this way, or with your choice of spices. Good base recipe.
Roasted peaches, why not can them? In Honey syrup!
Vineyard peach has been planted in the vineyards since the XVIIth century to alert their owners of the mildew attacking precious vines. This peach with incredibly coloured flesh is juicy, tangy and perfect for flavoursome, beautiful jams.
A tiny batch of stonefruit jam, cooked up in a skillet for quick cooking.
Getting back in the canning groove with an old favorite.
Peach and Bourbon, favorite flavours..the end of peach season in NY, time to put em all up! Jam, roasted in honey syrup, and chutney.
Brandied Peaches from a New York Times recipe in 1951.