TangO peaches are the paler, sourer sister of the sweet and lovely donut peach. No matter, they make a fine spicy jam enlivened with honey and lemon. And not too much sugar now, TangO jam isn't tangled up with lots of sticky sweetness. Clean, sharp.
There can't be beach plums in Oregon because otherwise there'd already be an episode of Portlandia dedicated to cult of Beach Plum Jelly: foraged locally, strictly seasonal, old-timey recipe for an odd yet nonthreatening jelly, now with reduced sugar
Fresh sour cherries are somewhat rare as they don't travel as well as the sweet red and yellow versions. So when Lady Luck hands you a couple of pints do yourself a favor and put up this sweet and tangy low-sugar Sour Cherry jam.
Red currant jelly: frequently specified in recipes, rarely seen on store shelves. But all you need are some red currants, a jelly bag and a dream. And some sugar and a little no sugar pectin. (Ponder that koan while you cook the jelly...)
Shaped like a gooseberry, dark like a currant, the Jostaberry is a hybrid of the two. Halfway between its parents in sweetness,it has tons of pectin so no added pectin is required. Cooks up quick too. From Balsam Farms, East Hampton
The color of modern love, this bright pinky-orange Pink Grapefruit Campari marmalade is sweet with just a trace of bitterness. Sophisticated and adult, perfect for Valentine's Day breakfast in bed or any day shared with your true love.
Perky, quirky Meyer lemons make for a luscious marmalade. Adding water results in a marm that's creamier, fluffier, not sticky! Clementines punch up the flavor and enliven the color. Very nice indeed. Short cooking time, keeps very well.
Luscious duck breast prosciutto cured in the convenience of your cool clean cellar or secure outdoor shed. And fast! Juniper berries and peppercorns envliven the rich meat and luscious fat. A most satisfying cold weather project.