MrsWheelbarrow

Gooseberry pectin stock will help thicken low pectin fruits like cherries and peaches, coming into season now. (Also, a recipe for raspberry violette preserves.)

Ginger, steeped in syrup, and slow cooked is a condiment, an ice cream addition, another way to add ginger flavor and texture to jams and chutneys.

Winter citrus becomes triple sec for summer margaritas and grapefruit wine for - well - anytime.

Quetsch plums preserved in slivovitz, in syrup, in conserves with hazelnuts, and fresh and oven dried with walnuts.