Early Preserves

The bounty of summer has already started rolling in and this year I’m determined to make at least one batch of preserves a week to make enough to supply our family and customers wishing to share in the harvest!  Last year it felt like I canned tomatoes and berries endlessly, but between a teenage son and a deep love of pasta, our family was desperately trying to ration the last of our preserves by mid-winter!  Never again!  I will chain myself to the stove (absolutely not) and promise to make at least a batch every week to see us through (and by promise I mean I’ll do my best!). 

So far, we’re off to a good start with Rhubarb Amaretto Sour Lemon Marmalade, Pineapple & Mint Dipping Sauce, Fig, Balsamic, & Garlic Scape Relish, Mint Jelly, Spicy Pickled Scapes, a nut-free vegan Garlic Scape Pesto, and Strawberry-Mulberry Jam.  Stay tuned for more deliciousness coming soon (every week, I promised, remember?)!