Can you believe that summer is almost over? I’m trying to cherish the lazy days, warm weather, and bounty of summer produce. Of course, you can make that summer fruit last into the winter by preserving the harvest with some jam recipes! Here are some tasty ones to get you going:
- Mark Bittman’s tomato jam recipe is freaking amazing. I’ve already made and devoured a batch of this one and am planning to make more before tomato season is over.
- Our very own Rachel Fox shared a delicious recipe for blueberry jam back in June.
- My friend Chrissy is raving about this peach basil jam recipe. Doesn’t it look amazing?
- This apricot rosemary jam from Food in Jars looks freaking fantastic!
- This red pepper jelly recipe from Paula Deen has been on my to do list for a while (minus the food coloring, of course!).
- I found a great recipe for making jam from summer berries at The Guardian.
And in case you need some jams to get you in the spirit (get it?), this is the song that gets into my head whenever I think about jam recipes:
Laugh if you want, but I dare you to make jam without singing this as you stir.
So spill it, fellow jam-enthusiasts! What’s your favorite summer jam recipe?
Wendy (The Local Cook)
Here are some of my faves:
Blueberry Raspberry http://thelocalcook.com/2011/08/28/blueberry-raspberry-jam/
Hot Pepper Jelly http://thelocalcook.com/2009/12/26/hot-pepper-jelly/
Strawberry Freezer Jam http://thelocalcook.com/2011/06/29/strawberry-freezer-jam/
Rhubarb Strawberry Jam http://thelocalcook.com/2010/06/23/rhubarb-strawberry-jam/
Becky Striepe
That hot pepper jelly sounds fabulous!
Sweetbreads
Thanks for sharing – I’m going to give that tomato jam recipe a go tonight!
A few weeks ago I made up a little jam that I’ve been loving on everything possible (so insanely good with cheese, especially melted!). New Mexican green chile jam with honey – I’m naming it Sweet Heat :) There’s no added pectin and I used honey instead of sugar to give it a smokier sweetness.
1. clean 1 ½ cups of roasted green chiles and roughly chop (a mezzaluna is perfect)
2. sweat one large yellow onion, chopped in 1tbs butter until clear then add chile
3. add ¾ cups honey and ½ cups apple cider vinegar and simmer for 30 min – until thick and slightly carmelized
4. spoon into sterilized jars and can in hot water bath
or
store in the refrigerator in a sealed glass container for up to 2 months