Category Archives: preserving

Lemon-Lime Curd

I’ve experimented with lemon curd over the years but never found a recipe with the flavor balance I was looking for.  I prefer it on the lighter side by making the curd with whole eggs rather than yolks. I also … Continue reading

Posted in Breakfast, Christmas, Cookies, Custards, Desserts, Easter, Fruit, Jams and Jellies, preserving | 4 Comments

Eggplant, Tomato, and Sweet Pepper Spread

Despite it being early October, our garden is still going strong. We have had lots of eggplant, tomatoes, and peppers come on all at once. This is a delicious spread that tastes best using garden-ripe produce. I like to make … Continue reading

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Pickled Eggs

When I was a girl I kept myself busy during summer vacation reading my mother’s cookbooks and experimenting in the kitchen. One of the first dishes I learned to make was pickled eggs. Here is my updated recipe for them … Continue reading

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Jalapeño Green Sauce

My Indian cooking teacher and friend Farida introduced us to this all-purpose spicy pepper sauce. You can use it as a dip, add it to curries, and spice up bean or vegetable dishes. Any dish that you want to perk … Continue reading

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Satsuma Plum Jelly 

Several years ago I posted a recipe for Santa Rosa Plum syrup and jelly made without pectin. This jelly is similar, but is made with satsuma plums and uses liquid pectin. It is a gorgeous and delicious jelly. You need … Continue reading

Posted in Fruit, Jams and Jellies, preserving | 4 Comments

Peach Plum Raspberry Freezer Jam

This past Christmas our friend Jack gave us a bottle of his homemade raspberry peach pineapple freezer jam as a gift. It was so delicious that I ate most of it in one sitting. He shared the recipe and I … Continue reading

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Freezing Sour Cherries

I am lucky to live in a cherry growing region. Every few years I restock my supply of sour cherries for making pies, cobblers, and jam. This isn’t so much a recipe as it is a method, but I thought … Continue reading

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Strawberry Rhubarb Jam

My husband came into the house this week with 20 lbs. of rhubarb from the yard. We’ve shared some with family and friends, baked a few desserts, and made some jam. This recipe for strawberry rhubarb jam is made without … Continue reading

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Soft and Creamy Homemade Ricotta Cheese

I posted a recipe for homemade ricotta cheese almost four years ago. Using just milk and buttermilk, it has a stiffer curd and works beautifully when well-drained for cannoli cream. When I want to make a more delicate, soft, and … Continue reading

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Cranberry Orange Relish

A friend gave me this recipe almost 25 years ago. I have experimented with it over the years adding other flavors, but my family prefers this simple version. It’s also good with a bit of drained, crushed pineapple added to … Continue reading

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