I’m slightly obsessed with Marissa McClellan’s Food in Jars book, Food in Jars blog and her “In a pickle” column on Serious Eats. I’m so into it, in fact, that after her sister finished her set the other night at the Crepe Place, I gushed to her about how awesome it is.There’s something so fun about home canning and ever since my first bout a few years ago, I’ve been pretty hooked.All of the wonderful produce around here makes me feel so inspired to create lovely preserved items. I’ve been on a total kick lately.
Two weeks ago my friend Megan and I harvested cherry plums from her tree and made a big batch of plum jam. Cherry plums are basically just a small variety of plum that looks like, well, you guessed it.
Last week I made the dill pickles and lemony pickled cauliflower from the FiJ book.
I also finished making the limoncello I’d started recently using this simple recipe from Imbibe magazine.
I’m currently allowing strawberries that we picked in Davenport macerate in sugar so I can turn those babies into jam tonight.
Update: I also made Meyer lemon curd and strawberry ice cream. I was a busy beaver.
