Preserved: Fruit

Fruit is by its nature ephemeral, making preserving it something of a necessity. Most often this leads to jams and jellies, but what about the less expected outcomes of fruit preserving, ones that create a dynamic interplay of sweet and spicy, or sweet or bright? Preserved: Fruit offers a new template for fruit preserving with recipes for the Mexican chile sauce, Chamoy, to drape over ripe mangoes; pickled green strawberries adding a pop of bright acidity to cheese plates; and a pomegranate molasses to drizzle over grilled meats. For those inclined towards uncomplicated sweetness, there is the classic brandy soaked Tutti Fruitti to spoon over ice cream (or bake into a cake), and the delicately fragranced cherry and rose petal jam.

Did you know that so many flowers in your backyard are edible? Flowers have super health benefits too! The dandelion is one of many; it fights inflammation, inhibits cancer cell growth, and boosts the immune system while aiding healthy skin. So if you have been thinking about learning how to make your own jams and jellies, you should try dandelion jelly! Now is the perfect chance to try something new!