Peaches and Saffron

I love canning. The whole process is meditative for me. Purchasing ingredients, preparing the produce, cooking, and water bath canning, each step is rewarding in itself. I also like that there is always an element of uncertainty. You never really know whether things will work out as you’d like (or as they should).

When I was offered a chance to test some recipes for Bonnie Benwick for the Washington Post Food Section, I was delighted. What was even more amazing was that each recipe involved a unique combination of flavors: a peach jam flavored with saffron, a pear chocolate jam lightly scented with cinnamon, a Thai inspired nectarine jam with Makrut lime leaves and piquant ginger, and pickled cauliflower with tart pomegranate molasses.

If you have never tried making preserves, it really is very easy. So whether you are a canning novice, or seasoned canning pro, these recipes are worth a try. You won’t find any of these flavor combinations at your grocery store.

Here is a link to Bonnie’s article, in today’s Washington Post: Lids, rings, and pings, now more than ever.

Do not hesitate to make these recipes, they are delicious and easy to make. No element of uncertainty here.

Peach Saffron Jam from The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves and Aigre-doux, by Paul Virant with Kate Leahy. (Ten Speed Press, 2012).

Pear and Chocolate Jam from Homemade Preserves and Jams: Over 90 Recipes for Luscious Jams, Tangy Marmalades, Crunchy Chutneys and More by Mary Tregellas. (St. Martin’s Press, 2012).

Thai Me Up Jam from Jam On: The Craft of Canning Fruit, by Laena McCarthy. (Viking Studio, 2012).

Pickled Cauliflower With Pomegranate Molasses from The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys and More, by Andrea Chesman. (Storey, 2012).