Sadly, the end of summer is near, so it is time to make some last-ditch preserving efforts of summer produce to enjoy all winter long. Try one of these creative options during your next preserving session:
Blueberry, lemon & chile jam. If you only make one late-summer jam, consider this blueberry jam. It has a little heat and tanginess, thanks to the chiles and lemon, to add a little variety to your sweet preserves stash.
Fruit-infused vinegars. The beauty of fruit infusions is that they require almost no active preparation time; just smash up the fruit with some vinegar, boil it for a minute or two, and pour it into jars. You will have to wait five days to strain and use your tasty new vinegars, but that’s not too much of a sacrifice when you consider the reward.
Peach salsa. There is only so much jam you can eat in a single year. So rather than letting your canning goals leave you with a plethora of jam and not much else, mix things up a bit and make some peach salsa. It works well with chicken, pork, fish or just tortilla chips, and you’ll be glad for the tangy, savory preserve this winter when you feel like you can’t possibly eat another bite of jam.