Perfect Persimmon Pudding

What ho! Is that a chocolate torte? Why, no! It’s a persimmon pudding, a rare and exquisite dessert rarely seen outside of West Virginia, Kentucky, Southern Indiana, and Southern Illinois. Native persimmons don’t travel well, so you’re unlikely to encounter a persimmon pudding far from where the fruit grows.

OK: Exquisite might be a bit much. […]

Sour Cherry Heaven

Sour cherries are one of those ephemeral gifts of nature: if everything goes right, and it’s not too hot, or too cold, and it rains just enough, but not too much, and it doesn’t hail, cherry growers (and eaters) are rewarded with about two weeks of sweet-tart perfection. Because they are so precious, I had […]

Strawberry Rhubarb Pie

I have no idea why, but I’ve been on a total pie kick this summer. This is the second strawberry rhubarb pie I’ve made, plus a cherry pie for a picnic. Perhaps I’ll look back fondly on the summer of 2010 as the summer of pie?

I usually use Joy of Cooking as a reference for […]

FRUIT: And so it begins.

Here in Philadelphia, summer seems to have come early. Most of my favorite New Jersey U-picks (which they insist on calling “Pick Your Own”) have opened, and the deluge of fruit has begun. Last weekend’s haul included 15 pounds of strawberries and about 20 pounds of sweet cherries. Sour cherries should be ready in a […]

Dried Papaya

I like papayas. They remind me of the Dominican Republic, where I spent a week two years ago sitting on the beach, drinking rum cocktails, and watching people kite surf. (No kite surfing for me, thanks. I like my neck.) Here in West Philly, where we’re blessed with a large immigrant population, you can find […]

Strawberry Lemon Marmalade

Herewith begins my contribution to the Tigress Can Jam! If you’ve missed it, the canjam is a yearlong canning challenge. Each month, canjammers will be asked to create a water-bath friendly recipe based on a seasonal ingredient. Tigress started us off gently, with citrus. I assumed—rightly as it turns out!—that this would turn into a […]

Applesauce vs. Applesauce

Last year, you may recall, I made a lot of applesauce. When I had time, I canned it; when I was lazy, I just stuck it in the freezer. Nine months later, we’ve been eating lots of each. The results?

No contest.

The canned applesacue is sooooo much better than the frozen. It has excellent texture, a […]

Brandied Pears

Like regular canned pears, only drunk.

Brandied Pears

5 pounds ripe, yet firm, pears
Sugar syrup, at your preferred level of sweetness (I like 1 sugar: 2 water)
Several cups brandy

1) Put on a pot for a boiling water bath and sterilize your jars. I used 2 quarts and 2 pints. Life will be easier if you use wide-mouth […]

Peach Sorbet

A spectacularly easy peach sorbet, made from homemade canned peaches. Note that this will only work if you canned your peaches in syrup—if you canned them in water, you’ll need to add at least a cup of sugar.

Peach Sorbet from Homemade Canned Peaches

2 pints or 1 quart canned peaches in syrup
1 T rum, brandy, or […]

Pickled Plums

It never would have occurred to me to pickle plums, but my friend Christina convinced me that pickled fruit was both delicious and indispensable. Hence, pickled plums. I made a couple of jars about a month ago and have been waiting until now so that I could taste them before sharing the recipe with all […]

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