Category Archives: condiment

pear jam with fresh sage & honey

oh my, i almost missed my own can jam selection month! it seems that fall is almost everyone’s favorite time of year by the response to the november selection of fall only type fruits like apple, pear, and quinces. it’s mine, too. this is a lovely, delicate and floral preserve that i hope you enjoy. equally nice with a nice triple cream brie, walnuts, and crusty french bread or your morning toast.

pear jam with fresh sage & honey (makes 10-11 eight ounce jars)

7 lbs ripe bartlett pears

juice of 2 lemons

4 c sugar (i use organic cane sugar)

3-4 tbsp local honey

2 -3 tsp aged white balsamic vinegar

1 small bunch fresh sage

peel and core pears. chop into small dice and place in large bowl with lemon juice, turning and covering pears with juice as you cut. add sugar and mix. cover and place in fridge overnight. place in large pot and simmer for about 20-25 until pears are almost translucent. puree with an immersion blender until a small amount of pear pieces remain. simmer for about 15 minutes until thickened. remove from heat. add honey, vinegar, and sage. taste after 2 minutes to test sage infusion – and every minute thereafter until desired level of flavor is reached. be careful, it can get strong quickly.

process for 10 minutes in a water bath.

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texas peach pickles

at last glimpse, our heroine had just started a preserves company called ‘confituras‘ and she was about to embark on a long, arduous journey that would take her to parts unknown. well, my friends, i am here to tell you about the great beginnings my journey has enjoyed. firstly, my time at the farmer’s market has exceeded expectations so much so that i am pinching myself weekly. it has been a near sell-out every week. and, beginning in a few weeks, i will start at the triangle farmer’s market on wednesday afternoons. secondly, the food community here in austin has been supportive in ways that i would have never imagined, both in coming to buy my confituras at the market and encouraging other like-minded folks to do the same, and in the press i have received thus far: first this lovely blog, then this one, then this other one. then edible austin got a piece of me, then our local newspaper. holy smokes, people! you sure know how to make a girl blush! and lastly-my friends and family, many of whom have been long-standing guinea pigs testers and tasters, volunteers, web designers, label makers, sous chefs and the best cheerleaders a girl could have.

and now on to more interesting things. i first saw this recipe for pickled peaches in the texas monthly in october of last year. ‘texas, our texas’ peaches may be small, but flavor trumps size and fredericksburg offers some good ‘uns. i have waiting patiently for almost a full year to make it. and although i have to admit that i have sneaked some from  the jar, the hardest part is happening now: i am awaiting the marriage of flavors that occurs in a jar full of fruit, vinegar, sugar, ginger, allspice, cloves, and cinnamon. and i will wait until thanksgiving. this is southern tradition, folks. the preserving happens at the peak of peach season. the enjoyment happens at a special place at the most special time of the year~the holiday table. it is also tradition to stud the peaches and preserve them whole but i decided on doing it my own way-a more conservative half peach swimming amidst it’s warm holiday spice soak.

texas peach pickles (makes 6-7 pints)

8-10 pounds small texas peaches, peeled, pitted, and halved

lemon juice or crushed vitamin c tablets for aciduation (to prevent browning)

1 quart distilled white vinegar

5 cups organic cane sugar

1 small knob ginger, peeled and left whole

whole cloves-5 for each jar plus a tbsp for the syrup

whole allspice-5 for each jar plus 1 tbsp for the syrup

cinnamon sticks-1 for each jar plus 4-5 for the syrup

place vinegar, sugar and spices in a large stock pot. heat until simmering to dissolve sugar. add peach halves, bring back to a boil, reduce heat and simmer for 3-5 minutes. turn off heat, cover and allow to stand overnight where the peaches will plump up and say howdy. sterilize jars and prepare canner and lids while you heat this mixture back up to the boiling point. add 5 or so whole cloves and whole allspice and hot peaches to hot jars. add 1 cinnamon stick to each jar and top with syrup and adjust for 1/2 ” headspace, removing any air bubbles as you go. process for 20 minutes in a hot water bath. wait until thanksgiving or christmas dinner to enjoy them!

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heirloom tomato jam

well, hello there. some of you playing along at home may be wondering “where did she go?”, “is she like other bloggers who simply got bored of her her own blog, got too busy, or just doesn’t give a hoot anymore?”. the short answer is no, the long answer, and since you’re still reading i’ll go ahead and assume you want the long answer, is that my blog has taken me to places unknown in my wildest dreams. you may have noticed many of the latest posts have been geared towards preserving and canning, for which i have discovered an unbridled love. each small batch of preserves i make is like a tiny art project, changing with the seasons.

soon we shall see if it loves me back. i am launching my new preserving business on september 1st, called confituras. which is spanish for confiture. which is french for delicious. i will make very small batch, locally sourced jams, marmalade, jellies, and pickles from the abundant local fruits, vegetables, and herbs found mostly here in central texas. my offerings will change with the seasons, as today i have pickled peaches and blueberries, lavender peach butter, prickly pear cactus jelly with fresh lime and the lovely heirloom jam you see below. tomorrow, i may have a completely different selection. if you’re in the austin area, i will begin selling my products at Barton Creek Farmer’s Market to start in a few weeks and, with any luck, become aligned with some CSA deliveries, local farm stands, small stores and coffee shops. my website is being built as we speak (www.confituras.net) but you can shoot me an email if you are interested in any of my confituras at: info @ confituras dot com


we served this tomato jam with a nutty, well-aged white farmhouse cheddar and almost died it was so good. a friend made a BLT with it. i think it would be fabulous on cornbread, or eggs, or roasted potatoes. you should definitely make this, but if you don’t have time, i can make some for you.

heirloom tomato jam (makes half pints)

adapted from white on rice

you can make this with heirloom or homegrown tomatoes, but try to avoid commercially-grown tomatoes due to their lack of flavor. you’re preserving something seasonal for a reason, after all, and who wants to preserve a mealy, insipid love apple? we have made this several times this summer with various types of tomatoes. each batch was slightly different in color and flavor, but always perfect in it’s variation.

2 pounds heirloom or homegrown tomatoes

1 cup light brown sugar

2 tbsp fresh thyme leaves (or whatever herbs you like)

8 whole cloves

2 sticks good quality cinnamon

4 tsp aged balsamic vinegar

3 tbsp bottled lemon or lime juice*

place spices in a small piece of cheesecloth or tea ball infuser with all other ingredients in over a medium simmer, stirring frequently, for about 30-45 minutes until thick and jam-like (remember it will thicken a bit more as it cools so don’t overdo it). ladle into sterilized jars and process for 15 minutes in a water bath.

* although i usually shy away from bottled citrus juices, in this case the stable acidic amounts are a must due to the tomato’s unpredictable and borderline acidity. i found a good quality organic lemon and lime juice under the brand of santa cruz in my market.

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Filed under appetizer, breakfast, condiment