Spicy Plum Chutney

Slather on a pork chop near you.

Make Your Own Preserves

How to hold on to summer’s best produce: canning.

Eat Well and Save

Tips for spending less on good food.

The Year in Food 2006

From bad spinach to exploding lattes: The tastiest moments of 2006.

Spice up prunes for an exotic relish.

This roasted duck dish was served at the Obama inaugural luncheon.

A luscious mixture of red wine with dried and fresh fruit

Yep – I made the mistake of sampling this one day when the company was presenting at my local Whole Foods, and now I’m addicted to the Spicy Plum chutney. It’s just fabulous. I use it to make Curried Chicken...

I just did a big batch of plum jam. I’m planning on canning a spiced pear jam, apple butter, hot pepper jam and cranberry conserves. I also saw a mention in this month’s “Victoria” magazine about canning...

My Chipotle Cranberry Chutney

This is my second year canning, and I’ve had so much fun with it! Last year I canned probably about 20 pounds total of plum tomatoes, and this year I’m going to do more, because they were so useful and fun and easy to...

Loquat

loquat

Peach And Nectarine

peach and nectarine

My grandma always made plum jam in the summer. If you’re willing to put forth the canning effort, I’m sure you could find an easy recipe online.

to compare it to in her book. Jan Berry in her book “The Art of Preserving” has a string of plum recipes, including chutneys, spiced plums, and plum sauce. But the only jam recipe is a plum and apple jam that uses 2...