I made some sweet pickled preserves this week – a mix of cherries from Nao’s tree and rhubarb from my garden. I got the recipe from the River Cottage Preserves Handbook, one of my favourite preserves books EVER. They tend towards small batch and interesting recipes. I only got two jars out of it, but that’s one for Thanksgiving and one for Christmas, enough for me! Supposedly it’s best with poultry.
I have an abundance of mint so I’m also going to make a mint syrup, and probably a lavender syrup as well. I have a ton now, because I put a note through a neighbour’s door asking them if they were going to harvest. If not, I’d do it and bring them some jam in return. They called right back and now I have a big basket of lovely lavender! I left a lot for the bees as they were very busy around the plants, and just in case the neighbour changed their mind.
Today through Friday is the blueberry festival out at UBC, with tons of events and the like, but most of all – affordable flats of local blueberries. I will buy a couple of flats to eat, freeze and preserve. I’m going to make a blueberry-lavender jam, as suggested by Nao, as well as some preserved blueberries with bay and possibly some blueberry syrup for the kids’ waffles. We don’t have much freezer space, so preserving is best for us.
I also hope to can some peaches this year, but need a good source for the fruit. Anyone here in Vancouver know where I should go? I have the August long weekend coming up that I could do a road trip if need be…