I’ve been practicing my canning skills. Here’s a few things I’ve made so far:
My first attempt…with lemons and lavender from my garden.
Lemon Lavender Marmalade
My second attempt:
Strawberry Balsamic Coulis
And this weekend, with fruit from my garden:
Spiced Nectarine Butter
What have I been doing since I’ve been away? Well, for starters, I tried my hand at canning. My first attempt (notice I said “first”. I have plans.) was lemon lavender marmalade made with lemons from my front garden. I devoured a lovely lemon marmalade at Susan Feniger’s restaurant the other day – used as a bed for a top sheet of sour cream and a duvet of Ukrainian dumplings. Delightful! It had pucker-worthy tartness (too much for toast alone) and a clean brightness.
My version needs tweaking – a thinner slice on the rinds, a bit less sugar and more lavender. I think I might try canning chutney this weekend.
Lemon Lavender Marmalade