There is something about the sudden shift towards fall -- the slight nip in the air, the rustle of drying leaves overhead, drained somewhat of their bright green color -- that makes me feel a little frantic to preserve what's left of summer. Summer's bounty, that is.
So I recently got with the times and started making all manners of jam. Thus far I have made shiro plum-vanilla, apricot-brown sugar and cherry tomato-cinnamon. I finally acquired a fantastic book on jam that everyone raves about, Mes Confitures by Christine Ferber, who lives in Alsace and is pretty much the world's authority on jam, and who has proved quite the inspiration. There are so many recipes in the book that I am eager to try. I had better get with it, too, because locally grown fruit (with the obvious exception of apples and pears) is quickly beginning to vanish from my local co-op. Blackberries and blue, which were for a moment so plentiful, are nowhere to be seen. One recipe that I am particularly keen to try is apple-celery-mountain honey, which sounds intriguingly alpine.
Blue Apron Fine Foods in Park Slope has started carrying my cherry tomato jam. I'll be conducting a tasting there on October 4th -- do come by!