Comments on: Recipe: Summer Solstice Preserves

By: Pickling and Preserving: Refrigerator Bread and Butter Pickles and Pickled Peppers and Lifestyle Choices « The Left Over Queen

Thu, 21 Jan 2010 21:37:29 +0000

[...] Politically Correct Nutrition and the Diet Dictocrats. I also started adventures in preserving by making some jam earlier this year, during the height of blueberry season. But with summer coming to an end, I really wanted to make [...]

By: The Left Over Queen » Blog Archive » Summer Solstice Dinner

The Left Over Queen » Blog Archive » Summer Solstice Dinner — Mon, 29 Jun 2009 14:54:41 +0000

[...] I told you all about the Summer Solstice Preserves and the Gluten Free Lemon Cake that I made with the preserves, to celebrate the solstice, but what [...]

By: jeremy hanlon

jeremy hanlon — Thu, 25 Jun 2009 19:12:25 +0000

vanilla vodka?!? That is an awesome idea – I have preserves on my summer to-do list so I am going to use that as the “secret ingredient” this time. thanks!!
Jeremy

By: Midnight Sun Mamma

Midnight Sun Mamma — Thu, 25 Jun 2009 13:59:34 +0000

Living in Alaska affords us the opportunity to preserve and enjoy our subsistence fruits throughout the year. There is nothing better than opening a jar of homemade wild blueberry or raspberry jam, or fireweed or high-bush cranberry jelly and spreading over the top of sourdough pancakes in the dead of winter. It feels like a burst of summer sunshine on your tongue and actually helps get us through the long and bitter cold dark months. Because of limited freezer space (I only have 2) I also can some of our smoked salmon-Also YUMMO!!!

By: Ivy

Ivy — Wed, 24 Jun 2009 18:57:42 +0000

If I had some blueberries I would definitely try this. I love making preserves.

By: Arlene (MOM)

Arlene (MOM) — Wed, 24 Jun 2009 17:11:22 +0000

I can attest that the blueberry preserves were “yummo” and so was that cake!! I can hardly believe you made it without flour. It used to be that back in the day I could teach you a few things, now you are teaching me. Good job, Jenn.

By: The Left Over Queen » Blog Archive » Recipe: Gluten Free Lemon, Almond and Polenta Cake with Summer Solstice Preserves

Wed, 24 Jun 2009 14:15:07 +0000

[...] the solstice I halved the bread loaf lengthwise and filled it with the delicious Summer Solstice Preserves and topped it with whipped cream! It was a delicious cake – VERY buttery and dense, but also so [...]

By: Deborah

Deborah — Wed, 24 Jun 2009 00:55:37 +0000

This looks wonderful! I’ve already made enough jam this year to last us for 5 years, but now I want to make this one! I guess I’ll be giving lots of jam as gifts!

By: lisaiscooking

lisaiscooking — Tue, 23 Jun 2009 20:07:00 +0000

That sounds fantastic! I’ve never made proper preserves or done any canning, but one of these days.

By: Jen of a2eatwrite

Jen of a2eatwrite — Tue, 23 Jun 2009 19:57:44 +0000

I’m such a preserving fraidy-cat. Once temperature and too much care with food comes in, I freak out. I love the idea of “kitchen dates” – I do this with different skills/cuisines – I want to learn to make some good Chinese dishes this summer and new cakes (cakes are new to me, actually) and pizza on the grill. Not very ambitious, but good goals for a summer following an insane year.

By: Bellini Valli

Bellini Valli — Tue, 23 Jun 2009 09:25:57 +0000

This would be ther perfect time to do some canning while we are having a cooler spell. It may just seem cool after all the summmer heat but I would love this blueberry preserve since they are my favourite!!.

By: girlichef

girlichef — Tue, 23 Jun 2009 01:14:46 +0000

They sound delicious…I need to take some time to make preserves this year…I’ve been lazy and freezing everything :/