Summer Fruit Preserves

There are two preserves that keep me coming back for more.  #1 - Strawberry & Rhubarb by Tastefully Simple and #2 a Pear & Cinnamon that I got in a little boutique in Healdsburg, CA.  However, these two cost between - per jar so I'm gonna have to use Becca's recipe and try to make my own.

deep green dutch oven!
I'm also digging your oven- does it give you any trouble?  Mine is much older and it's an unwieldy beast.

I love hot pepper jelly with a good 'stinky' cheese; another favorite combo is manchego with fig preserves. would the peppers release enough pectin without adding in the piece of lemon peel?

I have a friend who loves figs- any suggestions for fun fig combinations? Thanks, and keep cooking because I love the show!!

I just want to say you inspire me to cook!  My parents are both chefs and growing up they always made (and still do) everything seem so much harder than it is, when I watch your videos I think "I can do that!"  so thanks and keep doing what you do.

I recently made Strawberry Jam/preserves (they were a little too liquidy to be jam) and put vanilla in there. It's wonderful! I bet balsamic could taste good as well.  Thanks for the tip about pectin in the lemon peel which i assume you pick out afterwards. Apple cores and peels have a lot of natural pectin in them, enough to make jelly (http://simplyrecipes.com/recipes/jalapeno_pepper_jelly/)   I am planning on trying to can tomato sauce later in the summer when my the tomatoes from my garden come in

The rhubarb-apple preserves looked good, not too sweet. The strawberry one looks lovely. You've simplified what would normally be an ordeal. Thanks!

What could you do with peaches. Besides them being by themselves?

I made an ameretto cherry preserve by adding a little ameretto to the cherries same way you did the starwberries. Delicious and great with cheesecake!

WHOA awesome!

hey, how much different is this recipe form makeing jam? I don't think there would be to much.

can you guys make a cake turn tabke, that would be awesome

This is also a good idea for making gifts.

Nothing says summer like a batch of home made fruit preserves. Now you have a job with the kumquat hoardes when you come home!!! mahm

Never heard of a liquid sterilizer!  We always boil.  The sudsy foam kinda bugged me, though, I'd be worried about residue or it leaving a soapy taste to the food.

My mother used to make watermelon rind pickles, which sound weird but are AMAZING and I might attempt those myself this year.  My S.O.'s mother cans pasta sauce using tomatoes and basil from her garden, it is seriously the best red sauce I think I've ever eaten!