Once again, I couldn’t resist making my annual batch of homemade fruit preserves!
California is truly a paradise for fruit, and while I wait for my own fruit trees to grow and become productive, I have access to a wonderful selection of organic fruit not far from home. At the Half Moon Bay market, held every Saturday morning in June, I found some stunning strawberries—my first jam of the summer season.
Strawberry jam in winter brings freshness and flavor to desserts and cakes, and when added to yogurt at breakfast, it brings back the sweet tastes of childhood.
A couple of weeks ago, at the Menlo Park market, I stumbled upon some beautiful, fragrant yellow peaches. Peach jam is probably my favorite, especially for Sunday tarts.
Another way I love to enjoy my jams is by pairing them with cheeses. That’s why I also made a batch of red onion and balsamic vinegar marmalade. It’s perfect for aperitifs, especially when paired with a variety of Italian cheeses. Many of you have already had the chance to taste it!
Next up will be plums in August and figs in September—both versatile for sweet and savory dishes alike.
Making preserves always brings me back to my mother’s kitchen. In the summer, we would gather different types of fruit, and every week, a new batch of jam would be made.
By the end of the season, the cellar pantry would be filled with colorful jars, each preserving the essence of summer.
Preserving the flavors of summer fruit to enjoy in winter is a tradition that reminds us, once again, of the importance of respecting the seasonality of ingredients.
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