So, let's see...(from right to left) I made Plum/Orange/Cardamom Preserves, Onion Jam with Thyme and Maple Syrup, Cherry/Port Preserves, Brandied Apricot Preserves with Lemon, Honeyed Apricot Jam with Jalapeños, Spicy Dill Relish and Farm Stand Tomato Sauce. Not bad for a week's work, eh? :)
It's always amazing to me how you start with six pounds of candy sweet onions (which looks like an enormous amount!) and with a little butter, extra virgin olive oil and a little time (about an hour)...
...you end up with a gorgeous pile of caramelized goodness. And to this I added about 1/2 cup maple syrup, a couple of tablespoons of fresh thyme, a tablespoon of excellent balsamic vinegar, put in 1/2 pint jars, and processed in a water bath for 10 minutes and voila, you have onion jam with thyme and maple syrup. So easy and SO yummy! It's a great base for so many dishes throughout the year.
And next came the tomatoes (and they are just beginning to come in). I made this Farm Stand Tomato Sauce (in my crockpot no less!) with onions, tomato paste, bay leaves, red wine, tapioca as a thickener and cooked it for 8-9 hours. It turned out SO good and it made seven pints...way more than I expected the recipe to yield. And it is delicious! I think I've found my go-to tomato sauce recipe for this season.
So as you can see, I had a very productive week in my Michigan kitchen. And I look forward to many more weeks like this as the season marches on.
I've said it before and I'll say it again...I love Michigan and I am so very happy when I am here.