This recipe is a twofer, as both the Sangria brine and the marinated plums are delicious on their own. Enjoy these tangy plums baked into a simple cobbler or an elegant clafoutis. Enjoy the Sangria, well, in a glass. 😉 These little jars make lovely gifts. Let’s get started!
Note: If you don’t want to bother with canning, no worries. Stop after Step 3 and simply refrigerate your Sangria Plums. As long as you keep the plums refrigerated and completely covered with the sangria mixture, this recipe should stay fresh for at least two weeks. Continue reading
Yellow summer squash have taken over my garden – what a delightful problem! Alas, yellow summer squash doesn’t seem to freeze as well as zucchini. We need to enjoy these sunny little veggies fresh, or cook them into something delightful before freezing. This recipe for Summer Squash Fritters accomplishes both – you can enjoy these as 
Ivan, a Crowded Earth Kitchen apprentice, is excited to share this recipe with you today. His low-sugar mango jam recipe is simple to prepare and so delicious you’ll wonder why you haven’t been making mango jam for years. Let’s get started!
In my Midwest US community, pineapple is selling for $1.29 this week at Aldi. I have a sister-in-law who lives in Hawaii (I’m not irrationally jealous, really. Mostly.). Do you know what she told me pineapple is selling for in Hawaii – you know, where pineapple is grown?
Whether you favor hot dogs, bratwurst, or a classic American cheeseburger on the backyard grill, this Hot Pepper Relish is the perfect accompaniment. It has just enough ZING! to catch your attention, and is chock full of garden fresh flavor. To save time, you could prepare half the recipe below and simply store it in the refrigerator instead of canning. I’ve included canning directions as well, because Hot Pepper Relish makes a lovely and simple gift!
Ingredients (Makes 8 half-pint jars)