putting up

i've been wanting to preserve things for a while now- ever since that fateful day in seattle when we made some spicy carrot quick pickles (the kind that live in the fridge for a few weeks or, um, days, as you eat them all ravenously)- but a new blog discovery (thanks to liz) put me over the edge. here is the recipe sarah and i mostly followed from food in jars.

all we did different was use organic local nectarines instead of peaches and replace the cinnamon and what have you with vanilla and bulliet bourbon.

we yielded almost 6 pints of jam from 3 or so pounds of fruit. sarah took 3 small jars i kept these 5 to put downstairs with the garlic in an attempt to not eat it till at least the early fall and we each ended up with a bit to munch on right now. (don't worry, that black thing in the larger jar is vanilla bean)

hopefully there will be follow up sessions for pickles of some sort, maybe some berry jam and maybe some tomatoes. for now i'm just going to have some freaking awesome toast.