So you planted some tomatoes but you just can't wait for them to ripen. Here is a recipe to help you enjoy some garden fresh tomato flavor while you wait for the red.  This recipe is also perfect in the fall when you know that first frost is coming but you still have green tomatoes on the vine. It will add some variety to your green tomato menu along side of your bread and butter green cherry tomato pickles and your fried green tomatoes. Green Tomato Marmalade Yield: 6-7 half pint jars 2 oranges 1 lemon 1 cup water 4 pounds (about 9 cups) green tomatoes, cut into small pieces 5 cups sugar 1/4 cup minced crystallized ginger Instructions  Remove the top layer of rind from the oranges and lemon with a vegetable peeler, being careful not to remove any of the bitter, white pith. Sliver the rind and set it aside while you segment the oranges and lemons.   Boil the slivered rind in 1 cup water for 5 minutes in a small saucepan. Drain and rinse. Core the green tomat

Well from May to August is cherry season and seems a great reason to share this exciting recipe for honey cherry chutney! It is easy to make and will add some cherry zing to your table. If you have the jelly blues, chutney is great way to use fresh fruit and keep it interesting. It is like a spicy, savory cross between tart relish and sweet jam that you can use as a condiment at any meal not just breakfast. Cherry chutney goes well with pork, turkey and chicken and little half pint jars make great gifts! So here is how to make it... Spiced Honey Cherry Chutney yield 4-5 pints or 9-10 half pints Ingredients 4 lbs cherries pitted and halved 1 1/2- C onion chopped 1 to 1 1/2- C honey to taste 1 3/4- C apple cider vinegar 1 C raisins chopped 3 large cloves garlic minced 1 lemon or lime zested and juiced 2 T freshly grated ginger or 1 T dry ginger 1 T dry mustard 2 t to 1 T salt start with the 2 tsp. and taste test at end of cooking 1/2 to 2 tsp red pepper flakes t

It has been some time since I thought about peaches but summer is here and fresh peaches are right around the corner!  Whether you grow your own or buy them from a pick your own orchard or even from a farmers market, making peach preserves is a great way to store up some summer flavor to bright a long cold winter day! Today I am sharing a less well known type of peach preserves. You have heard of apple butter, but did you know you can make peach butter?  Yes! you can! (pun intended).  And here is a great old fashioned recipe for you to try! For this recipe, you will want to decide how many pints you can make with the amount of peaches you have ahead of time.  You will need roughly one pound of fruit for each pint you want to make. Ingredients: One pound fresh peaches per pint  sweetener to taste, either sugar or honey optional:  add a teaspoon of cinnamon for each pound of fruit Directions: Remove the pits from your peaches and cut them into quarters. In your food process