Savory Jams, Fruit-based Ketchups, and a Podcast

I’ve been on vacation for the last few days and it has been ridiculously nice. We’ve slept late, wandered around small towns, and even discovered a store devoted to homemade jams and pickles. Still, I didn’t want to leave this space unloved for too long and so am dropping in to tell you about a few of my recipes that have recently appeared elsewhere and a podcast on which I recently appeared.

The first is a story I did for Table Matters about savory jams. It contains a spicy yellow tomato jam, a sweet onion and roasted red pepper butter (this one isn’t safe for canning), and an apricot chutney with shallots and sage (this could also be made with peaches if apricots are done where you are). They are all the kinds of things that are great for serving with cheeses, slathering on homemade pizza dough, and spreading into sandwiches.

The second is a piece on fruit ketchups for Saveur’s website that’s been many months in the making. I wrote a short piece on the history of ketchup (did you know that the earliest ketchups were made with mushrooms and fermented oysters?) and then developed an array of homemade ketchup recipes. The four that made the final cut were blueberry chipotle, tomatillo and roasted green chile, sweet cherry, and beet. I love them all, but am particularly obsessed with the tomatillo version. I need to make a second batch before their season is over.

The last thing is that I was recently a guest on a podcast called The New Disruptors. I had such a good time chatting with host Glenn Fleishman and I’m delighted by how well the whole thing turned out.

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