Can you believe we are almost half way through August? My Dad’s birthday is August 12 and my youngest sister’s birthday is September 1 and they coming up so quickly. Summer is almost over! I know this crazy weather here in Cleveland kept it a mild summer, but wow I think it also made summer go by very quickly too.
This just my opinion it went by a little too quick. I usually do so much more in the summer and I didnt do hardly anything. Like I only made 1 rummage sale, usually I do several. I also know part that issue is work, health care, we always short what can I say? But this summer I think this the worse with short handedness in 17 years of doing phlebotomy. I never had to work every weekend like this before, we been doing this since March. Relief is in sight! I was told starting September we should be down to working only 1 Saturday a month. Just in time for fall! Good because I love going to the orchards to pick apples, I missed out on cherry and strawberry picking because of work, so I am doing a happy dance with this news.
But summer still coming to end, and way too quickly. So this week Sunday Supper is all about saving summer. This when your gardens have come in and all the veggies and fruits you labored are ready for your your enjoyment. The season of canning now begins! That how you can save some those sweet crops you grown.
However, if your like me who lives in an apartment, not easy to have a garden, but I have done a patio container tomato plant. Actually, I think nothing better the a nice summer sandwich of tomato, mayo, and bread. A little salt on it maybe. Mmmm, that is a good summer sandwich. So why I do grow tomatoes on my balcony in the summer.
Anyway, you can save summer and that is what this week is all about, saving summer. When I think of canning, I think of jams. I never really canned before, but I been wanting to. I gone to the Farmer’s market, picked up some fresh fruit there, make some jams so I can give them away at Christmas in gift baskets. I got this very old church cook book had these recipes in it, one stood out. A pineapple mango rum jam, that screamed “PICK ME”
Yes, the farmer’s market had pineapples, I know this Cleveland, they do not grow pineapples here. I don’t question it, the “farmer” had them, so I bought some. Instead of rum, which I do not have. I decided to play it up with my favorite wine, moscato. I tell you what, the flavor is so good, on toast and ICE CREAM!
- 1 pineapple, about 3 cups (chopped)
- 1 mango, peeled and chopped
- 1 lemon, juice and zest of, grated
- 3 cups sugar
- 2½ cups moscato wine
- Mix together the chopped pineapple, mango the grated lemon peel, the lemon juice, and the wine and let set overnight.
- The next day put pot on a medium flame and bring to a mild boil. Add the sugar and bring back to a boil.
- Continue to boil for about an hour. Use a potato masher to break-up the larger pineapple and mango pieces.
- Ladle into jars, seal and water bath process for 10-mins. Invert the jars to cool for an hour, then upright them. Then ENJOY!
So are you ready for some other Saving Summer recipes? Well lets go check them out this week from the Sunday Supper lineup:
- Dry Fruit – No-Dehydrator-Needed from Take A Bite Out of Boca
- Freeze Cherries from Pies and Plots
- Freeze Herbs from Rhubarb and Honey
- Make Freezer Harvest Soup Kits from Cindy’s Recipes and Writings
- Make Pesto Cubes from The Not So Cheesy Kitchen
- Make and Freeze Rosemary Butter from Momma’s Meals
- Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It
- Oven Dry Cherries from The Redhead Baker
Sip sunny cocktails and smoothies
- Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips
- Green Tea and Chocolate Saketini from Ninja Baking
- Sangria from Confessions of a Culinary Diva
Scoop up special salsas and sauces
- Classic Freezer Tomato Sauce from Noshing With The Nolands
- Peach Salsa from The Texan New Yorker
- Pico de Gallo from Bobbi’s Kozy Kitchen
- Spicy Apple – Carrot Chutney from What Smells So Good?
- Spring Conserve from Hezzi-D’s Books and Cooks
Jump into jellies, jams and preserves
- Apricot Habanero Jam from Food Lust People Love
- Corn Cob Jelly from Daily Dish Recipes
- Hot Pepper Jelly from A Kitchen Hoor’s Adventures
- No Pectin Apricot Jam from Curious Cuisiniere
- Peach Preserves from Delaware Girl Eats
- Pineapple Mango Moscato Jam from Seduction in the Kitchen
- Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious
- Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking
- Spicy Ginger Tomato Jam with Coconut Sugar from Sue’s Nutrition Buzz
- Spicy Red Pepper Jam from The Wimpy Vegetarian
Pucker up for pickles
- Bread and Butter Pickles from That Skinny Chick Can Bake
- Pickled Beets and Onions from Kudos Kitchen by Renée
- Pickled Cherries from Jane’s Adventures in Dinner
- Pickled Green Tomatoes from Culinary Adventures with Camilla
- Refrigerator Pickled Jalapeños with Herbs from Magnolia Days
- Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen
- Refrigerator Pickles from Webicurean
- Sweet Pickled Cauliflower from Because I Like Chocolate
Slurp and spoon soup and a side dish
- Easy Garden Fresh Tomato Basil Soup from Neighborfood
- Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen
Dive into divine desserts
- Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
- Freeze ’em For Later Peach Berry Hand Pies from eating in instead
- Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
- Lemon and Blackberry Meringue Cakes from Happy Baking Days
- Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
- Vegan Strawberry Ice Cream from Killer Bunnies, Inc
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