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Ever wonder what to do with the endless supply of ripe summer produce? The season’s bounty can be preserved in a variety of jams, jellies, marmalades, relishes and chutney.  According to Wikipedia: Jelly is an American term for clear or translucent fruit spread made from sweetened fruit (or vegetable, ever try Pepper jelly?) juice and set using naturally occurring pectin. Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. In the US, the term "jam" refers to a product made of whole fruit cut into pieces or crushed then heated with water and sugar to activate its pectin before being put into containers. According to Wisegeek: Chutney is used as a sweet and sour condiment, usually made fresh, it can contain a wide variety of fruits, vegetables, and spices. The ingredients are mixed together and then simmered slowly. It can also be made with a many variations of spices, often giving it a hot and spicy flavor. Like jams and jellies, chutney can be chunky or smooth served with meats (spicy variety) and cheese and crackers (sweet). Relish is a condiment made with chopped fruits or vegetables and a sauce. A variety of fruits can be used such as apples, cranberries, and apricots. Pickled cucumbers are a common feature in vegetable relish, although other veggies may be used for more flavor and texture. Carrots, corn, onions, peppers, eggplant, and cauliflower can be paired to meat, poultry or seafood dishes.

All preserves can remind us of the fresh, local produce even in February! Either one you choose to make can elevate any dish to make more interesting.