Preserves, salsas for all seasons in cookbook

It's that time of year when I itch to make some preserves. There's nothing better than homemade preserves. All that's needed is a good recipe source and any fruit that's in season.

For an excellent collection of preserves, salsas, chutneys and candied peels turn to a new cookbook, "Preserving for all Seasons," by Annie Gardon (Firefly, $24.95).

The full-color photographs are irresistible. Everything you need to know to get started is in this charming book.

The author doesn't have to go to the market for her fruits and vegetables: She grows them on her farm in Quebec where she lives.

The rest of us will do just fine with what we find in the produce section of our favorite supermarket.

Try the raspberry-mango jam for a lovely treat.

Raspberry and Mango Jam3 mangos, about 2 lbs.

1 1/2 c. raspberries

1 c. sugar1. Peel mangos, remove pits and puree flesh in blender or food processor.

2. Combine mango pulp, raspberries and sugar in heavy saucepan. Bring slowly to a boil, while stirring. Reduce heat and cook until thick, about 15 minutes.

3. Ladle into jars, seal and keep in the refrigerator up to 4 months. Or freeze. Makes about 2 1/3 cups.

Variation:When I have raspberries galore, I remove the tiny seeds by pressing the crushed raspberries through a fine sieve and reduce the cooking time to make a smooth and creamy compote.

(Mangos are available all year, but can be found at bargain prices in early summer. I got the idea of this jam by making a fruit salad. The marriage of raspberries and mango was so perfect, it was meant to be preserved.)

Almond-Peach Jam6 peaches, in chunks, about 4 c.

1 c. sugar

1 Tbs almond extract1. Put all ingredients in heavy saucepan. Bring slowly to a boil, while stirring. Reduce heat and simmer until thick, about 10 minutes.

2. Ladle into jars and seal. Keeps 3 months in the refrigerator. Makes 3 cups.

(Greek mythology relates the story of Phyllis who was made so unhappy by the desertion of her husband, Demophon, that she died of grief. Touched by her tragic demise, the gods changed her into an almond tree. When Demophon returned and was shown the leafless and forlorn tree, he embraced it and it burst into bloom. And thus the almond tree became the emblem of true love.)

Herbed Yogurt Cheese4 c. plain yogurt

2 Tbs pizza herb mix (recipe below)

1 tsp salt1. To make yogurt cheese, place yogurt into jelly bag or sieve lined with cheesecloth. Drain overnight in the refrigerator.

2. Combine cheese with herb mix and salt. Serve as an appetizer or a spread. Makes 3 cups.

(This cheese is light -- especially if you use lowfat yogurt -- and easy to digest. To get the right consistency, use only natural yogurt made without gelatin or other thickeners.)

Pizza Herb Mix

1/3 c. rosemary

1/3 c. basil

2 Tbs summer savory

2 Tbs marjoramGrind or crush herbs, mix well and store in sealed glass jar. Makes 1/2 cup.

(Use dried herbs to make this mix and keep it close at hand. You'll want to use it on everything, not only on pizza.)

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