Rum Raisin Ice Cream

Raisins are soaked in dark rum for up to 2 days and are churned into a base that seems fairly bland, with faint accents of brown sugar and cinnamon. After setting up for a full 24 hours, though, the rum flavor leaches into the ice cream itself and the bite of pure rum in the raisins mellows out considerably.

Rum-Raisin Chess Pie

Chess pie, a classic Southern dessert, gets tipsy with rum-poached raisins.

Caramel Apple Cider Jelly

Because apple cider is unfiltered, this jelly looks a bit cloudy in the jar—much like a glass of apple cider. The intense, tangy apple flavor is complemented by a luxurious, molasses note from the brown sugar. I used cinnamon sticks, cloves, and lemon zest, but any toasty, fall-friendly spices would be delicious. Experiment with whole allspice berries, star anise, cardamom pods, or slices of fresh ginger.

Apple Rhubarb Conserve with Almonds and Apricots

I love the combination of apples and almonds, but any nuts will do in this recipe. Try pecans, walnuts, or hazelnuts. Similarly, you can swap the apricots for the dried fruit of your choice. Try golden raisins, chopped dried mango, or dried pears. This works nicely on a cheese plate or with hearty grain bread.

Autumn Jam with Pears, Mission Figs, and Cinnamon

Highlighting the sweet freshness of autumn figs and pears, this jam is a fall favorite. Tart orange provides a touch of zip, while just a hint of cinnamon adds warmth for those shorter, cooler evenings.

Raspberry Rhubarb Ginger Jam

Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice. The flavors are big and bold, so it would work best with straightforward baked goods that won't compete.

Rum raisin ice cream (easy!)

This recipe uses more rum than most rum raisin recipes. For excellent rum flavour! Laden with chewy pops of rum soaked raisins. ADORE.

Apple Blackberry Thyme Jam

This sweet, tart, herbaceous jam pairs well with hearty whole grain breads and bran muffins or can be used as a glaze for pork.

Bourbon Peach Jam

Few things in life are better than biting into a fuzzy, sun-warmed peach, the nectar dribbling down your chin. This simple jam is full of ripe, fresh peach flavor with hints of bourbon, cinnamon, and vanilla. I like to serve it with warm buttermilk biscuits, or use it as a filling for a quick summer tart.

Fig, Raspberry and Lemon Jam

You can really taste each individual component of this jam, from the fig's subtle perfume, to the bold raspberries, to the tart lemon. The robust flavors would pair perfectly with hearty, flavorful breads like cornbread or crusty sour dough.