Extend the season with simple jams, chutneys, and relishes―no special equipment needed.

We've paired the preserves featured in the August 2005 issue with dishes that frame their tastes

Preserve: Raspberry-Almond Jam
Pair With:
Vanilla-Buttermilk Ice Milk or French Toast Waffles

Preserve: Red Tomato Chutney
Pair With:
Grilled Chicken Breasts
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
4 (4-ounce) skinless, boneless chicken breast halves
2 teaspoons vegetable oil

To prepare chicken, combine the first 4 ingredients. Rub chicken with brown sugar mixture. Heat the oil in a grill pan or nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Serve Red Tomato Chutney over chicken.

Preserve: Fig and Ginger Jam

Pair With:
Crostini with Gorgonzola and Caramelized Onions
Cooking spray
2 cups vertically sliced yellow onion
1 teaspoon balsamic vinegar
1/2 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/2 cup water (optional)

Remaining ingredients:
1/2 cup (4 ounces) Gorgonzola cheese, softened
24 (1-inch-thick) slices diagonally cut French bread baguette, toasted (about 12 ounces)
1 teaspoon fresh thyme leaves

To prepare onions, heat a large nonstick skillet coated with cooking spray over medium heat. Add onion, vinegar, 1/2 teaspoon thyme, and 1/4 teaspoon salt; cover and cook 5 minutes. Uncover and cook 20 minutes or until onion is deep golden brown, stirring occasionally. While onion cooks, add 1/2 cup water, 1/4 cup at a time, to keep onion from sticking to pan.

Spread 1 teaspoon cheese over each baguette slice. Top each slice

with about 1 teaspoon onion mixture and 1 teaspoon Fig and Ginger Jam. Sprinkle evenly with thyme leaves.

Preserve: Blueberry-Chipotle Chutney
Pair With:
Grilled Pork Chops
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
4 (6-ounce) bone-in center-cut pork chops (about 1/4 inch thick)
Cooking spray
Thinly sliced green onions (optional)
Prepare grill.
Combine 1/2 teaspoon salt, black pepper, and cumin; rub evenly over pork. Place pork on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, basting occasionally with chutney. Serve pork with Blueberry-Chipotle Chutney; sprinkle with green onions, if desired.

Preserve: Watermelon Rind Relish
Pair With:
Simple Baked Ham
Baked Snapper
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
4 (6-ounce) red snapper or other firm whitefish fillets
Cooking spray
Combine first 4 ingredients; sprinkle evenly over fish. Place fish on a baking sheet coated with cooking spray; bake 15 minutes or until fish flakes easily when tested with a fork. Serve with Watermelon Rind Relish.

Preserve: Blackberry-Rhubarb Chutney
Pair With:
Roast Chicken Sandwiches
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1/4 cup Blackberry-Rhubarb Chutney
8 (1-ounce) slices multigrain bread
1/2 cup thinly sliced radishes
1/2 cup trimmed arugula or spinach
2 cups chopped roasted skinless, boneless chicken breast (about 2 breast halves)

Combine the cream cheese and Blackberry-Rhubarb Chutney in a small bowl. Spread 1 tablespoon cream cheese mixture over each bread slice. Arrange one-fourth of radishes, arugula, and chicken on each of 4 bread slices. Top with remaining bread slices.

Preserve: Green Tomato Chutney
Pair With:
Fish Tacos
2 tablespoons lime juice
2 teaspoons olive oil
1/4 teaspoon ground cumin seed
2 garlic cloves, minced
4 (6-ounce) halibut fillets
1/4 teaspoon salt
Cooking spray
4 (10-inch) flour tortillas
1/4 cup reduced-fat sour cream

To prepare fish, combine 2 tablespoons lime juice, 2 teaspoons olive oil, cumin, and garlic in a large zip-top plastic bag. Add fish to bag; seal. Marinate 15 minutes, turning once. Remove fish from bag; discard marinade. Sprinkle both sides of fish evenly with 1/4 teaspoon salt. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or desired degree of doneness. Flake fish into large chunks.

To prepare tacos, place tortillas on grill rack coated with cooking spray; grill 10 seconds on each side. Divide fish evenly over one half of each tortilla; top each tortilla with chutney and 1 tablespoon sour cream. Fold tortillas in half. Serve with Green Tomato Chutney

Preserve: Spiced Pepper Relish
Pair With:
Black Bean Burgers
1 (15-ounce) can black beans, rinsed and drained
1/2 cup dry breadcrumbs
1/4 cup minced red onion
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1 large egg
Cooking spray
1/4 cup light mayonnaise
4 (1 1/2-ounce) hamburger buns
Dill sprigs (optional)
To prepare burgers, place beans in a large bowl; partially mash with a fork. Stir in breadcrumbs and next 5 ingredients (breadcrumbs through egg). Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Prepare grill.

Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until thoroughly heated. Spread 1 tablespoon mayonnaise on the bottom half of each bun; top each with a patty, 1/4 cup Spiced Pepper Relish, and top half of bun. Garnish with dill sprigs, if desired.

Preserve: Lemon-Zucchini Relish
Pair With: Simple Roasted Chicken

Preserve: Spicy Cucumber Relish
Pair With:
Spice-Rubbed Salmon
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt, divided
1/4 teaspoon dried thyme
4 (6-ounce) salmon fillets, skinned
Cooking spray
Preheat broiler.

Combine first 6 ingredients, 1/4 teaspoon salt, and dried thyme; rub evenly over fish. Place fish on a jelly-roll pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork. Serve with Spicy Cumber Relish.