Ball Bluebook has a lot of different recipes for jams and jellies that will use what there is now. You can use the recipe or you can riff on it depending what is available in your area.
Last year I made a simple pineapple-jalapeno jam that I gave in 1/2 pint jars with little cards giving suggestions such as a glaze for roast chicken, served on crackers with cream or blue cheese. It was surprising how many people followed the suggestions and reported back happy.
Other thoughts for preparing now-
Plum glaze with soy sauce and ginger
Any fruit with appropriate chile
These are all canning thoughts, but that's really a simple process. You could also get the fruit now, freeze it, then make preserves later in the year when it cools off.
I'm impressed that you're thinking so far ahead for the winter holidays. Lucky co-workers!
Last edited by patt; 08-08-2012 at 08:45 AM.
Reason: cuz I'm an idiot and didn't check my spelling
With all of our running and all of our cunning, If we couldn't laugh, we would all go insane...
"Changes in Attitude, Changes in Latitude" Jimmy Buffet