I've done a fun food thing, made some fruit leather. The perfect way to preserve all the fruity abundance at this time of year. You can make it with any fruits / berries. Chuck in a pan, cook down to mush, pass through a sieve, reduce, spread on non-stick paper, dehydrate, cut into strips, peel off the leather, roll them up, store in a jar. I added a fermentation step before drying by just leaving it out for two days. Fruits here: spent elderberries (from winemaking), haws, a disappointing peach, grapes and bloobs from the freezer, rum soaked pomegranate seeds. Sour, fruity, lacto-fermented snackage. Taste like Haribo sours, but boozier.