Jam and Spread Recipes & Ideas
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We Be Jammin’: Tunes to Listen to While You’re Making Jam
Preserving the season’s bounty in a whirlwind jamming session is one of our very favorite things to do. Pots, pans, and jars crowd every available surface; bundles of ripe fruits and veggies stand at the ready; our hair is tied back; and our aprons are tied on. But before we hull our first strawberry or rinse our first blueberry, we like to set the mood with some tunes. Something easygoing, but lively enough to keep the energy up while we’re simmering, stirring, and straining.
Sep 2, 2016
Don’t Be Selfish: Preserve Something Now for Your Winter Self
It’s kind of unfair, how over-the-top the summer bounty is in August and how utterly bleak things can get in January. Yes, you can purchase tomatoes and raspberries in winter, but we all know nobody’s being fooled by those silly styrofoam props that look like the real deal but neither smell nor taste like anything. And don’t get me started on the texture. So how do we stretch the abundant sunshine of August to the darkest corners of January? The answer is simple: We can it up!
Aug 30, 2016
Recipe: Slow-Cooker Ginger Peach Butter
If you’ve ever been overambitious and purchased too many juicy summer peaches at the farm stand or farmers market, preserving them in the slow cooker is just the answer. Making peach butter requires no peeling, no pots to stir on the stove, and none of the canning equipment you need when making peach jam. Slow-cooker peach butter is the easiest, hands-off way to make sure your peach haul is turned into something tasty. Fruit butters get their name from their thick but spreadable texture.
Aug 29, 2016
5 Important Things to Know About Making Sauerkraut
A few years ago, homemade sauerkraut was just another DIY food trend, but happily now it looks like home kraut-making is here to stay. Why? Perhaps it’s because it’s easy, delicious, good-for-you, and fun. I say, lean into your kraut-love with abandon! These five important tips will help you make delicious, nutritious sauerkraut a beloved kitchen staple.
Apr 6, 2016
Why You Should Save the Liquid from Your Pickle Jar
You’ve polished off the last pickle in the jar. For most of us, the next obvious step is pouring out the liquid and washing that jar so we can use it to store more bulk bin items. Not so fast! The liquid leftover in the jar might not seem like anything special, but in fact, it’s liquid gold — and you should be saving every single drop of it. Here’s why. Which means it’s packed with zesty flavor, spices, and salt.
Jan 18, 2016
8 Surprising Foods You Could Be Pickling Even Though Summer Is Over
Pickling is fresh in our minds by the time we hit the end of summer and want to preserve the season’s produce as long as possible. We reach for the obvious: cucumbers; peppers; onions; and hard vegetables, like cauliflower, carrots, and beets. But even as summer gives way to fall, there are a surprising amount of other foods you can (and should) pickle. Once pickled, grapes are transformed from sweet to crisp and deeply spiced.
Oct 20, 2015
Make Pumpkin Spice Butter Immediately (Your Toast Will Thank You)
Have you heard of the Pumpkin Spice Latte? It’s an obscure, indie drink that only the most in-the-know coffee drinkers are familiar with. (Kidding.) This butter is a riff on that notorious beverage — only it’s better, because you can spread it on toast. To make this magnificent fall creation, you whip milk, salted butter, pumpkin purée, powdered sugar, ground spices — cinnamon, nutmeg, ginger, and allspice — and some vanilla bean together.
Oct 5, 2015
Why Do You Have to Add Lemon Juice When Making Jam?
Besides the obvious fruit and sugar, most jam recipes also include lemon juice in the list of ingredients. That lemon juice isn’t just there for flavor; it actually plays a very important role. Here’s why we have to add lemon juice when we make jam. I know, I’ve said that before, haven’t I? But in food science, pH plays a key role, so it really is a matter of pH when you are making jam.
Sep 24, 2015
5 Smart Tips for Preserving Fresh Herbs
Sure, you can buy fresh herbs year-round, but right now is when they’re at their freshest. Whether you’re growing them in your garden or buying them by the bundle at the farmers market, fresh herbs flourish in the summer months. But that doesn’t mean you can’t extend their life all year along! Here are five tips for preserving your herb bounty. Since basil is typically used to finish a dish, the most efficient and flavorful way to freeze it is as a paste.
Aug 16, 2015
Can I Fix Homemade Strawberry Jam that Turned Out Runny?
Q: I made the strawberry jam from the Canning for a New Generationcookbook. It doesn’t use pectin — just strawberries, sugar, and lemon juice. It tastes great, but unfortunately I don’t think it’s going to set properly and is still very runny. I must not have cooked it long enough. I could just roll with it and use it as a drink mixer or yogurt/ice cream topping, or for shortcakes, but wanted to know if there’s any way I could salvage it to use as a jam.
Jun 22, 2015
What’s the Difference Between Dry and Oil-Packed Sun-Dried Tomatoes?
Tomatoes are one of the highlights of summer produce — I stuff myself with as many tomatoes as possible while they’re at the peak of ripeness, juicy, and that perfect balance of sweet and tart. But what about the rest of the year when good tomatoes aren’t available? Sun-dried tomatoes are a great way to preserve summer tomatoes so they can be used any time of the year when you want a nice punch of tomato flavor.
Apr 10, 2015
What Should I Do with My Abundance of Pears?
Q: Our neighbor has a pear tree, and he is very generous in giving us buckets of them when they are ripe. The problem is, I’m not sure what to do with them! Last year I tried making jam (weird texture), “pear sauce” (tasty, but we had way more than we could eat), and canned pears (ditto). Any good pear recipes or ideas? I would especially be interested in a recipe for pear balsamic vinegar. Thanks! Sent by Zipporah Editor: Readers, what are your favorite ways to use up pears?
Sep 15, 2014
Jam: The New Steak Sauce
As someone who doesn’t eat peanut butter or bread, jam has little significance in my life. Yes, I’ve eaten the occasional dollop mixed with yogurt or oatmeal. Or straight off the spoon — because you only live once. But to risk sounding like a total hater of preserved berries, jam just isn’t my jam. But jam has a new trick for me these days and this is bringing it back to my table.
Aug 27, 2014
Ways To Use Your Canned Tomatoes All Year Round
All week long, I’ve been talking about summer tomatoes and the various ways to preserve them so that you can eat them all year round. And truly, I think that there’s no better gift to yourself and your family than a pantry shelf full of home canned tomatoes. However, new canners often find that once they’ve put all that work in putting up those tomatoes, they have a hard time getting themselves to open up those jars and eat the fruits of their labor.
Aug 15, 2014
5 Tips for Making Small Batches of Tomato Sauce
When it comes to preserving tomatoes, most people think that you have to go big. And while it’s true that during late summer it’s easy to get your hands on Romas and San Marzanos by the boxful, there’s also nothing wrong with thinking small. Here are a few tips for scaling down those big-batch recipes to turn just a few pints of tomatoes into delicious sauce.
Aug 13, 2014
The Very Best Tomatoes For Canning (And Why)
Over the last few years, we’ve been taught to believe that the very best tomato is an heirloom tomato. And while many of those gorgeous, homely heirlooms are definitely best for salads, sandwiches, and no-cook pasta sauces, they are actually not the best choice when it comes to canning. The reason has everything to do with water. Part of what makes those heirlooms so delicious is their juice. However, when you select a tomato for canning, you want more meat than juice.
Aug 11, 2014
10 Tasty Fruits and Vegetables to Pickle This Summer
While I’ll never turn down good ol’ cucumber pickles, there are so many other tasty summer fruits and vegetables out there begging to be covered with a sweet-tart brine. It’s time to give squash, peaches, and even okra a star turn in a mason jar — here are ten fruits and vegetables you should pickle this summer! 1. Corn: Pickling tames the sweetness of corn and turns it into a great summer relish to serve with grilled meats or fish.
Aug 5, 2014
Use the Last Tiny Bit of Jam to Make Easy Jam Jar Salad Vinaigrettes
You know that point when you’re almost to the bottom of a jar of jam? It’s not quite empty, but it feels close enough because there’s not even enough jam to spread on a piece of toast. It might seem like what’s left is a lost cause and the easiest solution is to toss the jar. Don’t do it! This tiny amount of sweetness is the perfect beginning for a super easy jam jar vinaigrette.
Aug 4, 2014
How Can I Make a Small Batch of Kimchi?
Q: How do I make a small batch of kimchi, enough to eat over two or three days? I have tried to make a small batch before and it ended up way too salty. I have tried several times with not much success. I am klutz in the kitchen. Can anyone help?
Apr 29, 2014
June Taylor’s 5 Essentials for Relaxed and Joyful Preserve Making
June Taylor is the owner (and heart and soul) behind June Taylor Preserves, a small-batch preserves operation she runs out of The Still-Room, her shop and workroom in Berkeley, CA. June started her business 25 years ago with selling just three kinds of marmalade at her local farmers’ market.
Feb 27, 2014
Winter Recipe: White Grapefruit & Elderflower Marmalade
Ruby red grapefruits tend to get all the glory, but lately I’ve been relishing the white-fleshed yellow variety thanks to an abundant little grove of grapefruit trees near my mother-in-law’s house in Southern California. The best yellow grapefruits have just the right balance of acid and sugar — not too sweet, not too puckery, and with a pleasant trace of bitterness. This makes for excellent marmalade and a nice change of pace from the standard orange kinds.
Jan 14, 2014
Favorite Fall Snack: Branston Pickle
What is Branston Pickle you might ask? Only one of the greatest condiments to come out of a jar, that’s what. After acquiring the taste for cheese and Branston pickle sandwiches while studying abroad in college, I’m officially an evangelist for how great this sweet and tangy chutney is on practically everything. There’s nothing quite like Branston Pickle in the mainstream American market.
Dec 2, 2013
Nigel Slater’s Dark and Sticky Fruit Chutney
Earlier this year, I couldn’t wait to share the UK edition of Nigel Slater’s The Kitchen Diaries II with you, even though the book was a little hard to pick up here in the United States. But now things have changed. As promised, Ten Speed Press has just released the US edition, titled Notes from the Larder, making it a little easier to find, and if you’re not up for messing with conversions or if you don’t have a kitchen scale that reads in grams, a little easier to use.
Oct 8, 2013
What I’ll Be Preserving: Serbian Ajvar
In winter, when luscious red peppers are hard to find and expensive when they are available, the bounty of summer seems unimaginable. In South Carolina, red peppers are abundant near the end of the summer. Years ago, faced with a large basket of peppers, I decided to roast them and whip up a spread with a little eggplant, which is also easy to find this time of year, and with the usual suspects, garlic, salt, vinegar, olive oil and basil.
Aug 14, 2013
The Point of Pectin: 5 Reasons to Add Pectin to Your Homemade Jam
It should be a crime to take beautiful fruit you bought at a farm stand or hand-picked yourself and cook the joy out of it. Cooking any mixture of fruit and sugar long enough will result in a jam that will set up in your canning jars. But longer cooking times can mean over-processed flavor, darkened color and a lower yield. Adding pectin allows you to cook jam for a much shorter time, which may result in the jam of your dreams. Here are five reasons to add it to your next batch. 1.
Aug 13, 2013
How Not To Die From Botulism
aciditytemperature → See it full size: How Not To Die From Botulism at Northwest Edible Life Recipes that have been tested for proper acidity and temperature may be found from sources like the National Center for Home Food Preservation, the So Easy To Preserve cookbook, the Ball cookbooks, and your local University Extension office. When using canning recipes from other cookbooks and blogs, it’s a good idea to make sure the author exercises food safety principles.
Aug 13, 2013
Pickled Watermelon Rind: My First Canning
I asked my Facebook friends, “Does anyone have some canning jars I could borrow? In return, you will receive your jar back, with pickled watermelon rind in it. It may not taste very good, as this is my first attempt. Also, they will be refrigerator pickled, not officially canned or anything. I want to do this project tonight, so I will be happy to come to your house and pick up the jars. Or jar.
Aug 12, 2013
33 Sweet and Savory Things to Do When You Have Too Much Jam
Have you been a busy Canning Bee this summer, filling your cupboards with row upon row of jam jars? Are jars of peach, blackberry, apricot, strawberry, raspberry, fig and their many variations and combinations spilling out everywhere? Then you may have already had that moment when you’ve stepped back and said thoughtfully to yourself “Wait a minute. How often do I actually have toast and jam for breakfast?
Aug 12, 2013
5 Ways to Give Your Pickles Better Texture
Are your garlic pickle spears limp? Do your dilly beans droop? Hopefully these tips will help you make crisper, better textured pickles! Use fresh produce. Vegetables are at their very crispest and firmest when they’re fresh from the plant. Though it’s not always possible to pickle things the day they were picked, the sooner you can get your cucumbers, green beans, and okra pods into the jar, the better texture your finished pickles will have.
Aug 9, 2013
Doing It Wrong: How I Learned to Make Refrigerator Pickled Jalapeños
Some cooks prepare and study when they want to try something new. Sometimes, I want to be one of those cooks. Alas, I am not. I try new things at random, with only a cursory glance at the internet or a few random cookbooks. That’s exactly how I learned to make refrigerator pickled jalapeños.I love hot peppers — fresh, dried, from a jar, I love them all and will use some kind of heat to spice almost any dish.
Aug 9, 2013
From the Ocean to the Smokehouse: Preserving Salmon in Alaska
It was raining on the day I visited Kim Moler’s home in Kake, Alaska. This should not have been unusual, given that this part of Southeast Alaska gets over 100 inches of rain every year. But the sky had been dry for weeks, and residents were grateful for the muddy puddles and the chance to fill their water tanks.Why was I in Kake that morning? I was there to watch Kim fillet a dozen wild sockeye salmon to string up in her backyard smokehouse. A dozen, you say? At least.
Aug 8, 2013
We Can Pickle That! 5 Foods That Taste Even Better With Pickles
It is a known fact that if an item on a restaurant menu mentions pickles, I will order it, end of story. I just can’t get enough of the sour, bright bite of good pickled vegetables and fruit, and while I have a sneaking suspicion that nearly everything tastes better with a side of pickles, there are a few foods that are always improved by tossing in a few pickles.
Aug 8, 2013
Why Strawberry Jam and Cucumber Pickles Are the Worst Ways to Start Canning
Over the last five years, I have taught lots of people to can. I’ve written many thousands of words about canning online, I’ve taught hundreds of hours of live classes, and I have answered countless questions about food preservation in both person and in writing. All that interaction has led me to the following opinion: People start canning with the wrong recipes. Nearly all of you choose to start your canning career with strawberry jam and cucumber pickles.
Aug 7, 2013
The Pure Magic of Oil-Poached Tomatoes
BLT sandwiches have been a common occurrence around here lately. As have tomato salads and crostini — I can’t seem to get enough. Local tomatoes are still a touch early in Seattle, but if you get to the farmers markets first thing, you can nab some. So I’ve been doing just that —stockpiling and hoarding and making big plans for tomatoes this season. First up, besides the common and obvious choice of eating them raw on just about everything: poaching them.
Aug 5, 2013
Space-Saving Tip: Turn Preserved Lemons Into a Flavor-Boosting Puree
I love having preserved lemons on hand to add a little salty zing to grain salads, pastas and more, but sometimes the giant jar crammed into the back of my fridge seems to take up more space than it’s worth. That’s why I love this idea from Melissa Clark — via Marisa McClellan of Food in Jars — instead of storing them whole, puree your preserved lemons into a flavorful paste. It is easy to use and takes up less space in the refrigerator.
Aug 5, 2013
Allison Carroll Duffy’s 5 Essential Things Every Home Canner Should Know
It’s June and the summer fruit is starting to roll in, which basically translates to jam time in my kitchen. Like many people, I love jam but sometimes I’m a little taken aback by how much sugar is called for in many classic jam recipes. For this reason, I always keep a box of Pomona’s Universal Pectin in my cupboard. Pomona’s is a low-sugar pectin, meaning you can make jams and jellies using very low or no sugar.
Jun 12, 2013
5 Ways to Use a Jar of Preserved Lemons
So you thought preserved lemons sounded like a cool ingredient and you got yourself a jar! …Now what? There are only so many Moroccan chicken tagines a person can make, after all. Here are a few ideas for using up that whole jar.First of all, know that preserved lemons will keep for quite a while in the fridge. They are preserved, after all. Kept refrigerated, these lemons will keep for about a year, so don’t feel that you have to rush to use them up before they go bad.
Apr 8, 2013
So Easy To Preserve, Fifth Edition
With its single color printing and chunky plastic binding, So Easy To Preserve may not be a trendy or glamorous book, but I’d argue it’s an essential one. I reach for it constantly, trusting it as my go-to reference for canning, pickling, freezing, and drying food. • Who wrote it: Fifth edition revised by Elizabeth L. Andress, Ph.D., and Judy A. Harrison, Ph.D.
Feb 14, 2013
Beyond Mornings: 7 Savory Ways to Use Your Marmalade
I recently took a marmalade class here in Seattle and was surprised with some of the questions that came up from fellow attendees. While I had questions about the size of the citrus chunks or how exactly I could tell when the marmalade was done cooking, other students really wanted to know what to do with their marmalade. Beyond toast, how should they use it?I thought the question funny only because I use marmalade in so many different ways in the kitchen, morning and evening.
Jan 25, 2013
A Single Jar of Refrigerator Jam
We’ve posted a fair amount about small-batch canning here at The Kitchn, but I’d like to take this concept one step further and encourage the tiny-batch, refrigerator method of jam making, especially for the solo cook. The approach is simple: make a single jar of refrigerator jam every couple of weeks, or whenever you are inspired by what you find in the market.
Aug 1, 2012
The Cotton-Woolly Method of Making Jam
If you would have stopped by my home on Friday morning at about 10:30 am, you would have found me still in my robe, standing over a pot of hot, bubbling plums with a tiny spoon in my hand and a crooked half-smile on my face. The reasons for this, for all of this, comes down to two things: ripeness and painkillers. Or the unfortunate, yet fortunate, timing of both. Let me explain.
Jul 29, 2012
Jam Gifts: Do You Return the Jars When You’re Done?
There’s an etiquette question in DIY circles that not everyone is familiar with: when gifted with a jar of homemade jam, pickles or other preserves, should you return the jar when you are done? Read on for my take on this gifting dilemma.A few years ago, I received some beautiful apricot jam in a fancy European canning jar from a friend. Later I found out she was miffed that I hadn’t returned the jar when I was done.
Jul 19, 2012
6 Secrets of Hot Water Bath Canning You Might Not Know
We’re canning, you’re canning, just about everyone is canning these days. And we think that’s pretty fantastic. But before you fill your kitchen with steaming-hot glass jars and pounds of tomatoes, we have a few insider tips that might just make your next canning session go a lot more smoothly. A few weeks ago, I had the extremely happy privilege of attending one of Marisa McClellan‘s canning classes during the tour for her recently released book, Food in Jars.
Jul 3, 2012
Small Batch Recipe: An Adaptable Chutney
During my early childhood years, my family lived in Southern California. Our house was tiny, but the backyard was a huge, tiered thing that sloped upwards to a two-story garage and an alley that served all the homes on the block. That property was a wonderland to a small child and nothing was more magical to me than the fact that we had three productive plum trees. My sister and I would pretend we were pioneers and the plums were our harvest.
Jun 19, 2012
10 Ways to Preserve Cherries
Jun 8, 2012
Why Small Batch Canning Is Awesome: And What You Need To Get Started
When I first started canning, I made huge batches of jam. Between the cleaning, peeling and chopping, I’d be dripping with sweat and every inch of my kitchen would be covered in sticky fruit residue. Despite the fact that each jamming session took hours and hours, I did it that way because that’s just how I thought canning was supposed to be.
Jun 8, 2012
Leftover Wine? Make Wine Jelly!
We know, leftover wine isn’t usually an issue in our kitchen. However, sometimes you don’t have a use for that half empty bottle of Merlot (especially if it wasn’t top notch to start with). Well, start looking at the bottle as half full… of wine jelly. Spread this homemade delicacy over cheese or package it into a unique hostess gift.Wine jelly is made like other types of jelly, by reducing the liquid, sweetening, cooking and adding thickener.
Apr 25, 2012
Beyond Toast: More Ways To Use Marmalade
Over the past few months of citrus preserving, food swaps• Swirl it into oatmeal and yogurt: Using jam to brighten up our morning yogurt or oatmeal is nothing new, but for some reason we only recently tried marmalade – it’s fantastic, especially paired with toasted nuts.• Bake it into scones: Add a 1/2 cup of marmalade to your favorite scone recipe, or try Marmalade Barley Scones from Good to the Grain author Kim Boyce.
Mar 5, 2012
How To Make Coconut Butter
I’ll admit it, I’m a coconut fiend. I eat or drink from this luscious fruit daily. I sip on coconut water and sprinkle generous handfuls of the unsweetened, dried variety all over my morning bowl of oatmeal. But all that is kiddie stuff compared to this coconut butter. It’s a sure-fire way to get the maximum concentration of rich, velvety coconut flavor and texture in each bite. Coconut butter is unlike coconut oil; it’s an entirely different animal.
Feb 29, 2012
Mardi Gras Recipe: Pepper Weenies with Smoked Bacon & Vidalia Onion Marmalade
Mardi Gras is on Tuesday. Do you have plans? We’ve got a fun, super easy recipe for an impromptu party—hot dogs! But they’re gussied-up hot dogs, boiled in a spicy broth and served with saucy onions.This recipe comes from chef David Guas, a New Orleans native who owns the Bayou Bakery in Arlington, Virginia. David says these spicy dogs are a classic Mardi Gras food; people serve them along the parade route or at parties.
Feb 16, 2012
How To Make a Small, Quick Batch of Applesauce
Have you ever made warm, silky, cinnamon-spiked applesauce? It’s the simplest thing in the world, and it’s a good way to use up windfall apples, or ones with brown spots on the edge of going bad. If you’ve never tried this simple cooking DIY, then why not celebrate fall with a little pot of applesauce this week? You only need apples, water, a bit of citrus peel (if you want) and cinnamon (if you’re so inclined).
Oct 19, 2011
Recipe: Cherry Chutney
I will forever look back at June 2010 as the Month of the Cherries. First there was a revival of a favorite cherry tart recipe, then roasted cherries and cherry vinegar. Now, as a final ode to this favorite fruit, I offer Cherry Chutney. Amazing stuff, this. Read on for the recipe!This scrumptious cherry chutney offers all the things we love about chutney. It’s sweet, sour, gloppy stuff that goes well with roasted or grilled meats like pork and chicken.
Jul 2, 2010
Recipe Review: Blueberry Maple Syrup
Yesterday, we showed you our favorite recipe for light and fluffy pancakes, and several of you shared some great tips and recipes of your own. Now that we have the basics out of the way, let’s move on to the fun stuff – the toppings. Pure maple syrup is never a bad choice, but we’ve grown to love this simple blueberry maple syrup recipe that’s made with just two ingredients. Can you guess what they are?Yep, it’s blueberries and maple syrup. No big mystery there!
Feb 12, 2010
Recipe: Cara Cara Orange Curd
Soon after Elizabeth mentioned them, we spotted cara cara oranges at our local grocery. We ate a few for afternoon snacks, but then our thoughts quickly turned to dessert. Wouldn’t this sweet citrus make a great jam curd? Why, yes it would!We’d hoped the curd would end up as pink as the fruit, but alas, it seems the pink color comes from the flesh of the orange and not the juice. All the same, we love the sunny orange hue that we did get!
Jan 20, 2010
Easy Recipe: Cilantro-Mint Chutney
My untraditional use of chutney may have been influenced by the fact that it came to me in a very international way: from an Israeli woman whom I met at a Thai Buddhist temple in San Diego. She got it from a German woman who got the recipe while in India.
Nov 9, 2009
Apples Galore! How to Make Apple Butter
Have you ever had apple butter? Personally, we can’t get enough of it! Apple butter is applesauce that gets slowly cooked down until it becomes a thick, glossy, caramelized spread. So good on toast and swirled into ice cream. And here’s how to make it at home:Step 1: Choose ApplesThe best apples are the ones that taste good to you. We like apples that are tart and tangy, but you might prefer ones that are more sweet and mellow. Both are good!
Oct 12, 2009
Quick and Easy Gooseberry Jam
Last week we showed you the gooseberriesGooseberries are naturally tangy, with tiny seeds inside berries with rather thick skins. They also have little “tops and tails” on either end, remnants of stem and flower. These have to be yanked off before cooking or eating. This isn’t too onerous a task, though; we plowed through this small batch in just a few minutes.To make jam with the gooseberries, we weighed them then measured out about 3/4 of their weight in white sugar.
Jul 13, 2009
Recipe: 3-Day Apricot Jam
For many of us, spending the whole day in the kitchen canning is a realm in heaven. Others just scoff and roll their eyes: who has that kind of time on their hands? While I usually fall into the former category, this past week I was also part of the later. Busy, busy, busy me. At the same time, a 1/2 case of coveted, rare Blenheim apricots were reaching their peak on my kitchen counter. What’s a canning geek to do?The three-day jam method, of course!
Jul 8, 2009
What’s The Difference Between Jam, Jelly, Conserves, Marmalade, & Fruit Spreads?
Have you ever wondered what the difference is between all the soft fruit spreads? Are jelly and jam the same thing? And what the heck is a gelée? In this post, we’ll explain the differences. How To Make Strawberry Thyme Jam, As Told By Cats Bacon Jam Is Never Not a Good Idea.
Jun 25, 2009
D.I.Y. Recipe: Crystallized Ginger
Spicy and sweet, crystallized ginger can add a wonderful zing to cookies, cakes, ice cream, and cranberry sauce. We also like it finely chopped and sprinkled over savory dishes like roasted acorn squash and pumpkin soup. Chewing on the ginger treat can even help soothe an upset stomach. Although a jar of it can be outrageously expensive at the store, crystallized (or candied) ginger is quite simple to make at home.Use the freshest, most tender and firm (not spongy) ginger root you can find.
Nov 10, 2008
Recipe: Peach, Plum, and Ginger Jam
You may remember our last attempt at this jam, when it turned out a wee bit hard. But because the flavor was so good, and because we were determined not to let the jam win, we gave it another try…This time, we made a couple of changes. We peeled the peaches, making the jam a little paler than our last batch.
Aug 26, 2008
Recipe Recommendation: Pickled Beets
Looking for a new way to enjoy this sweet and earthy vegetable, a friend suggested we try pickling! Now that we’ve tried it, we may just need a jar of pickled beets on-hand 24/7 to satisfy our craving.Read our review of Alton Brown’s recipe for pickled beets after the jump…For our first venture into pickling, we wanted a simple, straightforward recipe that we could potentially use as a base for future variations. Alton Brown’s recipe from his Beet It!
Aug 21, 2008
Help! Our Jam is Too Hard!
We’ve been in a confessional mood lately, offering up photos of our inedible cooking disasters… Here’s another misstep, although the problem this time isn’t with the taste. This jam is absolutely delicious — just not quite right in its consistency. What did we do wrong? We had some almost-overripe fruit to use up — peaches and yellow plums, specifically — and decided to cook it down with some sugar and minced ginger to make refrigerator jam.
Aug 6, 2008
Recipe: Plum and Earl Grey Preserves
Plums are in season, and we have been busy thinking up more ways to use them. We were inspired by Heidi Swanson’s Rosewater Plum Compote a couple weeks ago, and we set out to make our own plum sauce. We love tea and plums together, so we played around with an Earl Grey concentrate and sweet-tart red plums until we found a combination we liked. The tea gives the sweet plums undertones of tannins and herbs, and these deep flavors ripen as it sits.
Sep 12, 2007
Recipe: D.I.Y. Tahini
Tahini is a major/strong> ingredient in Middle Eastern cooking, and it forms part of the standard recipe for many dips and spreads like hummus and baba ghanoush. In the Middle East, tahini is just a paste of oil and lightly toasted sesame seeds. With a good food processor or blender it’s a snap to make, and it will keep for a month or so in the fridge. We like to make a big batch to have on hand for impromptu hummus production. D.I.Y.
Aug 13, 2007
D.I.Y. Recipe: Plum Cinnamon Jam
Jam looks intimidating – boiling and canning and sterilizing and botulism all rolled into one specter of potential food poisoning. But while canning itself is much easier than it looks, you don’t need to mess with that for just one or two quick jars of jam. An hour or two will give you a jar of jam that can be frozen for up to six months or refrigerated for a month with that taste of summer fruit locked inside.
Oct 2, 2006