Cranberry Pomegranate Marmalade (with Cinnamon, Port and Ginger)
December is here and Christmas is just around the corner! I’ve decided to make a delightfully seasonal marmalade, inspired by a recipe I found in the Blue Cha...
December is here and Christmas is just around the corner! I’ve decided to make a delightfully seasonal marmalade, inspired by a recipe I found in the Blue Cha...
It’s Christmas Eve! After a relaxed morning here in Cambridge, I got in the mood to make some jam. After trying a range of non-traditional jam fruits, I deci...
I always feel like there’s magic in the air in the springtime. The blooming flowers, the appearance of colorful fruits and vegetables at the market and the c...
Pickled strawberries. As I type this post, I’m sipping on a shrub.
A few jam making tips shared with us by Chef Kathy Casey. Fruit pectins are not interchangeable in recipes. I used MCP, which is available in the West–it is m...
Have you ever seen a super hot deal on produce and think "I should can that"? Me, too. I’m what many seasoned canners call a "newbie": meaning that
We are honored to have this recipe for Plum Catsup from Karen Solomon‘s new book, Can It, Bottle It Smoke It
The following recipe is reprinted from Jam It, Pickle It, Cure It, by Karen Solomon.
My 80 year old grandmother, who was born and raised in Columbia, South Carolina, has been putting-up for as long as I can remember.
There is no better way in my mind to preserve the abundance of summer than by making homemade jams and preserves.