Monthly Archives

June 2010

  • Tayberry Jam || Hitchhiking to Heaven
    Preserves

    Tayberry Jam

    Stewart said this jam is the best he’s ever had. He got so excited about it that he ran out the door to buy vanilla ice cream while the mixture was still…

  • Strawberry Lavender Jam || Hitchhiking to Heaven
    Preserves

    Strawberry Lavender Jam

    The day after I met Julia, we joined Kate and Tigress for a Can Jammers’ picnic at Thompson-Finch Farm in Ancramdale, New York. We were quite a strawberry-picking crew: me from California,…

  • Apricots in Vodka
    Preserves

    Meeting Julia

    If it weren’t for golden-hearted Julia at What Julia Ate, I would be home in my kitchen, pink-faced from steam, turning out jar after jar of jam with no one to talk…

  • Cherry Meyer Lemon Preserves || Hitchhiking to Heaven
    Preserves

    Cherry Meyer Lemon Preserves

    It’s summer and the Can Jam is gaining momentum. There’s been a lot of excitement about this month’s ingredient, which is anything to do with “erries.” That means berries — and cherries,…

  • Summer Camp
    Travel

    Summer Camp

    We’ve been at camp this week, spending slow hours moving from one Adirondack chair to the next, keeping to the dappled shade, carrying along our novels, cold drinks, bug spray. This slanted…

  • Cooking Badge
    Food, Words

    It Was Strawberry Cream Sherbet

    Here’s the truth about my Girl Scout career: It ended when I was nine years old, busted for shoplifting red licorice from the local grocery store while wearing my uniform. Before that,…

  • Copper Jam Pan || Hitchhiking to Heaven
    Preserves

    Is It Safe to Make Jam in a Copper Pan?

    Some preserving experts swear by the centuries-old French practice of using unlined copper pans to make the finest preserves. Others swear it off, calling it unsafe. When I outgrew my old 6-quart…