This week, I got to drive down to the central coast of California to spend a couple of days in Big Sur. That meant passing through some of the best fruit and veggie growing regions in the state. More particularly, it meant bringing home four pounds of early variety Brooks cherries [...]
I’m sitting on the floor in the San Francisco airport, waiting for a flight that’s been delayed three hours. One of the only good things about hanging around the airport all afternoon is that I get to share this recipe for plummy peach jam, which I didn’t think I’d have time to post. [...]
Last night was a big night for me. I made jam without added sugar for the very first time. This pear lemon jam is primarily sweetened with white grape juice concentrate; it achieves a set with the help of Pomona’s Universal Pectin.
Why did I do it?
I am not going to act like [...]