It’s the Fourth of July and the Marin County Fair is going full Tilt-a-Whirl. This is the first year I’ve entered my jams and jellies in the fair, and my babies did…
Preserves
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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…
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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,…
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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…
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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,…
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Some preserving experts swear by copper jam pans to make the best jams. Others swear off copper pots, calling them unsafe. Here’s the truth.
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Did I fool you with my papier-mâché strawberry? Didn’t think so. But my berries were already mashed when I remembered I needed to take a photo with some rhubarb in it, so…
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This recipe won Best of Show at the 2010 Marin County Fair Last month I made some clementine confits, which yielded a whole lot of luscious, leftover syrup. I sent a dose…
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I posted a version of this recipe a few weeks ago, when I was making myself crazy trying to get it right. Since then, I’ve worked it over both in my head…
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A few weeks ago, I promised Stewart I’d make leg of lamb for his birthday in May. I’ve got a lot of learning to do, because the only thing I know about…
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Except for Meyer lemon marmalade, which is a year-round thing for me, marmalade season is over. Last week, I was planning a final, simple batch of clementine marmalade, using a lovely recipe…
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2010 Marin County Fair First Place Winner! So I was looking in the liquor cabinet, because that’s where I keep my canning supplies. (Honest.) Right up front was a bottle of Myers’s…