Enjoy the high-summer ritual of freezing the best strawberries to use all winter long. You may also want to try drying the hulls to make strawberry tea.
Browsing Category
Preserves
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What to do after putting up a tree’s worth of Meyer lemon marmalade? Add some good gin, a splash of triple sec, a hint of mint.
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A strawberry rhubarb jam that’s full of spring flavor with just a few ingredients and no need to can anything. Just make it and eat it up.
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I felt ready for flavors other than citrus and there were no fruit jams in the pantry. This is one of the times I’m happiest to have a storage freezer.
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In these moments of too much citrus fruit and too little time, the easiest, most satisfying thing I’ve learned to make is mixed, whole-fruit jam.
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It was an onslaught of Black Mission figs that got me started canning; these pickled figs were the first thing I ever made.
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This low-sugar peach jam — pure peach using Pomona’s Pectin — lets you keep both the sweet stuff and the cooking time low.
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Here are some ideas for what to do with blackberries if you, too, are the recipient of what promises to be this summer’s great bounty.
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Autumn Giles has generously allowed me to share her Rangpur Lime Marmalade recipe. Do make it as she wrote it, including the note about using large limes.
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Making marmalade is not quite like riding a bicycle. By that I mean that if you don’t do it for a few years, you’re probably going to have to refresh your skills,…
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Now that I’ve (mostly) given up sugar, I make fewer preserves with it. By my count, I’ve made a sugared preserve just three times in the past year: fifty tiny jars of quince apple…
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Stewart and I are turning over a new leaf. (Leaves are so light you would think it would be easy to flip one, but it’s not always, is it?) He travels a ton…