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...
Tips for Canning with Children 1. Decide what to make together. Look through a cookbook on canning and preserving with your child. Recipes for jams and pickles ...
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...
We are honored to have this recipe from My Nepenthe: Bohemian Tales of Food, Family, and Big Sur, by Romney Steele.
We are thrilled that Chef Kathy Casey has shared her jam recipe with us! Strawberry Lemon Poppyseed JamMakes 14 half-pints.
We are thrilled that Chef Kathy Casey has shared her jam recipe with us! Peach Pineapple Ginger Jam Makes 9 half-pints.
We are thrilled that Chef Kathy Casey has shared her conserve recipe with us! Dark Cherry Almond Conserve Makes 8 half-pints
We are thrilled that Chef Kathy Casey has shared her jam recipe with us! Savory Tomato Basil Jam Makes 4 half-pints