Jams & Preserves

Jams & Preserves2018-02-18T09:30:48+00:00

There is very little more satisfying in the kitchen than taking a bunch of something that’s highly perishable and turning it into a batch of something that lasts and lasts, tastes amazing and looks beautiful on the shelf, to boot.

 

Quince Jelly (for jelly novices)

There are few kitchen tasks as rewarding as making quince jelly. Some fruit, some water, some sugar; a strainer, a saucepan, a hot burner…and then the magic happens. First th [...]

October 24th, 2019|0 Comments

Quince 101

Quince can be a hard sell because…well, everything about quince is hard. The fruit itself isn’t just firm, like a pumpkin. It is dense and murder-weapon hard. (It could easil [...]

October 17th, 2019|0 Comments

Whole Apple Applesauce

The very best applesauce is made with whole apples. This I discovered when making apple butter. The process calls for cooking quartered, unpeeled apples—cores, seeds and all— [...]

November 3rd, 2018|1 Comment

Preserved Lemons

All winter long (and it was indeed a long winter), I meant to preserve some citrus. I had grand schemes for jars of curds and grapefruit jam, homemade marmalade if I could fi [...]

April 19th, 2018|0 Comments

Why is my rhubarb green?

I will never dispute the superior quality of the rhubarb I buy from *my* vegetable stand at the farmers’ market in Saint-Malo, but I’ve always found its color disappointing. [...]

March 14th, 2018|1 Comment

Homemade Apple Butter

Each year, I make more. I have not yet reached the apple butter output of nearby villages in Brittany where le pommé (the local term for apple butter) is simmered and stirred [...]

October 30th, 2017|0 Comments

Not-so-“Parfait” Jam

No, apricots are not still in season in France in September, but I did just find myself simmering a pot of apricot jam just recently... While digging through my pantry, I not [...]

September 29th, 2017|0 Comments

Homemade Fruit Jam

I have a little problem with large quantities of fruit for sale. I see them, and I must have them—for jam, natch. Nevermind that a 5-pound flat of strawberries will make thre [...]

August 18th, 2017|1 Comment

Wild Plum Compote

I have been wracking my brain for a way to make ‘compote’ sound sexy. Exciting. Like something you want to jump out of your chair and make immediately. And I keep coming up w [...]

August 2nd, 2017|2 Comments