Food storage via canning, freezing, dehydrating (drying food), fermenting, root cellaring. Emergency food storage. Stocking up.
This carrot cake jam recipe is a fun mix of fruit, carrots, and fall spices. As the name implies, it tastes like carrot cake in a jar. This is a great recipe for gift giving, and makes your morning toast extra special.
I was introduced to spiced crabapples by my neighbor, Betty, when she invited us to pick apples at a friend’s house. We had so many apples that we made some spiced/pickled, and some with honey and cinnamon. I’m sharing both apple recipes.
Homemade blackberry jam is a tasty way to enjoy the bounty of summer blackberries all year round. We usually make our jam seedless, but feel free to leave the seeds in if you prefer. This small batch recipe uses less sugar and Pomona’s Universal Pectin to preserve that fresh berry flavor. I process mine in…
This red currant jelly recipe starts with a pint of current juice (or more) and sugar. You don’t need commercial pectin. I sometimes add almond extract to switch up the flavor, but it’s good with or without. If you’d like a currant spread recipe that uses less sugar, see “Apple Currant Spread“. This recipe is…
Whether you like a smooth spread or big hunks of fruit, these homemade cherry jam recipes are sure to please. We start with an easy cherry jam, and then mix it up a bit with cherry amaretto and cherry berry. All the recipes are safe for canning, so you can enjoy them year round.