Using sound judgment to be more self-reliant.
These plum preserves are lightly sweetened with honey and spiced with cardamon. The flavor is good – tart and spicy – a bit like a chutney. We use the natural pectin in plums for gelling – no commercial pectin needed. Try it with poultry, stirred into yogurt, or drizzled over ice cream.
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The easiest plum jam is made with nothing but plums and sugar, but sometimes I enjoy mixing things up a little. This plum jam recipe has a small amount of commercial pectin, which lets you use less sugar, and speeds up cooking time. Try it as a topping for ice cream or cheesecake, on toast with butter or nut butter, or mixed into yogurt.
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This blueberry peach jam is another delicious way to use the summer bounty of fresh blueberries and peaches. With less sugar and just a small amount of added pectin for quick cooking, this recipe lets the fresh fruit flavors shine through.
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With his first spoonful, my husband pronounced this blueberry jam to be “the blueberriest blueberry something he had ever eaten”. In this post, I’ll share my easy, low sugar blueberry jam recipe, plus answers to some blueberry tips and common jam questions.
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My husband came in from outside the first time I was canning spaghetti sauce, smiled and said the house smelled like an Italian restaurant – a good Italian restaurant. I had to agree.
This sauce takes a while to cook, but the end result is delicious! It’s great for pasta, pizza or topping spaghetti squash. Gluten free and meatless (you can add meat just before serving if you like).
We take you through the recipe step by step with photos, plus share tips for working with frozen tomatoes, and a print friendly version of the recipe at the bottom of the post….
