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The first time I cooked up strawberry banana jam, Duncan stuck his head out of the loft and said, “That smells SO good!” And what goes better with a peanut butter and banana sandwich than more banana? We share a quick and easy recipe, plus answers to common jam questions – and links to more…
This easy strawberry rhubarb jam recipe cooks up quick and lets you taste the fruit instead of the sugar. Store it in the refrigerator, or process in a water bath canner for longer storage. We enjoy this combination of strawberries and rhubarb on PB&J, toast, waffles, ice cream, in layer cakes and thumbprint cookies. Rhubarb…
Maple apple jam combines the smoky sweetness of dark maple syrup, a hint of cinnamon and tart apples. It’s great on biscuits or cornbread, stirred into yogurt or as an ice cream topping. You can also use it as a filling for cookies or tarts. Maple syrup is harvested in early spring, but with the…
This yummy pear ginger jam teams up the sweetness of pears with the warmth of fresh ginger. This recipe uses less sugar and makes a unique gift.
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.