Cantaloupe jam is one of those oddball jams you probably love or hate. When the melons are ripening faster than we can keep up with them, it’s time to make some jam. Cantaloupe has a pH between 6.13 and 6.58, making it only mildly acidic, so you must add acid for safe water bath canning….
This cheesy zucchini casserole recipe is perfect as a side dish, but hearty enough to serve as a main dish for a light supper. The mix of spices gives a nod to veggie lasagna, but it’s much easier to make. It works great with fresh zucchini or yellow squash from our garden or farmers market….
These easy cherry preserves capture two classic flavor combinations – Chocolate cherry and cherry vanilla. You can use either recipe for topping yogurt or ice cream, waffles, pancakes, this no bake cheesecake – or you can eat them straight out of the jar. We’re using sweet cherries for these recipes. I like Bing cherries for…
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…
Creamy cucumber salad is one of our favorite summer side dishes. The sour cream dressing and fresh dill are a perfect compliment to the crisp cucumbers. It’s great for picnics and grilling – or simply using up the bounty of summer cukes! The prep work takes just a few minutes, and it can be made…