Jams can be extremely simple. They don’t *need* things like powdered or liquid pectin. Instead how about using a Granny Smith apple, which are loaded with pectin. Here is a simple recipe for raspberry jam made from garden raspberries. Ingredients: 2 lbs raspberries 3 cups sugar 1 Granny Smith apple (shredded) 1 tbsp. lemon juice Put all the ingredients in a heavy pot, and bring to a boil. Continue cooking, skimming the foam off the […]
I think pears are sometimes considered a “sidelined” fruit – with all the limelight is taken by “apples”. Maybe it’s because they are best when in season in the fall, and I don’t think they store that well in the fridge, whereas apples do. Most of the pears we see in grocery stores are the Bartlett cultivar, known elsewhere as Williams. But, there are other fantastic pears out there. d’Anjou, Bosc, Rocha, and Abate. Anjou […]
There is nothing quite like local, in season strawberries…
Sometimes when baking you need orange peel. Usually the choice is buying pre-made or making your own. This year in Toronto there seems to be quite a lot of fancy orange peel from France. And it’s really nice.
With summer waning, it is time to harvest the fruit off my Japanese quince. Whilst my apple tree has produced nothing this year, my Japanese quince, which is less than 8 ft³ in size, has about 30 quinces on it. The thorns keep the critters at bay, but I like to pick them early. Quinces generally don’t ripen on the tree, and so the ideal time to pick them is when they turn from dark green to light […]
Too many strawberries? Soak them in vodka. Basically this works for just about any berries, and just about any alcohol. It is the easiest form of preserving. Just wash, dry, and hull the strawberries (about a pounds worth), and then put them in a pint-size jar with about ½ cup sugar. Then I filled the jar with vodka (about 1 cup). What happens is quick strange. I sealed the jar, and then put it in a cool, dark […]