I don't know many people who don't like the tangy sweetness of lemon butter. As a child my father introduced me to it, I have not eaten it in years. In my jam making mode I have been in I decided to make something different. (This didn't disappoint.) Method courtesy of Stephanie Alexander.
Once we had a grove of plum trees at the farm, and pressed the fruit to jam, the juice to syrup and jelly, making a big huge mess and creating glass jewels of ruby and pink. We ate it all in the winter to have summer back for a few bites, on toast, poured over ice cream, smashed with peanut butter into home made bread.
Peach Bellini Jam Make a toast to your morning toast! When your jam has a hint of Prosecco, breakfast becomes a reason to celebrate! This recipe celebrates all the beautiful peaches in season right now. They are overflowing in the farmer’s markets here in Southern California and I just can’t get enough! I am completely obsessed with home [...]
So many pears, what am I going to do with all these pears? I'll just make this delicious Pear Vanilla Jam.
Making Jam, Without the Can (aka Refrigerator Jam). Click through to the NYTimes article and get recipes for Pear-Apple Butter; Sweet Tomato Jam w/ Honey & Vanilla; and Nectarine & Peach Jam w/ Lemon Verbena.