Thursday, July 12, 2012

Jam, Jam, Jam I Am

For those of you who may be interested in learning how to can or preserve, I would love to help! If you are new to this game, send me a message & let's work out a plan. In the meantime, I'd urge you to use everything in the garden, including edible flowers - they look so lovely in jams & preserves, they impart a subtle fragrance, and they just seem magical.

As for fruit that is in season, we are in Berry Heaven, and stone fruits are coming in daily. Figs, pluots, peaches, apricots, plums, nectarines, and so many varieties, too! Avail yourselves of the farmers' markets, community gardens, CSA's, and shop local & sustainably farmed produce. You won't go wrong.

A favorite way to use jam in the Summer is to use a tablespoon or so in a vinaigrette for a cool salad, or, if you have the grill going, use it for dessert! Slice peaches & nectarines in half, brush with butter & a little jam & cinnamon. Serve this up with some vanilla ice cream. There will be no complaints.

1 comment:

  1. I also love using your jams for marinades! We BBQ pork tenderloin in your Isaac's Folly flavor and with PSJ Peach/lavender jam! It also works with chicken, beef skewers, burgers -- YUM!