CanningCraft Creates: Pear-Vanilla Jam
By Allison Carroll Duffy, Author of Preserving with Pomona's Pectin (Fair Winds Press, June 2013)
Autumn is always an emotionally powerful– and often emotionally contradictory – time of year for me. On one hand, it feels like a time of new beginnings – due largely, I think, to the school calendar being so ingrained. I still find myself, oddly, thinking of September as “the beginning of the year,” and these new beginnings are often exciting and joyful. . . .
. . . Admittedly, this is a bit of a digression from jam. But all of this is to say that, when it comes to jam making – and cooking in general, for that matter – all I really care about right now is making food that's nourishing, delicious, and simple. Somehow that's what seems to be most important. And frankly, it's all I can manage at the moment anyway. Fortunately, this delicious jam fits the bill perfectly. Enjoy!
CanningCraft Creates: Pear-Vanilla Jam: Complete blog post with recipe from Allison Carroll Duffy
Pear-Vanilla Jam: Recipe only
by Kathleen Allison Johnson
When I was in high school I always brought my own lunch, but as the child of two chocoholics, I'd buy a slice of English Toffee dessert whenever it was offered in the cafeteria. . . . Continue reading blog post.
English Toffee, Recipe only
Blissini Jelly, an easy jelly created and contributed by Mari Morgan, made from equal parts Prosecco, pomegranate juice, and orange juice.
And on a final holiday note, Connie, Paul, and Mary Lou wish you the happiest of holidays over the upcoming season. Our wish for you is lots of good family time and lots of good, low-sugar-jam-eating time. You'll hear from us again in February 2015.