Tutti Frutti Jam
Mixed-fruit jams are a good way of using up small amounts of fruits. If you can’t find black currants (not to be confused with small raisins), use all red ones. Combining fruits with high pectin levels and those with low levels is a good way to help the jam to set. Makes about 5¼ cups […]
Green Tomato & Angelica Jam
Angelica is an interesting herb to grow and makes a towering plant, showy enough to work in the perennial border. If you don’t have fresh angelica, you may be able to buy candied stems. Makes about 2 cups INGREDIENTS 2 or 3 fresh stems of angelica, about 5 inches tall, or a scant ¼ […]
Green Tomato Jam
Usually thought of as an ingredient for chutney, green tomatoes were once popular for jam making but have somehow fallen from favor. This recipe will prove that a fashion revival is due. The lemon peel and stem ginger work well here to produce a candied jam with a fabulous color. Makes about 2 cups […]
Fig & Pear Jam
Both main ingredients here are low in pectin, so definitely need help from the lemon and orange additions to boost their setting power. Green cardamom seeds add a unique and unusual twist. Makes about 4½ cups INGREDIENTS 1¼ pounds figs 1 pound pears, peeled, cored, and diced finely grated zest and juice of 1 […]
YOGURT CHEESE
Straining yogurt removes the thin whey, or liquid portion of the milk, from the milk solids that have thickened and coagulated during fermentation. Straining thickens the yogurt further, resulting in an extraordinary luscious consistency. The longer you allow the yogurt to strain, the thicker it will become—ranging from a soft consistency similar to Greek-style yogurt […]
Green Fig Jam
Green or purple figs are suitable for jam making. Figs do not ripen any further once picked from the tree, and they don’t have much flavor when unripe, so pick or buy them already ripe enough to use. This jam has a beautiful rich color and is dotted throughout with seeds. Makes about 2½ cups […]
Rhubarb & Lime Jam
Rhubarb is often teamed up with orange, but I much prefer to combine it with lime instead. This is a medley made in heaven. Makes about 4½ cups INGREDIENTS 8 stalks (approx. 2¼ pounds) rhubarb, cut into short lengths finely grated zest and juice of 3 limes 3¾ cups sugar rhubarb & lime jam […]
SLOW CULTURED YOGURT
Yogurt teems with life. Beneficial bacteria thrive in milk, eating away milk’s natural sugars. That beautiful and ancient microbial process produces yogurt’s distinct tartness. Most thermophilic yogurts culture for only 8 to 12 hours, but the longer you allow the bacteria to do their work, the more sour and complexly flavored your yogurt will become. […]
Rhubarb & Apricot Jam
This jam is an absolute star. Everyone who has tasted it has been knocked out by how full of flavor it is and the perfection of this combination of fruits. The pinkness of the rhubarb pieces, along with the chunky apricot halves, also makes it a real treat visually. If you make only one jam […]
SCANDINAVIAN STYLE ROOM TEMPERATURE YOGURT
The flavor and consistency of the yogurt you make depends on the characteristics of the starter you use. Whether you choose villi, piima, or fil mjolk (see Room-Temperature Yogurts from Northern Europe for more information about these types of yogurt), the instructions remain the same: mix your starter into the milk and then let it […]