Pumpkin & Vanilla Jam
This recipe is a great one to make, as an alternative to pumpkin pie, when you are faced with a pile of scooped-out pumpkin innards after making jack-o’-lanterns. The natural sweetness of the pumpkin flesh is just perfect for making into jam. Makes about 6 cups INGREDIENTS 2 pounds pumpkin or butternut squash flesh […]
SPRING VEGETABLE STEW
After a long winter of heavy dishes—meats, potatoes, root vegetables, and breads—I look forward to the clean and vibrant abundance of spring. I make this Spring Vegetable Stew with the many firsts that spring brings: the first leeks, beans, peas, and artichokes. They stew together in Chicken Foot Broth, which offers up its delicate but […]
Pear & Chocolate Jam
Makes about 4 cup INGREDIENTS 2 cups coarsely grated good-quality dark chocolate 2 pounds ripe pears, peeled and chopped 3 cups granulated sugar Juice of 2 lemons 1 vanilla bean, split and scraped INSTRUCTIONS Place the pears in a bowl with the lemon juice to stop them from discoloring. Sprinkle the sugar over […]
Pear & Vanilla Jam
This jam is another of my particular favorites and is one I find it hard to live without. The specks of real vanilla dotted throughout the pale jam show its quality, infusing their aromatic flavor. Here, macerating the pears also brings out the most flavor from the fruit. Makes about 4 cups INGREDIENTS 2 […]
Countryside Jam
Foraging is such a satisfying pursuit—gathering food for free that has required no effort whatsoever to cultivate. In England, where I live, the hedgerows yield many edible fruits in the fall, and I’ve used some of these in this jam, along with fruits that can be found in any good supermarket. American readers may not […]
Cherry Jam
You can use a black cooking cherry, such as a Morello cherry, for this jam, or a paler dessert cherry, and the color of your jam will vary accordingly. If you grow your own, make sure to pick them as soon as they ripen, or the birds will eat all of them before you get […]
Peach & Raspberry Jam
This jam is not only wonderfully fragrant but also gloriously colorful, with deep red raspberries dotted through with peach pieces. Here we would opt for a chunky texture to set this preserve apart from anything you will ever find in a store. You can, of course, chop the peaches finer if you prefer. Makes about […]
Plum & Marrow Squash Jam
A great jam to help make just a few plums go a long way. Marrow squash acts as a chameleon here, bulking out the jam and soaking up the fruity sweetness of the plums. Makes about 5 cups INGREDIENTS 1 pound plums, halved and stoned 1 pound marrow squash flesh, cut into chunks 4 […]