California Bay Nut Brittle
This fall, I’ve been gathering, storing, and roasting our native bay laurel nuts. For Christmas, I decided to invent a recipe for bay nut brittle.
Saving the Strawberries
Enjoy the high-summer ritual of freezing the best strawberries to use all winter long. You may also want to try drying the hulls to make strawberry tea.
Gin & Meyer Lemon Marmalade Cocktail
What to do after putting up a tree’s worth of Meyer lemon marmalade? Add some good gin, a splash of triple sec, a hint of mint.
Mini-Batch Strawberry Rhubarb Jam
A strawberry rhubarb jam that’s full of spring flavor with just a few ingredients and no need to can anything. Just make it and eat it up.
Speaking of Silence
The silence spoke loudly of silence, and the rivers kept speaking, of rivers, of boulders and air.
(Jane Hirshfield, “On The Fifth Day”)
Plum Strawberry Jam
I felt ready for flavors other than citrus and there were no fruit jams in the pantry. This is one of the times I’m happiest to have a storage freezer.
Citrus Smash Jam
In these moments of too much citrus fruit and too little time, the easiest, most satisfying thing I’ve learned to make is mixed, whole-fruit jam.
Pickled Black Mission Figs
It was an onslaught of Black Mission figs that got me started canning; these pickled figs were the first thing I ever made.
Low-Sugar Peach Jam
This low-sugar peach jam — pure peach using Pomona’s Pectin — lets you keep both the sweet stuff and the cooking time low.
What to Do With Blackberries
Here are some ideas for what to do with blackberries if you, too, are the recipient of what promises to be this summer’s great bounty.
Rangpur Lime Marmalade from Beyond Canning
Autumn Giles has generously allowed me to share her Rangpur Lime Marmalade recipe. Do make it as she wrote it, including the note about using large limes.