Ok, so this is the last kumquat recipe I am going to post for a while. I know that there has been an overload of kumquat recipes lately but I wanted to make sure to share them while they were still fresh in my mind. This is another spiced kumquat marmalade, this time inspired by [...]
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One of the fun things about making homemade jams and preserves (besides hearing the satisfying pop of the lids as they seal) is that you can make all kinds of flavors that aren’t available in the stores. While I might occasionally make a straight fruit jam or marmalade if I am overloaded with a particular [...]
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As I have mentioned before, my parents’ abundantly productive kumquat tree meant that throughout my childhood we periodically had significant numbers of kumquats to use in all kinds of creative ways. My parents have a cookbook called “What to Do With a Kumquat” and we certainly utilized it well. The one thing that we always [...]
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Today is Tu B’shevat, the Jewish new year of the trees, this year. As a child we always planted a new tree in the backyard every year on Tu B’Shevat and now that we live in California I am continuing that tradition with my children. Last year we planted concord grape vines and this year [...]
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Growing up we had an pippen apple tree. The apples are tasty and tart, perfect for baking. Other than the tarte tatains that my dad made every year trying to perfect them pretty much all the apples we didn’t eat turned into apple sauce or apple butter. The only difference between the two was how [...]
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I know it’s no longer cherry season, but as I was enjoying my breakfast of greek yogurt topped with some of this jam this morning I knew I just couldn’t wait until next cherry season to share it. A while back, I was browsing foodgawker and this jam caught my eye. The combination of fresh [...]
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I absolutely adore making jam. There is something about the process of jam making that is very calming. One summer I made seven flats of jam while living in an Indiana apartment with no air conditioning. The air temperature in the kitchen was usually around 95 but there I was, several days a week, putting [...]
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