Once again, I’m a bit later in announcing the giveaway winner than I had intended. However, I’ve had a lovely weekend, in which I taught a peach jam class (I’ll be posting the recipe tomorrow), spent some quality time with my fiance, finally got the mess of the apartment under control and ate some delicious summer produce (I think the highlight was the purple potato salad with sweet onions and homemade mayo), so I just don’t feel bad about my tardiness.
This little jar of sour cherry jam goes to Heather, commenter #14. Congratulations Heather (I’ll be emailing you shortly). I do wish I had enough to share with all of you, as this was a particularly delicious batch, but sadly, my supplies are quite limited. I do have good news for those of you in the Philly area, though. I was down at the Headhouse Square Farmers Market this morning, and I spotted sour cherries at Three Springs Fruit Farm, so there are still some to be had if you want to make your own jam.
In other news, I’ve got a new class to announce. I’m going to be leading a community canning workshop at Philly Kitchen Share on Saturday, July 25th, from 2-6 p.m. The reason for the extended block of time is that this a hands-on session in which we’ll peel and process 120 pounds of tomatoes. The workshop is limited to ten people, and all participants will be taking home 4 quarts of tomatoes. There are still a few spots left, so click here if you want to sign up. Cost is $30 per person.
And now, some links!
Veggicurious has been making savory jellies. They look gorgeous.
Culinate’s Caroline Cummins remembers her father-in-law and the jams he made.
Canning is so hot right now that it’s getting a mention in the Washington Post.
Minimally Invasive made a rosemary-thyme syrup that sounds totally divine.
Rich in peaches? Check out Doris and Jilly’s post on how to have homemade peach sherbet in January.
The Kitchn makes Blenheim apricot jam and discusses the differences between jams, jellies, conserves and more.