Links: Beets, Wild Grapes, and a Winner

Rowe workshop jars

I spent the weekend at the Rowe Center in Western Massachusetts, teaching a delightful group of women how to make jams, jellies, fruit butters, chutneys, and pickles. At the end of our time, we had made nine different preserves and a batch of dehydrated apple slices. It was such a fun and relaxing weekend! Now, links!

eat boutique box

eat boutique preserves winner And now, time for the winner of the Eat Boutique Preserves Collection. First off, huge thanks again to Maggie and the whole Eat Boutique team for letting me put this box together. The winner of the box I’m giving away is number #245, Savannagal. If you didn’t win, I do so hope that you’ll consider sending this fun box of goodies to a friend or family member for the holidays this year (or that you treat yourself to one!).

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7 Responses to Links: Beets, Wild Grapes, and a Winner

  1. 1
    ColleenB. says:

    Congratulations to Savannagal on the win

  2. 2

    Marissa – Thanks for the link to my post on Japanese Quince Jelly (and hot pepper Japanese quince jelly). Everyone with Japanese quince REALLY should make it at least once: it’s the easiest jelly to gel (well, that and red currants) and the taste’s exquisite!

    Just like you (and the Tigress) I often make jam with berries frozen the prior summer (when there was no time to make it). Got to love the aromas of simmering strawberries or raspberries when it’s cold outside.. and the extra heat is them welcomes in the house.

    PS – I am on my way to see if a Mason jar fits on my blender…

  3. 3
    Sara says:

    Oh man that mint extract is brilliant, I don’t know why I haven’t tried it, thanks for the link!

  4. 4
    Savannagal says:

    Wow, I can’t believe I won. I’m so excited. Thanks for the great prize package. I’m really looking forward to reading your book and all the terrific canning recipes. The 3 jars of jam are the icing on the cake. Thanks much!

  5. 5
    Tina says:

    Do you think the mint extract would work with dried mint?

  6. 6
    Kathie says:

    Thanks so much for the shout out!

  7. 7

    Thanks for the mention, always an honor! Learning how to make Sauerkraut has opened up a whole world of fermentation to me!

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