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Sour Cherry Winner, Classes + More

sour cherries

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.

And pickles! Pickled mustard greens. Pickled shallots. Tarragon-garlic pickles.

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Strawberry jam winner + a bonus recipe

CSA rhubarb and strawberries

We have a winner in the strawberry jam giveaway! I really do wish I could send jam to all of you, but with 55 entries, that would more than clean me out, jam-wise (I need to save a few jars to get me through the dark, frigid days of January and February). Hopefully though, the strawberry jam post has compelled some of you to make your own (you do need to act fast though, as strawberry season is short and here in Philly, it’s drawing to a close) and I firmly believe that it tastes better when you’ve made it with your own two hands. But enough with that, it’s time to announce that the lucky recipient of this truly delectable strawberry jam is comment #51, left by Rebekah Denn of Eat All About It.

In other news, as many of you know, I teach some canning classes here in Philly. Last weekend, I did a class in which we made a huge batch of strawberry-rhubarb jam. Someone asking the comments whether I’d be willing to share that recipe on the blog. Well, of course! It’s a good recipe and can be easily halved (it makes just over seven pints as written, which is a whole heck of a lot of jam) if you don’t have that much fruit. The recipe is after the jump.

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Strawberry/Raspberry Jam Winner

straw_rasp jam winner As is my norm, I’m a couple days late in announcing the winner of my latest giveway. What can I say, the weekend seems to always get away from me. The lucky winner of this jar of jam (although I must admit, this one is more sauce-like than jammy) is Lydia of The Perfect Pantry.

For those of you who did not win, take heart. There will be a fresh and tasty giveaway coming later this week, so you’ll have another chance at a jar of homemade jam.

Did anyone can anything wonderful this weekend? I made a batch of strawberry-rhubarb jam for the class at Foster’s on Saturday morning and bought plums for a batch of jam that I didn’t quite get to. Let’s here about your projects!

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Grape Catchup Winners

grape-winner

We’ve got winners! Big thanks to all of you who commented on the Grape Catchup post (I was a little afraid nobody would want such an esoteric and weird-sounding condiment). I’ve had a bit more time to play around with it since I first posted about it and I can happily say that it tastes amazing drizzled on top of goat cheese (on taster said that it tasted like Christmas). I also think it would work nicely as the base of a vinaigrette, whisked together with some cider vinegar and some olive oil.

I’ll be sending jars out to Aaron and Marcy. Congratulations you two!

French loaf

For those of you who didn’t win, definitely consider cooking up a batch of this for yourself, as it’s quite delicious and very versatile.

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A Winner, a Book and Some Links

pasta in jars

Last Friday, I offered up a copy of Catherine Friend’s memoir A Compassionate Carnivore as a fun little giveaway until I have a fresh batch of jam ready to go. I’m a little behind posting the winner, but better late than not at all, right? The random number generator spat out the number five, which corresponds the comment left by Holly, the blogger over at The Unintended By-Products of Domestic Bliss. Hooray Holly!

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A couple of months back, I heard tell of a book that sounded very much like one I hoped to write someday. Called, Jam It, Pickle It, Cure It, it tries to make jams, pickles, basic salumi and other kitchen crafts accessible and available to the people out there who have never committed fruit to jar, or veg to brine. When I got my hands on a review copy, I was delighted by the book (and relieved to see that it wasn’t entirely the same volume I imagined myself writing on the topic). I have yet to cook or craft anything out of it yet (mostly because I’ve been happily making up my own recipes of late), but I’ve been keeping it on my coffee table for inspiration, as well as a reminder to write about it.

Another reminder that this book deserved a mention came today, when I noticed that Erin (of Erin Cooks!) had made the Toaster Tarts on page 98. Erin did a great job with the recipe, altering it slightly from the neat squares that author Karen Solomon recommends to charming heart cut-outs.

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I’ve had a couple of open pages in my browser for weeks now and it’s time to finally commit their links to this blog, so that I can close those tabs without forgetting their contents. Both are from Kevin of Closet Cooking and, if you’re like me, fond of both mangos and putting food in jars, they are most certainly for you as well. The first is a recipe for an aromatic and spicy Mango Chutney and the second is a Mango and Cardamom Jam. Don’t they sound good? Both have been added to my “Must Make” list (which grows longer by the day).

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Honey Lemon Marmalade Winner!

honey-lemon-winner We have a winner in the Honey Lemon Marmalade! The lucky lady is my friend Kate, who is one of the best event planners I’ve ever encountered (she is miraculously organized). Kate’s husband is an avid canner, but from what I’ve heard, he hasn’t yet made any marmalade, so maybe this will inspire him to take on a new project!

Coming up this week, I’m finally going to pickle some asparagus (I unexpectly found myself at a Wegman’s in South Jersey today, and they had a really good price on asparagus. I guess because of Easter). I’m also hoping to put a step-by-step, intro to canning post up, for those of you who are intimidated by the very idea of sterilizing empty jars and water bath processing your filled jars.

Has anyone done anything fun with food in jars over the weekend?

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