Tag Archives | fall canning

Pear Vanilla Jam

pear vanilla jam

Despite the fact that I’ve now made this jam twice in as many weeks, I don’t have any pretty progress shots of it. I made it once with a class and another time for a video shoot, so there just weren’t any moments to snap a few images. However, it tastes so good that I didn’t want to deprive you all of the opportunity to make it just because I wasn’t able to make time for photography.

This is truly a transformative jam for vanilla lovers. Flavor-wise, pears are fairly retiring, so they provide a perfect platform for the vanilla to shine. What’s more, when cooked, the pears take on a translucent, golden-y hue that allows all those vanilla bean flecks to show their stuff.

pear vanilla jam on toast

Last Saturday night, we had a party to celebrate my husband’s 34th birthday. As in traditional in our little family of two, we put together a board of eight cheeses for our guests. I pulled out a couple of jars of jam to serve as accompaniment, but it was this one that got all the love. Paired with a runny triple creme, people were speechless with the goodness of it. Because I’m a girl who loves to share, I gave all the other jars away as late night party favors and now I’m totally out (I finished off the jar you see above yesterday). I may have to make another batch, so you may see those pictures yet.

Note: Often I’ll tell you that you can substitute vanilla extract for the more pricey beans. However, I do not recommend it in this recipe. Splurge a little and get the two beans. They are a vital ingredient in this recipe and I just don’t think you’ll be happy with the outcome should you make a substitution.

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Small Batch Pickled Green Tomatoes

green tomatoes

As long as gardeners stayed on top of their watering, this summer was a good one for growing tomatoes in Philadelphia (as well as up and down the east coast). We had a ton of heat, which turned bushels of tomatoes sweet and red. I got more than 10 quarts of grape and cherry tomatoes from the three plants in my tiny community garden plot alone.

green tomato slices

However, out in the Pacific Northwest, gardeners were not so lucky. They didn’t get nearly enough of the hot nights and sunny days that make for ripe tomatoes. My parents got nary a red tomato and while they’ve picked a bunch to slowly ripen in the garage, they’ve still got a slew of green tomatoes that need to be dealt with.

packed jars

For those of you who are suffering from a fate similar to my parents’, with mountains of green tomatoes heaped upon all available surfaces, I offer up this little recipe. My proportions are based upon a single pound of green tomatoes, for as abundant as they are out west, I had a heck of a time finding enough out this way to fill even two 12-ounce jars. A friend out in Lancaster County sent me a few of her spares, but they’ve been entirely absent at my regular haunts.

I’m grateful to have these though, and I hope that those of you who are swimming in greens find the time to put a few jars up this way.

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