Links: Peach Ketchup and Baked Ricotta Cheese

September 17, 2013(updated on April 27, 2023)
Pie filling from Bucks County Preserves.

Sometime last week, I misplaced my blogging groove. Too many freelance deadlines combined with a need to tackle the mess that was our apartment before a canner’s potluck took me away from this space. But I’ll be around more this week, which at least one new recipe, some Canning 101 goodness, and a subversive tutorial. Here a few links to tide you over until them.

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5 thoughts on "Links: Peach Ketchup and Baked Ricotta Cheese"

  • I have attempted to make the Cantalope Jam with vanilla tow times. My jam is a little runny. Is this the way it is supposed to be if not does anyone have an idea on what I am doing wrong. I follow the recipe in the book to the letter but still is runny, won’t jell.

    1. You can’t always follow recipes exactly to the letter. There’s a great deal of variation in cooking time (as I talk about in the introduction). I’d give it at least a week to set up. If you continue to be unhappy with the set, you can always open up the jars and cook it a bit more.

  • Hello. I love the picture of the jars on the checkered cloth. I zoomed in and thought i read different pie fillings. I looked but didn’t find a recipe. Where can i get the recipes for these? Thanks so much!