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.
- Thumbprint cookies. Always a good way to use up overset jam.
- Got any peaches left? Make this peach ketchup!
- Cold processed fruit syrups. This technique sounds perfectly brilliant.
- Have you made fermented pickles yet? This post will have you dashing out for cucumbers.
- Oh, this raisin focaccia. I’d like a hunk right now.
- Vanilla almond sunflower seed butter. Make it at home. Eat it on toast.
- Baked ricotta cheese. Best eaten with a dollop of tomato jam and a hunk crusty bread.
- I am of the school of thought that believes that one can never have too many banana bread recipes. This cocoa one is going on the list immediately.
- Finally, an old link, but a good one nonetheless. Make up this honey lemon ginger concentrate to keep in the fridge for soothing the scratchy throats that so often come with autumn and the change of season.
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.
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.
Thank you for sharing. I am esp. interested in the lemon-honey mixture and the fruit syrups!
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!
These were sale at a farmers market, so I don’t think the recipes are available.