Links: Spent Vanilla Beans, No-Cook Curd, and Rhubarb

May 12, 2014(updated on October 3, 2018)

Making jam in the great outdoors at Greensgrow!

It was a busy week here at FiJ HQ. In addition to all the regular stuff, I had four book events (adding up to a total of 12 half pints of honey sweetened strawberry jam – those small batches sure do add up), did some furniture rearranging (new dining room chairs were picked up and the old ones were sent off to a new home), and spent a little time mentally preparing for my upcoming birthday (35 feels slightly jarring). Now, links!

And now, just a few links that reference my own work from this week

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7 responses to “Links: Spent Vanilla Beans, No-Cook Curd, and Rhubarb”

  1. I made your honey sweetened strawberry jam this weekend too!!! I also made your vanilla strawberry jam and whole berries in vanilla syrup. Our berry farms just opened this weekend and we picked a few too many.

  2. I made those chewy granola bars last week and they are AMAZING. I encourage you to make them as soon as humanly possible. I plan to pick up some almond butter this afternoon so I can try a cherry-almond-chocolate version.

  3. Happy early birthday! I turned 35 about five months ago, and it was jarring for me, too. Not sure what it is about being in the middle of your 30s that doesn’t set well. I *think* I’ve gotten over, but for a few months prior, it was kind of ugly! Where does the time go?

  4. Thanks for the link! (The granola bars ARE quite good!). I cannot wait to dig into your book. We have a whole mess of rhubarb growing in the kids’ school garden, and pretty pink preserves might be just the thing to entice the students to try it. Happy 35!

  5. Thank you for the link, and for all the amazing recipes! I wasn’t joking, your cookbooks make me drool just looking at them. Thanks for helping me get over my canning hesitation! Happy birthday!

  6. On a different subject, just saw Preserving By the Pint as a recommended read in my Mother Earth News newsletter. Go, you!!!!

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