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.
“Canning is so hot right now” – am I the only one who heard this as a Zoolander reference?
Also, since reading your blog I’ve been having inordinate cravings to collect vintage canning jars. I’m hoping there is a support group.
I’m a bit confused by the pic. Aren’t 4 cups equal to 1 quart? Or is that saying if you were to buy 4 cups separately they would cost that much compared to the savings of buying in bulk?
I used your sour cherry recipe as a base for making a jam out of bing cherries last night…it’s WONDERFUL. I love how it’s not too sweet, and has a wonderful richness to it.
I also found a use for the foam I skimmed off the cherries—I put it aside, and then once it cooled I spooned some into my yogurt, and it was delicious. I had also used some lemon juice in my jam, which came through in the foam.
Lastly, I signed up for your tomato canning class—I’m so excited! Is there any equipment we should bring from home? I understand that supplies will be provided.
The Kitchenette, I really wasn’t channeling Zoolander intentionally when I wrote that line. I was just sleepy and lacking in creativity. I am happy to be your vintage canning jar support group, I’m totally addicted.
Tim, all that picture is trying to say is that the more you buy, the more you save. They’ll sell you 1 quart for $6, 2 quarts for $9 or 4 quarts for $12.
Mel, I’m so glad the recipe worked for you! And you don’t need to bring a thing to the class, just yourself and plenty of energy.