The second video I shot back at the beginning of May with the crew from The Daily is now live! This one is how to make strawberry rhubarb jam in about a minute and a half.
If you’re looking for other delicious things, here are some recipes I’ve written elsewhere recently. Over on The Kitchn, I’ve got a honey-sweetened Strawberry Thyme Jam and an Adaptable Chutney. I wrote about Ginger Honey Almond Butter for Food52. Finally, I wrote about how to get yourself ready for canning and pickling at Serious Eats.
In other news, I head to San Francisco tomorrow (June 20). From 4 – 5 pm, I’ll be signing books and answering canning questions at a lovely store called the HMS Beekeeper. There are also still spots available in my class from 7 – 9 pm at Cookhouse SF. We’ll make apricot jam and talk boiling water bath canning. It costs $65 + 4.57 in fees and will be an awfully good time. Click here to sign up.
On Thursday, June 21, I’ll be at Purcell Murray from 11 am – 1 pm, demoing how to make jam and pickles. Later, I’ll be at Omnivore Books from 6 – 7 pm, signing books and leading a hands-on homemade quick pickle workshop. That one costs $10.
Friday, June 22 is my class at Cheryl Sternman Rule’s house. While that class is sold out, do contact me if you’d like to be placed on the waiting list.