Too Much Rhubarb = Too Much Good Jam
Our unseasonably cool summer (okay, late spring) has left my tomato starts and basil shivering in their beds, drooping from a low-temperature hangover. This, while my garden’s leaf master, rhubarb,...
View ArticleStrawberry Rhubarb: The Fred and Ginger of Jam
Strawberry Rhubarb Romance in a Jam In the world of preserves (and pie), spring’s star couple is strawberry rhubarb. One’s sweet, one’s sour, both show up in the garden or market at the same time, and...
View ArticleFriends Don’t Let Friends Buy Store-Bought Jam
Jam First Responder: Nancy to the rescue, jars in hand. Yesterday, I pondered the absence of jam in my pantry. Today, a goddess named Nancy, traveled down the Westside highway (her chariot a full-size...
View ArticlePreserving Tips: How to Thicken Jam
Countdown to ecstasy… The goal: Jam that drops from a spoon but stays on a biscuit (at least until I eat it, which is usually less than T minus ten seconds). As a jam maker from way back, I never...
View ArticleMy Five Favorite Jam Recipes, for Now
Jam recipes near and dear to my spoon… This time of year my pantry shelves buckle under the weight of stacked empty jam jars. They glistened under the light of the single bulb on the ceiling, and call...
View ArticleFarm to Photo: My First Photography Show
On the first Friday of each month, Vashon folk and a carload or two of intrepid off-islanders descend upon our small town to take in the latest art offerings. And this month, my friend Natalie, owner...
View ArticleFigs in a Jam… Fig and Ginger Jam
Happy Couple: Fig and Ginger JamFig and ginger jam: too delicious and simple not to make I’ve had a life of traveling. Some voluntary (Buon giorno, Firenze!) Some involuntary. (“Tommy, get in the...
View ArticleBoxing Day and Leftover Love
My friend Amy wrote, “Ah, December 26, my favorite holiday of the year.” It made me chuckle, but also confirmed a truth about what many of us feel after the holidays: a sense of relief and a return to...
View ArticleNectarine Apricot Ginger Jam: Spicing Things Up!
Tommy’s jam kitchen is a jammin’ this summer, and with a fresh box of Washington State stone fruit beaming before me (courtesy of my friends at Sweet Preservation), the time is nigh to come up with...
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