Rhubarb Currant Jam
Red currants are magic in jam making. Acidic and full of pectin, they cause jam to gel quickly and allow […]
Tarted-up Strawberry Rhubarb Jam: Orange and Cardamom Versions
I finally feel that I’ve mastered strawberry rhubarb jam. A technique from Jeanne Lesem’s Preserving Today, an early 1990s book, […]
Prospecting the Pantry: Lemon-Tarragon Marmalade on Roasted Salmon and Spinach
People ask me how we manage to use the hundreds of jars of jelly, jam and marmalade I preserve each […]
Pineapple Preserves with Vanilla and Rum
Pineapple preserves are as close as I got to the tropics this year. It’s okay. I just escaped to the […]
Currant-Strawberry Jam
I have had a love-hate relationship with strawberry jam from the beginning of my canning career. Strawberry jam ranks up […]
Rhubarb Grilling Sauce: my Rhu-barb-e-que
OMG, I logged into Tigress’s website Sunday night to see what the posting deadline was and there, to my horror, […]
Pickled Asparagus with Curry Spices and Another Batch with Herbs
After I wrote this, I had an unexpected result: floaters! Uh oh. You never want the ingredients in the air […]
Rhubarb Preserves with Orange and Ginger
I love how ginger complements rhubarb, probably because they both originated in the same part of the world – Asia. […]
Celery Root Soup with Orange Marmalade
I made a completely fortuitous discovery on my kitchen counter last weekend. I had made a light soup of celery […]
Mint and Rosemary Herb Jellies
For the April Can Jam, I was excited to see herbs as the focus, partly because my little pot garden […]
Sea Scallops on Tomatillo Sauce
In the absence of tomatoes for canning last summer, I got lucky with an abundance of tomatillos and put up […]
Roasted Parsnips with Curried Corn Relish
Time to inventory what’s in the pantry from last summer and fall and start using it up! Last year was […]
Curried Onion Jam
This curried onion jam was a completely off-the-cuff, intuitive experiment that turned out so well that it will become a […]
Tiger Lily Carrots with Daikon, Ginger and Sesame
For the February Can Jam event brilliantly organized by Tigress in a Jam, I was inspired by a carrot salad […]
Pickled Asparagus
Back in June when asparagus was in season locally, I put up a batch in tall 12-ounce jars. Like the […]
Root Soup with Preserved Sage from the Pantry
Continuing my mission to use up the roots in my refrigerator, I made a delicious pureed soup of rutabaga, parsnips, […]
PROSPECT THE PANTRY 