Category: jams & syrups
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Boozy Preserved Fruit (Apricots in Vodka, Cointreau Peaches, Cherries in Cinnamon Rum)
One part of cooking that I find very satisfying is figuring out what to do to avoid food waste. Soups, sauces, bread puddings, tarts – all great ways to use up odds and ends. This time of year we still have great fruit available, but with school lunches packed and snacks at the soccer field… Read more
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Classic Raspberry Jam
Deep ruby, sweet, and utterly enjoyable with a slice of buttery brown bread or alongside crackers. Read more
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Quick Apricot Jam without Pectin
Small batch, ruby apricot jam in glass Weck jars. Phenomenal alone or pressed into a grilled cheese sandwich. Or slathered on cornbread and topped with fresh whipped cream for dessert. Read more
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Quick, Single-Batch Blueberry Jam
Classically addictive. Wild blueberries, with hints of vanilla & cinnamon. Buy blueberries in season if you can and freeze them – almost all blueberry desserts work just as well with frozen fruit and this jam does, too. Read more
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Seville Orange Marmalade
Seville oranges have a high pectic content which makes these preserves have a good set – AKA it isn’t runny. Now, not everyone likes marmalade – it’s deceptively pretty and a bit bitter. I like to keep a few pots of it around to slather on thick toast or to mix with Greek yogurt and… Read more
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Strawberry Sundae Sauce & Summer Siesta
Actually, it’s not a siesta at all. It’s the anti-siesta. No lounging, no meandering, just lots of work. I’m busy stocking up the Pantry for falls orders. Today is Strawberry Jam and Strawberry Sundae Sauce. I’m also nearly ready to unveil my new website! The Well-Cooked Life will launch soon and you’ll be able to… Read more
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Italian Plum Tart (Crostata alla Confettura di Prugne) & Finding Treasures
This is a classic southern Italian dessert, though my favorite time to eat this is in the morning. I especially like the crisp pastry and the tart plum when we’re down to the last few slices and the very last one is a bit stale, and thus crunchy and I can peck at the crumbs… Read more
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Dear Brunch & Bagels
Dear Brunch, A while back, you were just a late breakfast. Then maybe a quiche or a simple salad in addition. Waffles if one really went wild. Now, there are wasabi-encrusted salmon fritters with chinchilla berries, buckwheat-semolina-semi-freddo cherry froth on an escarole blini. My daughter, age 7, asked why I wasn’t serving squid i its… Read more
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Restocking Emma’s Pantry
After the big bash last week (and a sad, funeral-filled weekend), I am busy restocking…happy to be back in the kitchen & creating. Fresh spicy pickles, garlic-dills, sour slices. Pumpkin butter, apricot, triple plum jam. And the ever-popular Ginger Green Tea Syrup – perfect for ice cream, yogurt, or…a delicious addition to vodka tonic. Order… Read more
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Death & Jam
Of course, jam can be a happy food. Homemade organic raspberry on thick whole wheat with the butter of your choice – soy, almond, peanut, or just plain salted butter. Or just plain. When my best friend miscarried I could see her sinking. The loss of that pregnancy, the loss of possibility, of what might… Read more
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Nut-free Jam Tart & Emma’s Pantry Launch
Tonight is Prosecco & Preserves, the launch party for Emma’s Pantry. And to celebrate, I’m eating Nut Free Jam Tart and exploiting my collection of antique canning jars. Stop by or order yours today (the jams and granola…the jars are mine). Anytime Granola is addictive and healthy AND nut-free! Read more
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Countdown to Jamfest ’11! [aka memories of ’87]
![Countdown to Jamfest ’11! [aka memories of ’87]](https://wellcookedlife.com/wp-content/uploads/2011/05/images4.jpeg)
Say it’s 1987 and you have tickets for Reggaefest at the outdoor concert space formerly known as Great Woods. Oh, Great Woods! You sounded so earthy, so forested and grassy. Say you have nice parents who have a honker of an old Jeep. Say you’re a freshman in high school and have lots of friends… Read more
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William Carlos Williams, Baked Plums, & Jam
This is just to say I like to eat plums* split and dusted with brown sugar perhaps a squeeze of fresh lemon or cinnamon baked at 400 until the sugars both natural and added begin to brown and bubble If I have them on hand I might also add a drop of creme fraiche or… Read more
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Gift Baskets
Custom Gift basket from EMMA’S PANTRY featuring eco-friendly basket, rhubarb syrup for vanilla ice cream, Too Many Cooks: Kitchen Adventures with 1 Mom, 4 Kids, and 102 Recipes by Emily Franklin, Spicy Pickles, Raspberry Jam in French gift jar, Big Family Sized Granola in Custom-Blended Anti-Oxident & Very Vanilla, Triple Berry Jam, Blueberry Pancake Syrup,… Read more
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Berries, Glass, Canning
I have always had a thing for glass. Maybe I was a ship in a bottle in a past life. As kids my brothers and I hunted and pecked for sea glass on the Cape – brown like old root beer, soft-edged green, aqua dulled by the salt, and the rare and most-coveted cobalt. We… Read more