Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice.
Why Millionaire's? Because this jam includes pricy but oh-so-worth it vanilla beans and Grand Marnier. Rhubarb is only in season for a short while, so why not go for broke?
It's no secret that rhubarb is one of my favorite kinds of jam. I've made it with blueberries, raspberries, oranges, and even rosewater. This new twist on a classic version incorporates sweet, floral honey and spicy cinnamon.
I like to think of this as "shoulder season" jam. Always available apples are paired with a modest amount of (imported) blackberries, for a spread that hints of the summer months ahead.
This nutty, chunky granola makes an ideal topping for ice cream. Sweetened coconut is reminiscent of traditional Passover macaroons.
Since I write a column about preserves, I always have a variety of jams to choose from. And yet I always pair them with the same peanut butter. But delicious as Skippy Creamy is, it was time to change things up. With walnuts. And white chocolate.
I am a firm believer that chocolate counts as a breakfast food. So when I saw the recipe for Chocolate Pear Jam in Mary Tregellas' book, Homemade Preserves & Jams, I knew I had to make my own version immediately. To give the recipe my own spin, I added a big splash of amaretto. The flavor combination of rich chocolate, juicy pear, and nutty almond is absolutely incredible.
This Cara Cara orange marmalade is all about comfort. (Can marmalade be a comfort food? I sure think so!) Tangy chunks of peel, a whiff of honey, and a hint of spice from my secret ingredient, herbal tea, offset the sweet flesh of the oranges.
So you didn't stockpile a bounty of summer preserves to give out over the holidays? Neither did I. But it's not too late! Just because berry season is long gone doesn't mean you can't whip up a batch or two of homemade jam sure to please everyone on your gift list.
What I like best about this jam is that you can really taste each individual component, from the fig's subtle perfume, to the bold raspberries, to the tart lemon. The robust flavors would pair perfectly with hearty, flavorful breads like cornbread or crusty sour dough.
Bumbleberry is actually a combination of blueberries, raspberries, and blackberries. Together, they make a syrup that is the perfect companion for everything from bellinis to ice cream.
This simple, boozy peach sauce makes a perfect dinner party dessert for those nights when it's too hot to even think about turning on the oven.
This is a simple recipe with no added flavors or fancy ingredients. Instead, it's a perfect expression of the fruit, with just a hint of sweetness and a perfect set-yet-spreadable consistency.
My latest obsession is fresh tarragon. Its vibrant, licorice-like flavor is a perfect match for summer produce. Here it provides an unexpected twist on classic strawberry jam.
Strawberry jam is usually sunny and simple, but it can also be dark and sophisticated. This version is spiced up with black pepper and aged balsamic vinegar. Pair it with ripe, creamy cheeses or dollop it on top of toast points with chicken liver mousse.
Ripe, ruby-red summer strawberries are impossible to resist at the farmers market, yet once at home they last maybe two days before they start to wrinkle, mush, and mold. Could there be a more perfect fruit for home preserving?
Here you will find a collection of my personal top 10 jam recipes, including renditions using strawberries, blueberries, raspberries, rhubarb, peaches, plums, and tomatoes. Happy preserving!
I've always considered apples to be strictly a fall and winter fruit. Who wants a boring old granny smith when there are strawberries, cantaloupes, and nectarines to be had? But then last summer I had my first taste of rhubarb-apple pie. I loved the sweet-tart flavor combination, and how the tender pieces of apple paired with the silky rhubarb. This week, I combined the two in a conserve studded with toasted almonds and dried apricots.
The resulting jam is, quite honestly, one of the best I've ever made for this column. Thick, silky, and speckled with tiny chunks of blueberries, it has a pronounced maple flavor and is lightly scented with star anise, cinnamon, and vanilla.
Made from distilled rose petals, rose water has a distinctive floral flavor. It is a common ingredient in many countries, including Turkey, Iran, India, and France. While it looks innocent enough in the bottle, it packs a serious punch and a little goes a long way. It can be used in both savory and sweet dishes, but I especially love it paired with spring produce like berries and rhubarb.
I look forward to rhubarb's first appearance at the supermarket as much as my husband looks forward to opening day at Citi Field. Both are signs that the cold months are behind us and spring is finally here in full force. But as much as I adore rhubarb's tart taste, I find that all too often it's overshadowed by other flavors like blueberry, raspberry, and—most often—strawberry. This week, I set out to create a jam that would reverse the usual strawberry-rhubarb ratio and put rhubarb in the driver's seat.
Even though they are readily available year round, for some reason I think of carrots as a spring vegetable. Maybe it's that their lively orange hue makes me think of regrowth and rejuvenation, or maybe it's just because they remind me of the Easter bunny. For whatever reason, every year when the warm weather finally hits, I find myself craving carrot cake.
If you're planning to serve grilled or roasted lamb for Easter dinner, skip the neon green, store-bought mint jelly and whip up this simple homemade version. Mildly sweet and pleasingly tart, it bursts with fresh mint flavor.
I've always loved kiwi fruit, if for no other reason than that they taste intensely tropical and they are in season in the dead of winter. Their fuzzy skin, succulent flesh, and parrot-green hue are always a welcome alternative to the usual roster of apples, oranges, and bananas. Because they are so juicy, kiwis also make great jam—especially when paired with complimentary flavors.
It wasn't until I met my husband that I experienced the pleasure of eating a fleshy, ripe mango cut straight from the core, juice dribbling down my chin. This recipe condenses all those delicious mango flavors into a bright, not-too-sweet jam.
Until pie replaces pancakes, I'll have to make do with this jam. Filled with tart Granny Smith apples, juicy raisins, cinnamon, nutmeg, ginger, and a healthy shot of dark rum, it tastes exactly like my favorite holiday apple pie. It's insanely good on cornbread and pretty darn delicious on plain old toast, too.
"No self-respecting bubbe would be caught dead with a store-bought latke mix." Manischewitz (left), homemade (center), Gefen (right). [Photographs: Lucy Baker] I think we can all agree that boxed mixes for latkes are completely unnecessary. If you can't grate a couple of potatoes and an onion, beat in an egg, add a few tablespoons of flour (or matzo meal), and fry the mixture in a skillet, then you don't have much business being in the kitchen. But latke mixes do exist, and each year around Hanukkah they begin to pop up on grocery store shelves alongside bottles of sweet Kedem wine and mesh bags of chocolate gelt. Last weekend I made a trip out to a kosher grocery store on...