…hat. You know why? I share recipes with you that I actually eat, and I eat jam. I make jam all Summer long. I take advantage of this fruit season, every one of them so in the Fall, Winter, and Spring I have homemade jam So far I have made Plum, Raspberry, Blueberry, and now Apricot. I will likely make strawberry, and peach by the end of the season to be fully crazy stocked for all of my jam dreams. We eat plain yogurt and flavor it with the homema…

…d end result. Making jam means good toast with good butter, and slather of jam. It also means plain yogurt flavored with jam, see in the pictures. I ate that after I shot it. It’s pretty, smells good, and also means I am most likely in a field of fruit picking to make the jam. Although this time the farm fruit picking is not the case, most of the time it is. But I just happened to come across a beautiful bin of dark plums at my local grocer, the f…

…dium, cook uncovered for 15 minutes, stir frequently to avoid burning. Turn off heat, ladle jam into boiled pint jars. Place lid on, and close tightly but not too tight. Place in boiling water canner for 10-12 minutes. Allow to cool on counter for 24 hours. You can also spoon the jam into a jar, and place in fridge without “canning”. The jam processed that way will last about three weeks in the fridge. Store in a cool dry place for up to one year…

…ke I was inspired to create unique and approachable ways to introduce this jam to people. Kelly’s jam pairs perfectly with sweet and savory foods. I began recipe developing a dessert for Easter brunch, and this tart came about. It is perfectly, subtly sweet and spicy. The hint of spice hits you at first, and because of Kelly’s mastery of the habanero, it fades away in the most pleasant way. Paired with mascarpone, fresh macerated strawberries, and…

…end brands. I started by making some jam to can, and ended up making three jam recipes over two weeks in the 10 inch French pan for optimum reducing capabilities. It worked out so well. I like to make jam on that pan because it allows the liquid to evaporate because of the width of the pan. I moved onto the 3 quart saute pan for smaller jam batches and same results. They are shaped in a way that allow even heat distribution, also the copper does i…

…ad butter evenly on one side of each slice of bread. Divide and spread fig jam on one side slice of bread, opposite of butter. Add sliced cheese on one side on top of fig jam, place ham over cheese, add arugula over ham, add other half of sliced cheese on arugula to keep it from falling out, top with sliced bread, butter facing out. Place large skillet over medium high heat with 1 tablespoon butter. Once butter is melted and hot, place sandwich in…

…d sugar, I use organic cane sugar Different flavors: 1/2 cup your favorite jam, homemade or store bought- no additional sugar, so omit the 3/4 cup sugar 1/2 tablespoon cinnamon with the sugar, mixed 1/4 cup goat cheese, room temperature to spread evenly, mixed with 2-3 tablespoons jam– no additional sugar, so omit the 3/4 cup sugar Method: Place oven rack in center of oven and preheat to 400 degrees. Prepare a sheet pan lined with parchment paper….