…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…

…you do not do BOTH, you will not be entered. If you do not have a Facebook page, let me know, and sign up in the top right side of this page, for email updates from Not Just Baked. GOOD LUCK!!! I was not paid to do this giveaway. Johanna Ware was kind enough to provide me with this gift certificate. All opinions of Smallwares are my own, and I love it there. I will email the winner, picked at random and announced this Saturday June 15 at 5pm. Your…

…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…

…rojects or cooking classes, please email and check out her Cooking Classes page! EMAIL ME: fabiola (at) not just baked (dot) com You can find me, Fabiola Donnelly, and Not Just Baked recipes featured in several places around such as a Portland Food Blogger, local radio, culinary events, as an emcee, and television segments in Portland, Oregon and across the country. TV segments: Press: Cacique Blog, for the world soccer recipe I developed for Caci…