i decided to make jam
every evening i have been
chopping + cooking
stirring + ladling
+ listening for the popping of lids
i have canned salsa and chutney before but this was my first time making jam.
but not my last. so satisfying .
strawberry---blackberry---raspberry---rhubarb {the regular line up}
strawberry balsamic w/ freshly ground pepper (the perfect marriage of flavors--so instense)
blackberry w/ fresh basil {hands down the favorite + killer with goat cheese!}
next up:
Molly's pesto recipe from her cookbook which uses her slow roasted coriander tomatoes as the base. i made this in adundance last fall and it is a wonderful combination of flavors. if you run with the coriander loving crowd i urge you to give this a try especially as tomatoes are plentiful at the market these days.
i am going to try canning the pesto as soon as my case of romas comes in at the farmer's market
the pesto is perfect on pizza, delicious with goat cheese (especially honey goat cheese) + perfect as a base on a puff pastry tart
{the tiny little taster jars will be this years' holiday gifts, sorry no surprises, S}