Category Archives: Jam/Jelly/Nut Butter

Tomato Jam

Monday, 09 October 2017

Tomato jam? Weird right? I have heard about the stuff for years but even in the years when we have had a glut of tomatoes I have never ventured down the tomato jam road. Then, a few weeks ago my step-son Jared mentioned that he had tasted some delicious tomato jam in Montecito and that he loved it. Sparked my curiosity and I thought I’d best get right on it. A little research led me to believe that Roma tomatoes would be the best – at least for my first endeavor. I grasped the basic spices used and off I went. My first batch was very flavorful but probably too much heat for most people. My second batch did not have as much heat as the first but it was maybe a little too stiff (unlike fruit jams which are easy to read in...

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Quick Preserved Lemons

Monday, 08 February 2016

With the exception of tangerines, which I know come at Thanksgiving, I associate fruit with summer. Because of this orientation, I am always surprised when the citrus arrives in the dead of winter (if you can call it that here in sunny, Southern California). January, February. Our trees are laden with lemons, limes, oranges and grapefruit. We make lots of lemonade or lemon presse with a pitcher of freshly squeezed lemon juice, a pitcher of simple syrup, and a pitcher of water. Make it to your taste. I also am always on the browse for good lemon recipes and quite a few are here in this blog. In February 2013 I wrote and posted a recipe about preserving lemons. It’s a time-consuming task. But then I came upon this recipe in...

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Tuesday, 08 July 2014

My new jammin’...

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Raspberry Jam With Ginger And Lime

Sunday, 25 August 2013

It has been a slow, low canning season for me and my jamming, canning partner Sue Kaplan. But on Wednesday, I made some raspberry jam. I included lime and ginger. Great potential but my batch was majorly disappointing - only fair tasting – not fabulous. I think it was because the berries were only average tasting and also there were SO many seeds and maybe too much lime and definitely not enough sugar? Sue tasted it and thinks that too much lime is the problem (she’s sure) but I’m not so sure. But maybe. I think it needed more sugar and there were definitely too many seeds. I could have made seedless but that was just way too much work for a Wednesday night. I actually think that the flavor concept is solid and the...

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Our Best Jam So Far!

Tuesday, 28 May 2013

I realize that Sue and I haven’t been making jam for very long but I think we have a knack. Is that conceited? Well Sue has a knack and I piggy-back off of her talent. The only thing is that the last two batches of our strawberry jam had nothing to do with Sue’s talents. She went home to ‘print’ and left me with the yeoman’s task of completing the jam. I think she thought that since I insisted that she get another half flat of strawberries that I was on my own to finish it up. No worries – even though it was hours and hours of work. Whatever. It was totally cool and since I had to do it myself I was super focused and attentive and I liked that. Kind of meditative in a way. And I got to experiment with some lemon...

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Bitter and Sugary Seville Orange Marmalade

Saturday, 09 March 2013

Sue showed up with Seville oranges from her dealer supplier. “Orange marmalade?” she said. Irresistible those oranges were. The thing is, Sue brought over the MOST ridiculous recipe I have ever read. A million steps involving things such as cleaning, juicing, separating seeds and membranes (to make pectin…. Really???), digging out the ‘pith,’ julienning, “milking” the seeds and membrane encased in cheesecloth (weird…), more juicing, sectioning of lemons both regular and Meyer lemons, cutting lemons into triangles…. It was a good thing that we divided the oranges between us for preparation and that we broke the work up into two days (one day for preparation and one day for cooking) otherwise I would have...

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Limes, Lemons And Salt

Thursday, 28 February 2013

The very first time I ever had preserved lemons was when Virginia Ripley came over with some and suggested that we add it to my arugula salad. She chopped up the skin and away we went. It was so good! That was some years ago and since then I’ve been mesmerized by the stuff, curious, and always looking for ways to incorporate it into my cooking. And then there came the book Jerusalem by Yotam Ottolenghi and Sami Tamimi. They have a few recipes that call for preserved lemon and of course, a recipe for preserving lemons. When we were up in Watsonville this past month with our old friends Disa Fink and Niels Thomsen ( at Mariquita Farm with Julia Wiley (, Julie pulled out a jar of preserved LIMES which...

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Mango Mango Mango Chutney….

Friday, 12 October 2012

We have a big dispute in my family about how to say this word. Alan who speaks Spanish claims that he says it correctly (“mon-go”). But who says it’s a Spanish word anyway. After all they grow in Hawaii. We eat them there right off the tree…. Sheesh.... The correct way to pronounce this word if you care is “Main-go”. As anyone who is from here knows. Anyway... Sweet, succulent, flavorful, colorful. Last week at Whole Foods, Kiet mangos were on sale, for a relatively good price so I bought 12 of them – and they’re freaking huge. Some of the mangos were ear marked for chutney. Some for sorbet. Some for eating plain. I was really excited about the chutney but couldn’t quite figure out when I was...

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More Jam – Plum

Sunday, 29 July 2012

I thought it would be nice to make jam with my mom again and she wanted to make plum jam with red or purple inside plums (she wanted Satsuma Plums).  So we got going on that.  Sue Kaplan and I scouted the  Sunday Farmer’s Market in Mar Vista, CA.  ( and I spoke with a pesticide-free farmer who said he would have Satsuma Plums for two weeks only starting the next week.  I was out of town that next weekend so I went the second weekend and of course those plums were all gone when I got there at 9:30 a.m. (30 minutes after the start of the market – just my luck….).  I checked with my Mom and we agreed that I could pick up another pink or purple inside plum and we found some beauts!  Crimson...

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Mrs. Trueby’s Apples

Wednesday, 25 July 2012

“Spread me all over with apple butter, a piece of toast.“ - PA-Dutch proverb. The Batch-33 kitchen was ablaze tonight…. Sue Kaplan came by and we finished up a double batch of apple butter (apples from Mrs.Trueby’s tree) that we started yesterday after work, and while it was cooking we made a batch of apple chutney and in between both we made granola. Somehow we squeezed dinner in there too. Tired. . .. It’s kind of strange to be ‘putting-by’ apple products in the middle of summer. Apples come in Fall but here we are in summer with more apples than we know what to do with. Could it be the Voldemort of weather (aka climate change)? Or are there just some apple varieties that ripen in summer? I’ve got to go...

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