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Get Your Jam On
If you've ever shied away from making fruit jam at home (what with all that special equipment and painstaking sterilizing), you'll be happy to know that it doesn't have to be so complicated. Just store your jam in the refrigerator instead of in the pantry, and you can avoid the trappings of traditional home preserving techniques. Melissa Clark of The New York Times shows us a simpler way for perfecting our favorite toast topping at home, hassle-free.
Move the Milk, Make Room for the Jam from The New York Times
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Tags: What We're Reading, New York Times, A Good Appetite, Melissa Clark, Homemade Jam, Preserving
Comments (3)
8 months ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
Thanks Mrs L! (ps I made your wonderful butternut scones today tougher in fall. Fabulous recipe)
8 months ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
Thank you Mrs L. (Made your butternut scones today to usher in fall. That recipe rocks.)
8 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Hooray! That's our very own mrswheelbarrow in the video with Melissa. Way to go, Cathy!