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Entries tagged with 'jam'

Preserved: Strawberry Rhubarb Jam

Preserved Emily Teel Post a comment

Strawberry rhubarb preserves are by no means innovative, but they're a classic for a reason. More

Preserved: Dried Apricot and Pineapple Jam

Preserved Emily Teel Post a comment

An overnight soak plumps up dried apricots, and matching them with fresh, juicy pineapple yields a jam that tastes positively like summer: heady and tropical. More

Share Your Sweets: Baking With Jam

Share Your Sweets Carrie Vasios Mullins 6 comments

Check out all your jammin sweets in this week's attempt to shake the winter out of our kitchens. More

Wake and Bake: Raspberry Jam Crostata

Wake and Bake Carrie Vasios Mullins 1 comment

A lemon scented pasta frolla crust is filled with raspberry jam to make a beautiful breakfast crostata. More

Preserved: Raspberry Lime Chia Jam

Preserved Emily Teel 2 comments

Chia seeds are one of those health foods that are easy to incorporate into your diet. Raspberries, with their own seedy crunch, are a natural match for the delicate pop of the chia, and the whole thing is enlivened by limes. More

From the Pastry Dungeon: Goat Cheese Cheesecake with Fig Jam

Very Small Anna Anna Markow Post a comment

Serving tiny wedges of this cheesecake is an elegant and very grown up way to end a dinner party or holiday meal. More

Easy Grape Jam

Preserved Emily Teel 2 comments

Juicy, sassy, and classic with peanut butter, this jam is tart enough to be interesting and sweet enough to be kid-friendly. More

Bake the Book: Peach Melba Jam

Emma Kobolakis 1 comment

Jar summer with this jam, inspired by the original Escoffier dessert of vanilla ice cream, sliced peaches, and raspberry sauce. More

Preserved: Roasted Plum and Lemon Verbena Jam

Preserved Emily Teel Post a comment

Roasting fruit yields lovely, intensely flavored jam. More

Preserved: Blueberry Peach Jam

Preserved Emily Teel Post a comment

In this jam, pureed peaches provide a velvety texture and a sweet yet tart canvas for blueberries to really shine. More

Preserved: Raspberry Rose Jam

Preserved Emily Teel Post a comment

Raspberry and rose are a natural combination, and not just in grandma's yard. Rather than thinking this of this as a straight one-to-one pairing, the result is a jam with a layered profile. One bite is fruit-forward, the next more floral. The tartness of the berries tempers out the rose, which prevents the jam from having a soapy flavor. More

Preserved: Raspberry Rhubarb Ginger Jam

Preserved Lucy Baker Post a comment

Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice. More

Cookie Monster: Polka Dot Shortbread

Cookie Monster Carrie Vasios Mullins Post a comment

At parties that signal the end of an era, you tend to celebrate in the style of the thing you're leaving. For example, I found graduation parties from college involved kegs of Keystone Light, not bottles of Cabernet. At my bachelorette party, there will be late night clubbing, not a bowl of popcorn and Netflix serene marital bliss. Baby showers seem to be the exception: you celebrate the onslaught of cute with cutsie things—like these Polka Dot Shortbread cookies. More

Preserved: Millionaire's Cherry Rhubarb Jam

Preserved Lucy Baker 3 comments

Why Millionaire's? Because this jam includes pricy but oh-so-worth it vanilla beans and Grand Marnier. Rhubarb is only in season for a short while, so why not go for broke? More

Preserved: Strawberry Rhubarb Jam with Honey and Cinnamon

Preserved Lucy Baker 1 comment

It's no secret that rhubarb is one of my favorite kinds of jam. I've made it with blueberries, raspberries, oranges, and even rosewater. This new twist on a classic version incorporates sweet, floral honey and spicy cinnamon. More

Bake the Book: Lunettes

Emma Kobolakis 2 comments

Named after the reading glasses they resemble, these lunettes from La Boulange Cookbook: Cafe Cooking at Home boast two kinds of jam between crumbly cookie squares. More

Preserved: Apple Blackberry Thyme Jam

Lucy Baker 1 comment

I like to think of this as "shoulder season" jam. Always available apples are paired with a modest amount of (imported) blackberries, for a spread that hints of the summer months ahead. More

Preserved: Cara Cara Orange Marmalade and Marmalade Blondies

Preserved Lucy Baker Post a comment

This Cara Cara orange marmalade is all about comfort. (Can marmalade be a comfort food? I sure think so!) Tangy chunks of peel, a whiff of honey, and a hint of spice from my secret ingredient, herbal tea, offset the sweet flesh of the oranges. More

Preserved: Bellini Jam

Preserved Stephanie Stiavetti Post a comment

This Bellini jam is a perfect combination of sweet peaches and zippy champagne. Smooth with a touch of bite, it cures what ails you. More

Bake the Book: Cranberry Champagne Jam with Ginger

Emma Kobolakis Post a comment

There's something a bit decadent about adding champagne to a recipe for something as simple as cranberry jam. But this recipe from Edible DIY: Simple, Giftable Recipes to Savor and Share makes it all make sense. Ginger adds a welcome touch of heat. The result? Sweet, tart, and zesty jam that goes lovely with cheese or in sandwiches. More

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