For pear lovers, this jam is a must. I made it last week and I simply cannot stop eating it—with a spoon, straight from the jar. It combines juicy, mildly floral Bartlett pears with the seeds of a vanilla bean and generous pour of brandy. Try it with a cheese plate, or use it to dress up slices of simple gingerbread or pound cake. More
Concord grapes' scent and flavor are potent and concentrated. Eating one induces temporary synesthesia: I'm positive I'm tasting the color purple when I bite into one. This cake is meant to allow those qualities shine, exult, sing. More
My favorite part of the Thanksgiving feast has always been the cranberry sauce. It doesn't matter what kind—a gussied up version from a food magazine, the recipe on the back of the Ocean Spay bag, or even straight from a can. Cranberries in all forms, with their zingy sweet flavor and crimson hue, are a delicious symbol of the holiday season. This luscious jam combines fresh and dried cranberries with a generous amount of ruby port. More
When I first stumbled upon this recipe, it sounded almost too good to be true. A thick, creamy, fruit-filled butter that made everything it touched taste like banana bread? I filed it away with a note to try it in the fall, when peaches and berries are long gone and everyone is craving homey comfort food. To make it extra seasonal, I added a tablespoon of pumpkin pie spice. More
There are very few foods in this world that I truly hate, but one of them is grape jelly. I think it's fake-tasting, too sweet, and lacking in any true grape flavor. I cringe when my toast comes with those little purple packets at restaurants, and I prefer my peanut butter sandwiches with strawberry jam. And yet, the concord grapes looked so beautiful (so autumnal!) at the farmers' market this week I just couldn't resist buying bunch upon bunch. Guess what? Homemade concord grape jam tastes nothing like the sticky-sweet supermarket kind. More
This jam has a deep, dark purple hue that looks almost black in the jar. The blueberries and port work together to create an intense, full-bodied jam bursting with ripe fruit flavors. In addition to the berries, there are notes of plum, cherry, and raisin. The cinnamon and cloves add a bit of warmth and an enticing, spicy aroma. More
This jam pairs peak-of-the-season blueberries with fresh orange juice and a double dose of ginger (fresh and ground). Because it's less sugary, it's great for pairing with sweeter breakfast treats like fruity muffins, banana bread, and zucchini bread. Save a jar for the dead of winter, when you need a reminder of the warm months ahead. More
This jam pairs peak-of-the-season blueberries with fresh orange juice and a double dose of ginger (fresh and ground). Because it's less sugary, it's great for pairing with sweeter breakfast treats like fruity muffins, banana bread, and zucchini bread. Save a jar for the dead of winter, when you need a reminder of the warm months ahead. More
