Make the most of winter citrus season by using up every last bit of those oranges, grapefruits or lemons. This thrifty technique creates gorgeous candied peels that are a delicious addition to baking and preserves making. (See bottom of recipe for grapefruit, lemon and lime directions).
Two appealing recipes with one batch of blueberries! First make our blueberry syrup, then use the pulp to make this smooth fruity butter.
Cranberries and port are a perfect match for this luscious jelly, and a wonderful accompaniment to both charcuterie or sandwiches.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
Cherries and chocolate are a decadent pairing in this luscious jam that will have you eating it off the spoon. Top ice cream or cheesecake, or stir into morning yogurt for a real treat!
Cantaloupe as you’ve never tasted it! Melon jam is a truly spectacular treat commonly seen in France. Serve with hard and soft cheeses and water crackers.