Two nonprofits are using their harvest for a line of jams honoring the history and old family recipes of the local African-American community.
Savory jams tap into a love affair with foods that marry salt and sugar. They let people eat local fruits and vegetables year-round.
Persimmons are falling! Louise Briggs adopted out her persimmon tree this year. We make persimmon jam and panna cotta. And, the effects of wet summer weather.
Vicki Basman says look down to find the best persimmons. Then, Daniel Orr mushes up persimmon jam. A tutorial on making bone broth. And, the local wool economy.
Strawberry picking, though delicious, is tougher than you might think! I used some of my harvest to make Strawberry Chia Jam.
We celebrate figs in unlikely places today with a poem by Ross Gay. Persimmon jam to enjoy in the winter. And, where did all the sheep go?
Sure, persimmon pudding is the traditional way to enjoy this wild fall delicacy. But why not turn your persimmons into jam and enjoy them through the spring!
Dr. Debby Herbenick, a sex columnist and sexual health educator at The Kinsey Institute, explains how she became a foodie.
Making your own jam or jelly is not difficult at all. All that's needed are canning jars, pectin, lemon juice, fruit and a sweetener.