Category Archives: Jam, Jelly & Preserves

Seville oranges didn’t actually originate from Seville, Spain. They were brought by the Moors during the 900’s A.D., having spread westward after being introduced to the Roman Empire by India in the first century. Legends hint that Hercules,  stole the first oranges, named Golden Apples, from the Gardens of the Hesperides. It is an interesting […]

Crabapples are grown in orchards to help with pollination. They so do not make good eating apples but my do they make nice jelly. Crabapples are naturally full of pectin so no Certo required. Jean has a tree in her orchard and the crabapples are ripe with a glorious shade of red. Yesterday I was […]

Figs are connected to divination, fertility, protection and love. One activity was to write a question a leaf and allow it to dry. If the leaf dried quickly the answer was “no”.  Slowly would mean a “yes”. The word sycophant today means a flatterer whose intention is to maintain/gain influence. The word is however apparently […]

At this time when the earth is giving up its final bounty for the year, pumpkins are one of the last remaining vegetables to harvest. They store well in cold weather and last a long time. They can be served hot or cold, sweet or savoury; on their own, made into soup, baked in all […]

Red currants are another of those tart berries that carry within enough pectin to gel on their own. They are most often turned into jelly as the seeds inside are bigger than raspberry seeds and for some, that can take away from the enjoyment of the finished preserve. I had plans but time and web […]

There are stories of Baba Yaga, an archetypal Russian crone, who gathered rhubarb stocks for use in her kitchen. Rhubarb was said to bring together the energetic influences of what was being brewed. Using the stocks to stir increased the magical potential and adding a little rhubarb to preparations had a binding effect on the […]

Before the last of the violets were washed away by all our liquid sunshine, I had to make a choice; vinegar, jelly or syrup? Deciding I could squeeze small amounts of two out of three,  the vinegar would need to wait until next year as I can already see the first crop of dandelions opening […]

Meyer lemons have been available to the general North American public since the early 1900’s. They are smaller and brighter with a smoother, thinner skin than Eureka lemons, the variety most commonly seen in local produce stores. Thought to be a cross between a regular lemon and either an orange or mandarin, Meyer lemon rinds […]

If you have never made jam before, please know it does not need to be an all day, sweat on the brow adventure, unless of course you want to impress the family. Five or six jars can easily be whipped up in under an hour and will bring lots of satisfaction and appreciation as the […]

I mentioned in a previous post that Abbotsford, B.C. is berry growing territory. During the season the roads take a little more patience and public art honours the work done in the fields and the benefit berries bring to the local economy. There are also the many people here who have a row or two […]