A soft, beautiful pink-red jam where the fragrance of raspberry and lychee is underscored by a little rose. This was inspired by a collaboration between Pierre Herme and la fée des confitures, the incomparable Christine Ferber. Her confiture Ispahan is a two-layer jam with lychee, raspberry, and rose. As far as I know, this item is only available for … Continue reading
These are classic British jam doughnuts, sugar-crusted and round-bellied. Doughnuts are a bit of a faff, but I think they’re worth it if you have the time, energy, and appetite. To me, they unite two skills to great effect: yeast doughs and deep frying. I heartily recommend roping in helpers, since even the smallest possible batch makes … Continue reading
Fresh-tasting, fragrant, and easy to make. Lemongrass and raspberries are lovely and bright together. If you’re new to preserve-making, this is one of the first you should try as it’s fairly quick (from raw fruit to hot, sealed jar of jam in 1 hour!), it’s a very small batch (one jar! one!) and is a little … Continue reading
With cranberries, sweet plums and tender pears warmed by spices and made lively with clementines, this is truly Christmas jam. It’s bold and red, shimmering like any festive ornament, and tastes wonderful. This was one of those recipes where I was reminded that I’m a beginner striking out on a more ambitious project, and that … Continue reading
It seems only a short time ago that I had discovered preserve-making for myself. I began with marmalade out of sheer curiosity–didn’t even like the bought stuff, but it seemed like an intriguing process full of bubbling pans of jewel-like fruit. Smitten with the fact that I was turning out bright jars of delicious jam … Continue reading
I find it a little curious that the majority of the recipes on the first page of Google originate in New Zealand or Australia. Is it A Thing in those regions? As it happens, this recipe largely comes from my friend Mary, who first suggested this particular combination to me a little while ago. Mary … Continue reading
The Furious Pear Pie 
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