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Jarring jam … why small-batch jam tastes best

October 9, 2015

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Preserving fabulous fruits results in the best jams and jellies. Lynne Goldman of Coyote Kitchen doesn’t overlook any of the fine produce of the Hudson Valley when she makes her small-batch products. When there’s little time to make your own, sample a jar of artisan jam by slathering it on a cracker, using it as a glaze or folding it into a simple cake. Check out the jam lady and this recipe for blackberry jam cake.

Small-batch jam from Coyote Kitchen

Small-batch jam from Coyote Kitchen

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