Jarring jam … why small-batch jam tastes best

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

SHARE:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on linkedin
LinkedIn

RELATED POSTS

Chowder for the Wolf at the Door

When 10 pounds of potatoes and a couple dozen ears of corn show up unannounced, welcome them home to the chowder pot. After transforming our

Apple Soup Sendoff

Farewells bring on mingled emotions. Some signal “goodbyes” and others “so longs,” with hopes to stay connected even over long distances. When the time came

Peppered Corn Meal

Preparing the perfect polenta sounds easy enough, but around my kitchen, it takes added patience to work with the grainy flour ground from white or