By Allison Carroll Duffy This pear conserve–studded with dried fruit and toasted pecans– is sweet, rich, and undeniably decadent. Generously laced with warming spices and a touch of citrus, it’s one of my most favorite conserves, and it’s a perfect … Continue reading
For several winters when I was a young kid, my family vacationed at Mount Tremblant, a ski resort a couple of hours north of Montreal. I’ve heard it’s quite ritzy and modern these days, but when I was there, in … Continue reading
I don’t buy fresh pineapples all that often, but when I do I am always reminded of how much I love them, and how extraordinary delicious–and intensely sweet–a perfectly ripe pineapple can be. I find that making jam with extra-sweet … Continue reading
Allison says: “Without a doubt, February is the time for marmalade. Not only is it the height of the citrus season, when fresh, quality fruit is widely shipped and easily available, but the sunny nature of this yellow-orange spread is bound to Continue reading
Allison says: “My new favorite condiment! This soft-set jam has quickly become my go-to jam for dressing up a cheese plate, and it’s delicious alongside roast turkey or roast pork. The caramelized onions are sweetened with apple cider and maple syrup.” Continue reading
Allison says: “When I first started working on this recipe, I wasn’t so sure I was going to love the end result. Now I think — what an unexpectedly delicious way to enjoy summertime tomatoes!”
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Allison says: In August, local peppers are overflowing – colorful, abundant, and truly gorgeous. Hot pepper jelly is a great way to enjoy these beauties, but this summer, why not also try some hot pepper jam? Continue reading
Allison says: “With the solstice right around the corner, and summer weather upon us, local strawberries have finally made their long-awaited appearance!” Continue reading
Allison says: “Rhubarb is one of the first perennial edibles to push its way up through the soggy spring soil — rhubarb has definitely been on my brain. This rhubarb conserve is a savory one – sweet, sour, spicy, and a little bit pungent, all at the same time. It’s like a chutney, really, and I use it in the same way.” Continue reading
Allison says: “I most often use cranberries in pie or in chutneys and relishes served as an accompaniment to a main course. This holiday season I thought it would be fun instead to make a cranberry jam. ” Continue reading
