Jam Notes: It’s That Citrus Time of Year!

February 2016 — If you’re ready to try something different and delicious — make some Margarita Marmalade, recipe excerpted from Preserving with Pomona’s Pectin, by Allison Carroll Duffy. Also links to new recipes for Satsuma Marmalade, Mimosa Jelly, and Mulled Red Wine Jelly. Continue reading

The Jam (S)Pot: Jo’s Jellies — Some Like It Hot!

November 2015 — The place to go for your low- and no-sugar jams & jellies, in or near New Orleans, is the Gretna Farmers Market. Jo-Ann Monconduit, the owner and creator of Jo’s Jellies, is there most Saturdays from 8:30am to 12:30pm. Jo-Ann especially likes making hot pepper jellies – like Habanero Gold, Hell Hot Haberno, Jalapeno Jelly, and Thai Pepper Jelly – from peppers she grows herself. Continue reading

Jam Notes: Experimenting with Syrup

September 2015 — Gina Barber says: “So far, I’ve made over 100 half-pint jars of “happy breakfast fixin’s” – jam, jelly, preserves, and syrup – plus a couple dozen pints of pie fillings, and have used less than 10# of sugar! . . . We are experimenting with EVERYTHING – using apple and white grape juice concentrates to do the all-fruit versions. We’ve also used Continue reading

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