Classic peach jam
Strawberry preserve
Cherry jam
If you ever see in Deli’s like Moshe’s, Le pain quotidian, smoke house or at any gourmet super markets there are pretty good chances that you would catch me around their shelves which are dotted by jams and preserves made inhouse, checking the label for ingredients and effusing over their brilliant flavor pairings but too pricey to bring them home. Strange but Its only this year for me in Mumbai that I got introduced to peaches, nectarines, persimmons, picture perfect cherries and abundance of strawberries. these fruits elude the markets of Hyderabad *sigh*. So in an attempt to take full advantage of the abundance I decided preserve few fruits, carefully ‘can’ them, eat it over buttered toast in the morning, eat it by spoonful when craving for sweet in the night or to put a twine around the jars and present it to friends. while I was looking up for tips on canning and recipes on Jams I did a right thing by ordering Canning for a new generation by Lianna krisoff and I was hooked. Earthy recipes and canning at home with minimum care are the star points for me in this book.
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