For the September issue of Focus on the Coast, I learned how to can jam. Can I just tell you how much fun it is?! If you haven't canned before, I would definitely suggest starting with something simple like jam or preserves, which you process in boiling water. Having a stocked cupboard and enjoying the fruits of your labor for months to come makes the canning work totally worth it.
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Photo by Jason Armond for Focus on the Coast |
I chose to start with Fig Jam because I use it so often in my cooking. Figs are in season now and this jam is very versatile, especially in fall recipes.
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Photo by Jason Armond for Focus on the Coast |
I used the jam as a base for this rustic Caramelized Onion & Bleu Cheese Pizza and it was absolutely to die for. Mike, the photographer and I stood around in the kitchen after the shoot and ate every last bite! The sweet, salty, and tangy combination is out of this world.
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Photo by Jason Armond for Focus on the Coast |
One of my favorite prepared marinades is vidalia-onion fig, so I whipped up something similar using my fig jam. This Balsamic-Fig sauce paired perfectly with pork tenderloin.
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Photo by Jason Armond for Focus on the Coast |
Head over to the Focus on the Coast for the full recipes, and click here for more of my do's and don'ts of canning!
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