Tasty Biscuit

Category: Preserves

  • Fig jam

    Aug 16, 2016: 810 g or 1.78# figs 267g sugar 3.5 T lemon juice 1/4 C brandy Started 200g sugar Sept 3, 2016 Bowl is 310 g 1839-310=1529g of Calimyrna figs 500-509g sugar 6-7T lemon juice Fig leaf 3 pinches of salt 1/4 C whiskey. Meh. Added a couple gluts of brandy and perked up.…

  • Tomato conserva

    10 # tomatoes (we use dry-farmed Early Girls, which yield more conserva) 1/2 C olive oil 2t salt large pot food mill olive oil for pan 2 half pints or 4 Rinse and dice the tomatoes. add oil and salt and bring to a simmer for 3 minutes run through food mill pour into 3…

  • Brown sugar vanilla plum jam

    July 2011 trial: 3.9# Plums (about 9C) 1 1/4 C sugar 3/4 C muscovado sugar lemon juice vanilla bean Michelle’s comment: Oh my – yum

  • Strawberry Rasberry Jam

    This tart and full-flavored jam started off from a Happy Girl Kitchen workshop and evolved into it’s own thing with us.

  • Membrillo and Quince Jelly and Quince Syrup

    This is adapted from one of Jordan’s classes from Happy Girl Kitchen. This was my introduction to quince. I am always surprised at the deep red color the jelly, syrup and membrillo turn into when done. Quince has a very distinctive smell and taste: it is floral soap in fruit form. Most find it inedible,…

  • Ketchup

    This is what we did in the Advanced Tomato Workshop with Todd at Happy Girl Kitchen.

  • Canned Tomatoes

    Last Saturday the family plus a few tango friends descended upon Cupertino for some tomato canning. Our second year of it.

  • Straight up Plum Jam

    Our plum jam.

  • Bay Plum jam

    While we love our other plum jams, this one is the clear winner. That may be because it is an unexpected flavor combination for something sweet. Who knows? Who cares? (Answer: not many)

  • Blueberry Preserves (jam or compote)

    One of the more simple alternatives. This is a generic recipe.