A tart tasting sauce that I would shake up with a neutral oil to make a vinaigrette or reduce it to a syrup to serve over chicken, pork, duck or salmon, or maybe even over chocolate ice cream (now we’re talking) »

I want to try something sweet using a rhubarb-berry mixture. This has rhubarb as a base with blackberries, strawberries and lemon for flavouring »

This preserve is almost like a jam. Steve really liked it and the blend of apple with cranberry is very gentle. You could easily make it with red-currents as well.

I went raspberry picking. Some are frozen some to mix with apple sauce later in the season, jarred some in water for smoothies and muffins, and jammed a batch with Liquid pectin. I’ve included that recipe for reference. Yield was 7 jars »

This recipe is triple berry using blueberries, raspberries and strawberries – all of which are in season right now! I am all jammed out so maybe next year »

I find these natural recipes are much darker than the boxed-pectin method, probably from the cooked sugar, but I think I’ll continue trying this type of method »

This artisan cherry jam uses a volume ratio to determine how much sugar should be added and uses lemon for pectic »

This is a boil method recipe to jell the sugar and uses lemon as a natural pectin source »

I am a canning machine. Seriously, this is what I’ve made over the past two weeks »

I thought this combination of rhubarb and lavender seemed a little odd, but looks like this year rhubarb is the theme for my jams »