Stop us if this sounds familiar: You get overeager at the farmers’ market, load up on a ton of pricey and highly perishable fruit, then promptly forget about it. Don’t throw the fruit away. Instead, make jam. Since the fruit is getting cooked down anyway, it doesn’t matter if your berries are bruised or pears are past prime.
5 Farmers’ Market Recipes for Summer
Read article
Degree of Difficulty: Easy Total Time: 40 minutes
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Cook time 40 min.
Ingredients
4 cups fruit 2 cups sugar 1 tsp salt Juice of 1 lemon
How to make it
Cut away any parts of the fruit that look questionable, then combine 4 cups fruit, 2 cups sugar, 1 tsp salt, and the juice of 1 lemon in an enamel-coated cast-iron pot. If desired, add a handful of fresh herbs—we like rosemary with peaches or lemon verbena with blueberries. Bring mixture to a boil then simmer, stirring occasionally, until thick and shiny, about 20 to 30 minutes. Cool mixture to room temperature, pour into a glass jar or plastic container, and store in the fridge. It will keep for about six weeks.
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Stop us if this sounds familiar: You get overeager at the farmers’ market, load up on a ton of pricey and highly perishable fruit, then promptly forget about it. Don’t throw the fruit away. Instead, make jam. Since the fruit is getting cooked down anyway, it doesn’t matter if your berries are bruised or pears are past prime.
5 Farmers’ Market Recipes for Summer
Read article
Degree of Difficulty: Easy
5 Farmers’ Market Recipes for Summer
Read article
5 Farmers’ Market Recipes for Summer
Total Time: 40 minutes
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Cook time 40 min.
Ingredients
4 cups fruit 2 cups sugar 1 tsp salt Juice of 1 lemon
How to make it
Cut away any parts of the fruit that look questionable, then combine 4 cups fruit, 2 cups sugar, 1 tsp salt, and the juice of 1 lemon in an enamel-coated cast-iron pot. If desired, add a handful of fresh herbs—we like rosemary with peaches or lemon verbena with blueberries. Bring mixture to a boil then simmer, stirring occasionally, until thick and shiny, about 20 to 30 minutes. Cool mixture to room temperature, pour into a glass jar or plastic container, and store in the fridge. It will keep for about six weeks.
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Cook time 40 min.
Ingredients
4 cups fruit 2 cups sugar 1 tsp salt Juice of 1 lemon
How to make it
Cut away any parts of the fruit that look questionable, then combine 4 cups fruit, 2 cups sugar, 1 tsp salt, and the juice of 1 lemon in an enamel-coated cast-iron pot. If desired, add a handful of fresh herbs—we like rosemary with peaches or lemon verbena with blueberries. Bring mixture to a boil then simmer, stirring occasionally, until thick and shiny, about 20 to 30 minutes. Cool mixture to room temperature, pour into a glass jar or plastic container, and store in the fridge. It will keep for about six weeks.
Cook time 40 min.
Cook time 40 min.
Cook time
40 min.
Ingredients
- 4 cups fruit
- 2 cups sugar
- 1 tsp salt
- Juice of 1 lemon
How to make it
Cut away any parts of the fruit that look questionable, then combine 4 cups fruit, 2 cups sugar, 1 tsp salt, and the juice of 1 lemon in an enamel-coated cast-iron pot. If desired, add a handful of fresh herbs—we like rosemary with peaches or lemon verbena with blueberries. Bring mixture to a boil then simmer, stirring occasionally, until thick and shiny, about 20 to 30 minutes. Cool mixture to room temperature, pour into a glass jar or plastic container, and store in the fridge. It will keep for about six weeks.
Cut away any parts of the fruit that look questionable, then combine 4 cups fruit, 2 cups sugar, 1 tsp salt, and the juice of 1 lemon in an enamel-coated cast-iron pot. If desired, add a handful of fresh herbs—we like rosemary with peaches or lemon verbena with blueberries.
Bring mixture to a boil then simmer, stirring occasionally, until thick and shiny, about 20 to 30 minutes.
Cool mixture to room temperature, pour into a glass jar or plastic container, and store in the fridge. It will keep for about six weeks.
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Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
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Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
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