by Renee Pottle | Sep 13, 2019 | Canning and Preserving, Instagram, Jellies
Late summer peaches and tart peaches combine to make a rosy-hued jelly. I have been a Canbassador for Washington state stone fruits for a few years now. Which means every summer I share a combination of old favorites and new creations, using sweet cherries and/or... 
by Renee Pottle | Jun 6, 2018 | Canning and Preserving, Jellies
It’s fresh strawberry season, which means we can eat them out of hand, freeze them, make pie, have a fresh fruit salad, drown them in cream, or make jam – sooooo many varieties of jam. On this site: Strawberry-Mango Jam with Lime Strawberry-Raspberry Honey... 
by Renee Pottle | Sep 30, 2015 | Canning and Preserving, Jellies
How to make any no-pectin jelly. My husband thinks perhaps I have gone overboard making jam this year. Although I give it away as gifts, he says we don’t know that many people. There are 86 jars so he may have a point. But I love to make long cooking, no pectin... 
by Renee Pottle | Aug 20, 2015 | Canning and Preserving, Instagram, Jellies
Indulge in a Mediterranean treat with homemade fig jam. I love fresh figs. Good ones. Nice ripe, juicy, figs. Soft to the bite, but rich in flavor. Similar to a date, but less heavy. Figs are native to the Mediterranean region, and even grow in several places here... 
by Renee Pottle | Nov 10, 2014 | Canning and Preserving, Instagram, Jellies
Quince paste can easily be made at home, it just requires a strong stirring arm! Several times over the past few months we have visited our local farmer for boxes of apricots, peaches, and apples. Each time we drove onto the farm, I kept my eye on a fairly small,...