Strawberry Balsamic Jam- A new twist on an old favourite. Balsamic vinegar adds a subtle depth of flavour to this delicious jam. For something different thin 1T of jam with equal parts of balsamic vinegar and olive oil. Add salt and pepper and pour over a spinach salad.
Triple Berry Jam- Blueberries, raspberries and strawberries are the perfect trio which makes it feel like summertime even in fridged Ottawa winters. Wonderful in fruit tarts.
Rhubarb Ginger Jam- This traditional British jam is tart and sweet and perfect for any rhubarb lover. Honey balances out the pungent ginger and tart rhubarb. For a traditional British Tea try it on scones or crumpets.
Perfect Peach Preserves- This is my grandmother’s peach jam recipe, although it is more like preserves with large chunks of fruit floating in a thick lemony syrup. MyDad would eat this jam on pretty much anything, including chocolate cake and chocolate ice cream, but I recommend it as a runny jam, toping for pancakes or ice cream.
Rosemary Apple Jelly- A clear fresh tasting jelly. The rosemary makes it a wonderful condiment with pork, chicken or lamb. Also wonderful on crackers with sharp cheese or on cheese scones.
Sizzlin’ Salsa- Comes in mild, medium and bold to suit everyone’s taste. Unlikemany commercial brands this salsa is salt and sugar free. It’s chunky, flavourful and garden fresh.
Maple Cinnamon Apple Sauce- This apple sauce is thick and rich with lots of bold cinnamon flavour. Eat it as a delightful dessert or as a sweet paring to your favourite pork dish. Available in chunky or smooth.
Orange Cranberry Sauce- This is based off my family's traditional cranberry sauce but the cranberry flavour has been amped up with the addition of tart cranberry juice and tangy orange juice and peel. The perfect accompaniment to thanksgiving turkey, roast chicken, roast beef or roast pork. Also excellent poured over a wheel of brie cheese, wrapped in phyllo dough and baked until gooey.
