Kick off a canning party with homemade heirloom tomato mix, a little vodka, and pickled veggie garnishes.
Photo: Cedric Angeles
"Spices! In jam! This was the jam that made me realize how good homemade preserves could be--and I'm pretty sure it landed me my book deal. You can use any kind of plums. Tart, even under-ripe, plums too puckery to eat out of hand make especially good jams."-Liana Krissoff
- Recipe: Cardamom-Plum Jam
Recipe from Liana Krissoff, author of Canning for a New Generation.