This Low Sugar Triple Berry Jam captures the bright, fresh flavors of summer strawberries, raspberries, and blackberries in every spoonful. Made with Sure Jell low-sugar pectin, the jam has just the right balance of natural fruit sweetness and a lighter touch of sugar, allowing the berries to shine. Perfect for spreading on warm toast, spooning...Read More

Meyer lemons are one of California’s brightest winter treasures. Believed to be a cross between a lemon and a mandarin orange, they offer a naturally sweet-tart flavor that’s less sharp than a standard lemon yet more fragrant and floral. Their thin, smooth skins and abundant juice make them perfect for marmalade, a traditional preserve that...Read More

Add a tropical twist to your breakfast spread with this Kiwi Rum Jam! Sweet, tangy kiwi meets a splash of smooth rum for a jam that’s as unique as it is delicious. Spread it on toast, drizzle over pancakes, or even stir a spoonful into yogurt for a morning treat with a hint of island...Read More

Kiwi pineapple jam is a delightful blend of tropical flavors that’s both tangy and sweet, perfect for brightening up your morning toast, yogurt, or even as a unique glaze for meats. The tartness of kiwi pairs beautifully with pineapple, creating a jam that’s vibrant in both taste and color. Easy to make, this jam is...Read More

Small pickling cucumbers are available now at KT Farms at the Aptos Farmers Market, so this is the ideal time to make pickles. Making a small batch of pickles is a great weekend project that combines creativity with practicality. If you’re new to canning, following this simple guide for your first project will hopefully build...Read More

Capture the taste of summer with this Berry Freezer Jam—a simple, no-fuss recipe that preserves the bright, fresh flavor of ripe seasonal berries. Whether you use raspberries, blackberries, Boysenberries, or olallieberries, the result is a jewel-toned jam bursting with pure fruit sweetness. No canning equipment needed—just stir, pour, and freeze for a homemade spread that’s...Read More

Need to jazz up a charcuterie platter? We love adding piquant spreads to our appetizers  — and this fruity red onion ‘jam’ adds lots of flavor to pâté or cheeses. It’s particularly delicious with grilled poultry or steak. Serve as a condiment with Cornish pasties or sausages. INGREDIENTS: 1 1/2 quarts chopped rhubarb (or 1...Read More

Making feta at home is a satisfying way to explore the art of cheesemaking. With milk, a starter culture, rennet, and a little patience, you can create a tangy, brined cheese that’s delicious crumbled over salads, tucked into savory pastries, or served with ripe tomatoes and good olive oil. Goat’s milk lends a distinctive flavor,...Read More

INGREDIENTS: 1-gallon goat milk 1 DVI chèvre culture Salt Cheesecloth or butter muslin METHOD: Bring the milk up to 86°F and add direct set culture, stir well, and set aside for 18-24 hours, keeping the temperature between 70-80°. After this period, the curds should be separated from the whey into one large mass in the...Read More

MILK Make sure the milk you use for this cheese is NOT ULTRA- PASTEURIZED. Homogenized milk will work fine. Fresh farm milk will also work well but we encourage you to make first batch of cheese with 1 gallon of store bought whole milk. Low-fat milk will work but the cheese will be drier and...Read More