It’s officially jam-making season, and the Monterey Bay Certified Farmers Markets are a haven for jam enthusiasts. In early June, a stunning array of berries, including strawberries, olallieberries, blackberries, blueberries, loganberries, raspberries, and gooseberries, are in season. Moreover, cherries and Blenheim apricots overlap for a short period, while early stone fruits such as plums, apriums,...Read More

INGREDIENTS: 5 cups ripe Blenheim apricots (about 3-1/2 lb.) 1/4 cup fresh lemon juice 7 cups sugar, measured into a separate bowl 1 box Sure-Jell fruit pectin (powder) 1 teaspoon pure vanilla extract (optional, but nice) 1/2 teaspoon butter or margarine (helps reduce foam) METHOD: Bring boiling-water canner, filled two-thirds with water, to simmer. Wash...Read More

This is a delectable jam for toast or scones – and equally delicious drizzled on goat cheese for an appetizer with crackers or fruit. Glaze turkey burgers during the last minute of grilling with a brushing of jam. INGREDIENTS: 4 cups pears (about 8 or 9 pears), peeled, cored and chopped into 1 inch pieces...Read More

Use your choice of ripe raspberries, blackberries, Boysenberries, or ollalieberries for this easy jam. INGREDIENTS: 3 cups crushed berries (about 1 1/2 quarts of berries) 5 cups sugar 1 package powdered pectin (Sure Jell) 1 cup cold water METHOD: Sort and wash fully ripe fruit. Drain. Remove caps and stems from berries and crush. Measure...Read More