Despite the conditions and the isolation, as well as a horrible sneezing cough that persisted for about an hour after I woke up, those nights with that random, scarred and often scabbed cat on my chest, were the best nights of sleep I ever got in Baghdad.
just when I begin to imagine scurvy symptoms, I spot a jar of gooey goodness made from end-of-season fruits preserved for the winter ahead. Grab a jar, get a spoon and read on. I'm going to unfold the mysteries of these gelatinous treasures.
Last Wednesday I picked up the weekly newspaper insert from our local paper. Three articles on canning were featured. As I scrolled down the page, I came to a recipe for pear and chocolate jam. Pear. Chocolate. Jam.
Farmers markets around the country are screaming with color right now yet many still demur at the prospect of making their own fruit preserves. Market devotees deserve to know they've been unnecessarily intimidated.
The Strawberry Rite of Passage, now transcribed for future generations, is more than just making great tasting jam, it's the experience of doing it for oneself and knowing where your food comes from, supporting local farmers and recapturing one of the lost home arts.