Editor’s Note: Please welcome new contributor Jessica Alter, who joins ES as our resident canner/jammer/pickler/all-around put-it-in-a-jar-er.
Welcome to “Put it in Jar,” your go-to guide for must-make jams, plump pickles and anything else that can be stored in or served in…well, a jar. READERS BEWARE: I am not an expert in the field of canning or preserving. For the most part, I’m going down this rabbit hole because A) I enjoy topping my carbohydrates with sweet goodness in the form of gooey fruit and B) I love jars.
This past weekend I decided to start off by making a simple batch of peach jam. When looking for the perfect recipe, I wanted to make something so easy that I couldn’t possibly screw it up. (I’m encouraged by positive reinforcement. Failure makes me give up.) This recipe from Food & Wine was just the ticket. Peaches. Sugar. Lemon Juice. ‘Nuff said.
Begin by peeling and pitting the peaches into 1/2 inch wedges. So far, so good…
Per Se may be the best restaurant in New York, but it’s also a food blogger’s nightmare: no photos allowed!?! ES Spy Sara Huneke discovered a secret: opt for their $200 brunch instead of dinner, and you’ll have enough natural light flowing in to surreptitiously take drool-worthy smartphone shots.
Red wine-braised heirloom onions, arrowleaf spinach, broccolini, cauliflower, Meyer lemon and preserved horseradish.
Glazed white asparagus, yellow cling peaches, Belgian endive, Pearson Farm’s pecans, sorrel and Australian black winter truffle.Read More›