This sweet tart Mirabelle plum jam proves you don’t need a Parisian zip code or deep pockets to enjoy something classy and extraordinary. Got yellow plums in your backyard? One recipe, two simmers, and you’ve got a jar fit for a glass shelf in a French confectionery.
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Remember those jams sold at fancy patisseries that make you stop in your tracks? That’s this one! Full of ripe strawberries, perfumed with rose petals, and surprisingly low in sugar, this strawberry and rose petal jam delivers pure French confiture magic. It’s like bottling a Parisian summer, except this time, you made it yourself.
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When you’ve jammed, jellied, and still have plenty of raspberries left – make sorbet! It’s a chic France-inspired solution for berry overload. When you can’t bear to see all those raspberries go to waste, raspberry sorbet becomes more than dessert! It becomes smart food preservation! True you can’t can it, but you can freeze it
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This raspberry wild rose petal jam with Timut pepper is bright, floral, lightly tingly and also perfectly smooth. It’s designed as a jam for cheese, adding a lush, elegant layer that transforms fresh cheeses into a full-on moment. Get ready for “wow” moment when someone takes a bite and immediately asks, “What IS that?”
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Miss those sweet, store-bought berry syrups? So did we, until we read the labels. Our raspberry syrup flips the script: real raspberries, vanilla, sugar and cinnamon. No corn syrup, no red dye, no “natural flavor” mysteries. Just pure, fruity goodness for pancakes, yogurt, or cocktails. Enjoy the syrup you can feel good about.
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This red huckleberry jam is a love letter to mossy trails, summer mornings, and berry bounty. If you’ve never tried to make huckleberry jam, this is your sign. Get out there into the forest. Find those berries (or make friends with a forager), grab some maple syrup, and make a batch. Share it. Hoard it.
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Our raspberry jam breaks out of the mold. Seedless, low sugar, spiked with port and pepper, this is the jam that went rogue. It’s like that guest at a polite garden party, that shows up wearing leather boots and carrying a bottle of booze. Bold, smooth and unforgettable. Make it! Go rogue!
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Sweet. Spicy. Bold. Pretty. Adaptable. Our pineapple pepper jam walks the fine line between kitchen staple and edible show-off. It’s not our most requested jam for nothing. It earned that crown with every sticky, glorious spoonful. Make it. Can it. Gift it if you’re generous. Hoard it if you’re not.
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Maybe you’re not hosting a dinner party. Maybe you’re just reheating this on a Tuesday night, wearing sweatpants, using the fancy bowl to feel something. This braised oxtrail ragu is a freezer meal that makes you look like the person who has it all together, even if you absolutely do not.
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There’s something wildly satisfying about making a sauce that would make your real or imaginary Nonna proud – or at least make her pause before criticizing your stirring technique. This sauce isn’t fancy. It’s not complicated. No shortcuts or mystery ingredients. This is real food. Just tomatoes, salt, basil, and time. It’s just right.
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You’re invited to join the pantry – for fresh recipes and tips – or simply close this and continue exploring. Take a look around and enjoy.