As mentioned in an earlier post about Henry Miller, I first came across a quince tree while living for one magical year in his Big Sur house. The old gnarled tree at the edge of his property produced just enough chartreuse-yellow fruits for me to make several jars of quince jelly and try my hand [...]

Thumbing through my favorite guilty pleasure–Waitrose Food Illustrated (UK)–on a recent Sunday, I came across a recipe for raspberry jam with rose water reminding me of that unique and delicate paring. Coupled with the fact that for weeks my daughter kept trying to slip Trader Joe’s raspberry jam into our cart (unfortunately made with corn [...]

And here’s the promised marmalade recipe. Blood oranges make a beautiful, ruby orange colored marmalade that tastes delicious all year long. I tend to use less sugar in my preserves than most recipes call for, allowing the flavor of the fruit to take center stage, while still managing to get a good set.  Plan to make [...]