Strawberry and Rhubarb Jam

Another one from the Preservation Society book. Have I mentioned how much I love that book?

So ingredients and pictures, but no instruction below.

700g strawberries, quartered
1.2 kg rhubarb, chopped
1 green apple, cored and chopped
5 cups sugar
2/3 cup lemon juice


Easy no-bake cheese verrines

Becauce, really, this isn’t properly a cheesecake. It is, however, ready in 10 minutes, tasty, satisfying and sweet.

375g quark
1/4 maple syrup
2 table spoon melted butter
1/2 cup graham crumbs
3/4 cup sliced strawberries
1/4 cup low sugar strawberry jam
1. Combine the melted butter and graham crumbs.

2. Divide between 4 glasses. Don’t press the graham down, just spoon it in.

3. In a mixer, combine the quark and maple syrup. Whip until smooth.

4. Pipe into the glasses (to avoid smears on the side from spooning it in)

5. Combine the strawberries and the jam.

6. Spoon the fruits on top of the cheese. Chill until ready to eat or up to 3 days.

Thumbprint Cookies

I made these with the Boozy Strawberry Jam I made last summer. The saltiness of the shortbread is offset very nicely by the sweetness of the jam. A nice little taste of summer berries in the cold, grey and snowy winter.

Ingredients :
2 sticks butter, room temperature
2/3 cup sugar
2 large egg yolks
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt


1. Pre-heat the oven to 375F.
Cut the butter into chunks and put in the bowl of a mixer with the sugar.

2. Beat the sugar and butter until light and fluffy.

3. Add the yolks and the vanilla extract.

4. Beat until fully incorporated.

5. Add the flour and salt.

6. Stir together until the dough forms a ball.

7. Remove from the mixer and stick the dough in the fridge for a few minutes. This will help form the cookies and prevent them from spreading too much. Line a baking tray with parchment paper. Form balls of dough about 1 inch in diameter and space them on the sheet. Gently flatten with the palm of your hand.

8. With the handle of a wooden spoon, make a hole in each ball, just be careful not to go straight trough. Then use a 1/4 tea spoon measuring spoon and gently widen the well in the dough.
You can also use your finger or a thimble for this.

9 .Bake for 8 minutes then remove from the oven. If the wells have puffed up, just press them down again. Spoon in the jam.

Then put back in the oven for 4 minutes, until the edges of the cookie are firm and the bottom golden brown.

10. Carefully transfer to a cooling rack. They will be very soft at this point. Allow to cool fully.

Boozy strawberry and lavender jam

Super simple recipe, easy to make and very tasty. However be careful with the lavender. Most lavender springs sold by florist have lavender essential oils sprayed on them to intensify the scent… which makes them unfit for cooking.

1.5 kg of strawberries
1 cup of cider (but not ice cider)
1 cup brown sugar
2 table spoon of lavender flowers.


1. Wash and cut the strawberries. Put in a large, thick bottom pot with the sugar, cider and lavender flowers.

2. Over medium heat bring to a boil. Keep an eye on it, it will try to bubble over.

3. Lower the heat to medium-low and simmer until the berries have completely broken down. Stir often.

4. Pour into sterile jars and process as usual for jam. Makes about 20 oz of jam.

Vanilla and Ginger Pear Butter

This week-end was all about cooking preserves, so many recipes of things in jars to come! Here is a teaser picture.

First recipe : Vanilla and Ginger Pear Butter.

Not quite jam, not quite compote, but incredibly delicious and easy to do.

The vanilla and ginger make a great aroma as it cooks, and taste even better than is smells. You can add more ginger if you want, just taste as you go.

14 lbs of pears
1 /1/3 cup of sugar
2 vanilla beans (I used Mexican vanilla)
2 tea spoons freshly grated ginger
1/4 tea spoon kosher salt
Juice of 2 lemons


1. Peel and cut the pear into rough dice. Cut the vanilla bean in two. Put the pears in a large soup pot with the juice of the lemons, salt, sugar, vanilla and ginger.

2. Cook at medium heat until the pears start to render juice and to soften. Turn the heat down a bit and simmer until the pears are tender enough to be crushed by a wooden spoon.

3. Remove the vanilla beans. Mash the pears with a potato masher or blend with a stick blender until no chunks are left. Simmer until you reach a nice thick texture.

4. Pour into sterile jars, seal and process for 10 minutes.