Beautiful berry centres make these Christmas cookies an extra-sweet treat.
Does riper fruit make for more flavourful jam? Plus more common preserving questions, answered!
Chatelaine
Homemade preserves extend the life of produce—and make great gifts. Here are our best tips, tricks and product picks for making jams and jellies at home.
Camilla Wynne wrote the book on making inventive, flavourful jams, jellies and preserves—so we asked the preserving pro (and pastry chef!) to share some of her favourites.
Camilla Wynne
End brunch on a sweet note with these jam-infused cheesecake cups.
Satisfyingly chewy and high in protein, wheat berries make a great base for a room temperature side dish. This salad keeps well and leftovers are great for lunch, but we recommend assembling it right before serving for the best flavour and texture.—Eshun Mott
Instructions Variations Lemon Drizzle: On the day of serving, stir 1 cup icing sugar with 3 tbsp freshly squeezed lemon...
This weekend, grill your sangria, put a little caprese salad on kebab skewers—and celebrate smoke, spice and everything nice about outdoor summer cooking
Thick pieces of perfectly seasoned lamb and tender apricots pair beautifully with citrusy couscous.
The combination of dusky-purple plums and grapes almost creates a new fruit flavour. If you’ve never canned jam before, I strongly encourage you to try. Getting the set right can take practice, but the reward is a cupboard stocked with exquisite spreads! — Camilla Wynne
Passion fruit lends this jam extra acidity as well as a delightful, crunchy texture. — Camilla Wynne
Roasted asparagus and a savoury rhubarb sauce make dinner a quick, healthy and colourful ode to spring.
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