Recipes

How to tell if jam is set - TheMessyBaker.com
How to tell when jam is set

Even with a solid recipe, good ingredients and the right equipment, telling when a jam or jelly is set can be tricky. If you don't cook it long enough you can end up with fruit sauce. If you cook it too long you have a...

How to Sterilize and Process Preserves - TheMessyBaker.com
How to Sterilize and Process Jars for Preserves

For those who are coming late to this series on homemade preserves, you might want to read the two previous posts. 1. Essential Tools for Making Preserves  and 2. Key Ingredients for Great Homemade Jams and Jellies. For those, like me, who just want to...

Key ingredients for successful homemade jam or jelly - TheMessyBaker.com
Key Ingredients for Great Homemade Jam and Jelly

So, now that you have all the preserving equipment at hand, what goes into a delicious, properly set -- and safe -- batch of  jam or jelly? Other than a recipe written and tested post-1989? Not all that much. You actually require more equipment than ingredients...

Some items you'll need for preserving - TheMessyBaker.com
Essential Tools for Making Preserves | Jam and Jelly

I made my first batch of jam with nothing more specialized than two Dutch ovens and mismatched mason jars that had been collecting dust and dead spiders in the basement. Because I feared spiders more than bacteria, I put all my effort into sterilizing the...

Concord Grape Pie - TheMessyBaker.com
Canadian Food Experience Project – Concord Grape Pie

My Cherished Canadian Recipe Everyone in my immediate family uses the same shortbread recipe. We got it from my mother, who got it from her mother, who got it from a rather odd neighbour. My grandmother wanted the recipe so badly she dutifully wrote out the...

Peach Melba Ice Cream melting - TheMessyBaker.com
Peach Melba Ice Cream

The other day I admitted I had a great big culinary knowledge gap. Oh, I was willing to share my apricot ignorance, but I was a bit smug about peaches. I considered myself a veritable Ms Know-It-All when it came to my favourite stone fruit....

Apricot Pistachio Tart - TheMessyBaker.com
Filling the Knowledge Gap – Apricot Pistachio Tart

Ever feel like you're the last person to learn something? For example, did you know WTF does not stand for "What's the fuss?" Or maybe you were absent for the lesson on narwhals. How else would you know they're real creatures and not some Disney...

Roasted Beet Salad0071Square
Roasted Golden Beet Salad with Tarragon Dressing

Gold is the new red. At least for me when it comes to beets. In the past I have been more than a little vocal about my dislike of your garden variety red beets. I want to like them. Really. They have a gorgeous ruby...

Mushroom Stuffed with Plums and Hazelnuts — TheMessyBaker
Stuffed Mushrooms with Plums and Hazelnuts

Perhaps it's the difference between European and North American sizes. Maybe our crops are bigger and our platters smaller. If shown the same mushroom, would French and Canadian eaters argue over whether it was small, medium or large? I don't know. But I do know...

Apricot & Honey Jam - TheMessyBaker.com
Apricot and Honey Jam with Lemon Verbena

I'd officially like to apologize to apricots. For years now, I've been the mean team captain who always calls dibs on her friends and chooses the popular kids first, leaving the smaller classmates kicking the grass with their yet-to-be-broken-in sneakers and pretending that being picked...

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