12/09/2020
A little behind-the-scenes for your Wednesday. Small batch canning is all about working with the ingredients you have to develop the best possible flavors. Last week, we made batches of peach cardamom and peach basil jam (seen here); as you can imagine, winter peaches are hard to find, and the ones we got were great, but a little underripe. The base recipe is the same for both, but we slow cooked the peach cardamom batch to deepen the fruit flavor to balance with the deep, earthy cardamom. The slightly underripe peaches were perfect for the peach basil, so we did a faster cook to keep the brightness of the peaches in balance with the more delicate basil. You can see the difference in the colors here. We are back in stock with blueberry raspberry brown sugar and strawberry margarita as well....all are truly small batches, though, so may not last long!