This blueberry-cardamom jam recipe allows for year-round enjoyment using frozen wild blueberries. The simple method includes combining ingredients, boiling, and canning the jam for short or longer term storage. The result is a flavorful jam reminiscent of pie, with an approximate yield of 6 1/2 cups.
This episode of my Rogers TV cooking show features speedy small-batch pickle recipes, which I consider essential for meals. Viewers can learn to make three quick and flavorful varieties: pickled carrots, small batch bread and butter pickles, and Lebanese-style quick pickled turnips, enhancing their culinary experience.
This post highlights the enjoyment of flavored finishing salts, which enhance the taste of various proteins. It provides a recipe for a red wine-infused salt, detailing preparation and storage methods. The recipe yields 1/2 cup and can be customized with other flavors like lemon, lime-cilantro, and hot chili pepper for gifting.
A deliciously crunchy and flavourful treat! Freshly-picked snap peas, also known as sugar snap peas,…
A delicious, versatile spread! I first tasted sage browned butter while staying at a charming…
Delicious preserves inspired by a favourite cocktail! I love watching people’s faces when they taste…
Ideal for cheese boards, sandwiches, salads and more! As a kid, I was obsessed with…
Sweet and spicy gifts from the kitchen! Welcome to another special holiday episode of Paula…
Versatile, savory gifts from the kitchen! For part three of four special holiday episodes of…
A delicious and versatile condiment! We’re big fans of cranberries and I use them often…
Constantly Cooking with Paula Roy 