Jams, Jellies, Veggies, and Broth

I’m on a quest to make better use of the harvest in my own part of the world, to reduce fast-food consumption and increase veggie consumption, and to mess up my kitchen to good purpose several times a week all summer long.

Most of my current jams and jellies are low sugar using Pomona’s pectin. This year I bought three boxes; next year I’m buying in bulk. The picture above is low-sugar watermelon jam and it’s my favourite.

“To me, it’s sort of funny that wasting food is not taboo. It’s one of the last environmental ills that you can just get away with.”

– Jonathan Bloom (@WastedFood)


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