Shae's prize-winning jam
When I first started writing this website, I was one of the only ones out here blogging about canning, preserving and generally putting food in jars. Happily, in the last two years, a whole community of jam and pickle makers has sprung up. Folks like Kaela, Julia, Kate, Tigress and those happy goats are just some of the plucky preservation-minded writers who have leapt into the seasonal fray.
Another preserving blogger, who I had the pleasure of meeting last month at BlogHer Food, is Shae Irving from Hitchhiking to Heaven. Shae is an award-winning jam maker (truly, she won nine ribbons in the 2010 Marin County Fair) who happens to also be an accomplished writer. So, it was just a natural step for her to write a little e-book detailing her jam making techniques and favorite recipes. It’s called Hitchhiking to Heaven Prizewinning Recipes 2010 and it’s worth every penny of the $9.95 price tag.
I bought myself a copy as soon as I learned it was available and spent the next hour of my workday (shh, don’t tell) drinking it in (I love the instantaneous nature of the e-book). I find that the more I get into this world of canning, the more there seems to be to learn and absorb. Shae’s little book offers just the sort of detail that feeds my creativity and makes me want to leap to my feet and head to the kitchen (if any agents or publishers are reading this, I suggest you get in touch with Shae post-haste. She’s a gem and her writing is just lovely).
Lucky for all of you out there (and courtesy of Shae), I have one copy of this book to give away. Just leave a comment on this post and share what you think your prize-winning recipe would be. The comments will close at 11:59 p.m. on Wednesday, November 10, 2010.
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So awesome! Thanks for sharing!
I’m rather fond of my blueberry plum conserve; it’s delicious!
I made cranberry applesauce last month: 5 lb Haralson apples and one pound cranberries, with a couple cups of cranberry juice as the liquid and just enough sugar to keep the cranberry tartness from dominating. Then I added only ginger, no other spices. We all think it is lovely and quite different from traditional cinnamon applesauce. I even wrote “do not give away” on the jars–it’s all for us
I CANNED MY FIRST BATCH OF ANYTHING EVER THIS WEEK!!! I made apple sauce, and some really runny apple jelly! Now I’m hooked and found your blog!!! I can’t wait to learn more!!
I made apple butter for the first time this week!
I didn’t quite make it! But will likely pick up a copy anyways!
My sylvan berry jam is the best according to friends and family. Too bad there are so many thorns on them.