Nestled in the rolling, green farmlands just outside of Lebanon sits a small cannery, where on any given day, the sweet scents of locally grown strawberries, blackberries, apples and peaches permeates the air around it, as Sonya Staffan — aka The Jam and Jelly Lady — works her magic, in the little kitchen that love built.
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Jam session lingo
A glossary about jam, jelly and other spreadables in a jar:
Jam: made with mashed or finely chopped ingredients. The flesh of the fruit or vegetable is used, not discarded like they are in jellies.
Preserve: a spread containing sliced fruit ingredients that hold their shape while being cooked. Traditionally, it is spread on toast, but Staffan likes a dab of Peach Preserves on tender pork tenderloin or cold vanilla bean ice cream!
Conserve: is a very chunky spread, containing two fruits plus a citrus fruit, and perhaps a nut or raisin. It’s great spread on a bagel or even spooned on top of pound cake.
Relish: features chopped and pickled vegetables instead of fruits and can be served over meats and soups, or stirred into mayonnaise or creme fraiche to make a tartar sauce, also known as a remoulade. The Jam and Jelly Lady’s best-selling relish: zucchini relish.
Chutney: a spicy and sometimes hot condiment containing a primary fruit, followed by an assortment of secondary fruits, brown sugar, vinegar and spices such as garlic, ginger and mustard seed. Chutneys pair well with meats and cheeses.
Saving you time, money
Every Wednesday in Life, we bring you new recipes to try in your kitchen, plus time and money-saving cooking tips from chefs, caterers and food experts across our region.