Archive for Canning and Preserving

Roasted Golden Plum and Sage Jam with Honey

Welcome to Okanagan week here at CBL! As you know, I recently returned from a whirlwind tour of the Okanagan, and I want to share some of those destinations with you this week, as well as recipes inspired by the places I visited. Today is inspired by breakfast, Wednesday’s will be inspired by lunch, and Friday’s will be inspired by dinner. 

We start in Pentiction, at the Lakeside Resort. Not only is it a hotel, it houses a private marina on Okanagan Lake, a conference centre, and three restaurants (I didn’t stay there, but Marc Smith did–you can read his review here). We got to have breakfast here, at the Hooded Mergancer Bar and Grill.

Chef Chris' Herb Garden--just steps from the kitchen!

Chef Chris’ Herb Garden–just steps from the kitchen!

The hotel is built right out over the water, so you can sit outside and watch the waves and boats and water skiers while you enjoy your meal.

Growing conditions in the Okanagan are so rich, that more restaurants than not have their own herb gardens. The Pentiction Lake Resort takes it one step further, however. They have their own farm to supply fresh produce to the hotel’s restaurants. They grow a huge variety of their own fruits and vegetables, and post what’s come in from the farm to be integrated into the menu that day on a blackboard.


They also have an apiary and make their own honey. I had some of this liquid gold with my fruit, yogurt and granola for breakfast, and I loved it so much, I came home with some.

Breakfast of champions! Plus, the view...

Breakfast of champions! Plus, the view…

I halved and stoned some golden plums, and then drizzled them with the honey. I then laid some sage overtop (an homage to Chef Chris’ herb garden right outside the restaurant), and then roasted them in the oven until they were soft and a bit caramelized. The honey and the roasting helps to bring out the sweetness of the plums in these preserves, and the sage adds a subtle earthiness to the final product.

This jam would be great simply spread on toast, or served with a soft cheese and a baguette.

roasted golden plum and sage jam with honey

Roasted Golden Plum and Sage Jam with Honey

(adapted from Local Kitchen)


  • 12-15 golden plums
  • 1/2 cup honey
  • 2-3 sprigs fresh sage
  • a pinch of salt
  • 1/2 cup water
  • 2 tbsp lemon juice

roasted golden plums with sage and honeyMethod: 

  1. Wash the plums well, and halve them. Remove the pits.
  2. Line a large baking sheet with aluminum foil. Place the plum halves, cut side up, on the baking sheet. Drizzle honey all over them, using up about 2 tbsps of it. Save the rest for later in the recipe. Sprinkle with a little sea salt. Place the sage sprigs on top of the plums, and then roast in a 375 degree oven for about 20-30 minutes, until the edges are browning, and they look caramelized.
  3. Remove from the oven, and remove and discard the sage.
  4. Allow to cool slightly, then place the plums and the reserved juices in a blender, and pulse just once or twice. You want to break the plums up, but you don’t want to puree them, you want to leave some chunks of fruit in the jam.
  5. Add the plums back into a large pot, and add the rest of the honey, the water and the lemon juice. Bring to a boil, and allow to boil for about 10 minutes, or until the temperature registers 220 degrees on a candy thermometer.
  6. The jam is, at this point, done. If you want to preserve it, do so according to manufacturer’s recommendations. Otherwise, ladle into jars or plastic containers, and keep in the fridge until you can use it.


Garlic Scape Jam Plus a Giveaway!

Scapes! Scapes! Scapes! I’m obsessed. Every year I look forward to early June, when the Scapes are in season at the Farmer’s Market. I buy handfuls and then come home and turn them into pesto. The season is short, so I usually go back every week until they are gone just to snag more.

With ice cube trays full of frozen pesto now safely stowed in the freezer, I started thinking about other things I could do with scapes. Last year, I’d tried making a jam, but it failed miserably. I added a couple more fails to that count this year, but I finally hit on the right recipe.

The idea for this jam is more along the lines of a red pepper jelly–combining sweet, along with spicy, the tang of the vinegar, and, in this case, garlicky goodness.

I’d serve Garlic Scape Jam atop a baguette or crackers and cream cheese or brie. It brings a savoury element and pairs nicely with the softness of the cheese.

Garlic Scape Jam

I think this would also be killer to serve with any grilled meats. Try including it in your favourite glaze recipe (many glazes call for jam or preserves) to finish off grilled chicken, pork or steak.

The sweet-savory with the hint of garlic really, really rocks.

Bernardin Giveaway

I have one of these awesome home canning kits from Bernardin, and they sent me another one, so I thought I’d give it away to one of you so you can make your own Garlic Scape Jam or whatever you like!

It comes with:

  • a rack for easily raising and lowering your jars into the canning bath
  • a 21 quart canner
  • a jar lifter
  • a funnel
  • a magnetic lid lifter (this is my fave thing!)
  • a bubble remover
  • a 4 pack Collection Elite decorative jars with lids
  • Original Crystals pectin and
  • a recipe booklet.

To win: in the comments section below, tell me what you’d make with your new canning kit.


For an additional entry, tweet:

Garlic Scape Jam

(recipe adapted from Wood Ridge Homestead)


  • 2/3 cup Garlic scapes, washed–trim off anything above the flower
  • 2 green Bell peppers, washed, seeded, and cut into chunks
  • 1 cup white or apple cider vinegar
  • 5 cups sugar
  • 1/2 tsp red pepper flakes (optional–if you like a little heat)
  • 1 package Bernardin liquid Pectin


  • Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Chop up the scapes into manageable 2″ sections, and put them in the blender. Blend the crap out of them until they are nicely pureed. Place them in a large, heavy-bottomed, stainless steel pot.
  • Repeat the same process (pureeing) with the green peppers, and add them to the pot as well, including any liquid that results from the blending.
  • Now add the vinegar and the sugar (and the hot pepper if you are using), and stir everything well to mix. Bring to a boil and allow to slow boil for 10 minutes. Add the pectin, and hard boil for one minute to thicken.
  • Using the funnel, ladle jam into hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using the air bubble tool, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Using your magnetic lid lifter, pull a lid out of the hot water, and centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
  • Using the jar lifter, fill up the canning rack that you’ve placed in the canner, in the position where it’s not in the water. Lower the rack into the water, ensuring that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.*
  • When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands (listen for the “pop”s! It’s the most satisfying sound in the world!).
  • After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Check out my other canning and preserving recipes here.

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