Advent Day 10: Christmas Canning

CHRISTMAS CANNING

Today, we’re making some extra special holiday gifts.

Alongside my famous Whisky Fig Cranberry Sauce, we’ll be tackling either Lillie O’Brien’s Persimmon, Saffron & Vanilla Jam or her Cranberry & Sherry Vinegar Jam (or both!) from the miraculous cookbook I discovered on our summer vacation, Five Seasons of Jam.

[I already made her Medjool Date & Chestnut Jam, and it’s to die for!]

To speed the process along, we’ll be taking my new copper jam pot on a test drive.

[No, it’s not that French brand beginning with “Mau….”
We went went for her third-of-the-price equally-hot French cousin.]

Jam Jars Photo taken in London Borough of Jam by Rachel Khoo – Read her interview with Lillie! 

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