Beth Linskey, founder of Beth’s Farm Kitchen
The culinary practice of preserving fruits with sugar has been carried out all around the world since ancient times. It is unclear exactly where the practice originated, however, there is a common consensus among food historians that it was in the Middle Eastern region. The products created using this style of preservation are known by a variety of names such as jam, jelly, marmalade, preserves, conserves and chutney. These differences in name are accounted for by a combination of 2 key factors: the geographical area where the product is produced and consumed, and the kind of recipe and ingredients used.
I’m a big fan of jams and preserves as I love their rich, intense, fruity flavour. Stirred into yogurt or spread liberally onto hot toast, my favourite kind of preserved fruit preparation is peach jam or conserve. I’m also a fan of the relatively recent wave of onion and garlic based jams and marmalades that have become increasingly popular with jam makers as well as consumers.
Whilst browsing through the many fantastic produce stalls at New York’s Union Square Greenmarket this summer, I came across an amazing Stuyvesant Falls-based jam and chutney company called Beth’s Farm Kitchen. Continue reading
Food For Thought 