Simply flavored, with the mellowing character of onions, this chutney also has just a hint of heat from jalapeno peppers. A perfect pairing with any kind of cheese – and of course inside a grilled cheese too.
Sweet and naturally aromatic, this jam is delicious on soda bread and also makes an excellent glaze for a roast or barbeque. Apricots were first cultivated in China before 2000 BC, then spread westwards by ancient silk traders.
This fruity jam is great when mixed with plain yogurt or as a topping for ice cream. Unlike raspberries, the juicy “druplets” of blackberries stay attached to the solid core of the berry.
Savory, with a little sweet and sour. Terrific with roast poultry, or the next day on a sandwich. A spoonful on the side is also a lovely complement to a chili or curry dish.
Our farm was a favourite spot for local raspberry picking, so the aroma of this jam brings back many memories. First cultivated by the ancient Greeks, raspberries are actually a member of the rose family.
Made with fresh ginger and whole cinnamon, this combination is the best one you’ll ever try – it’s the staff favorite at York Street Kitchen. It is versatile and works well as a condiment for meats and cheeses.
Luscious strawberries capture the taste of early summer in a jar. Strawberries are technically known as a “false” or “accessory” fruit because its seeds are found on the outside of the berry.
