Flemish Beauty Pear Jam w/ St-Germain

Some of my summer produce small-batch preserves have already sold out. Sorry!
Never fear, there are new jars showing up all the time, like this pear jam...


Québec isn't exactly known for its pears-- our cold weather and short growing season are not ideal for the fruit. Still, every year some Flemish Beauties turn up at the market. They're a small, heartier variety that can stand our climate, but they remain a fairly small crop, so it feels like you're really getting something special when you get your hands on some. A limited edition.
It follows that one should make something special with the pears, and I think I found them a pretty fine partner in St-Germain, a French liqueur flavoured with elderflowers. It really brings out the floral side of the pears, which are cut into chunks and suspended in fragrant jelly. Let's face it, this is a bit of a frou-frou jam-- more suited to scones and crème fraîche than to a peanut butter sandwich. Something to save for a cold winter day. So stock up.

Branding...

I finally have amazing new labels!

They basically look like the header of this website...

They were designed by my very talented friend Katie Bethune-Leamen.

As much as I think the labels rule, I think her talent is better represented by her non-jam-jar-label art. You can see some on her website: www.katiebethuneleamen.com

Preservation Society @ smart design mart

Next Saturday and Sunday, you can find Preservation Society preserves at the General 54/Local 23 table at Smart Design Mart.
This will be my first sale of the season, so nothing's sold out yet! First come...
It's going to be a pretty amazing weekend-- a cut above your standard craft fair. Definitely worth a visit. Please drop by and say hi...

Smart Design Mart
 5333 Casgrain, suite 602

Saturday, Nov. 28th
11am-9pm
Sunday, Nov. 29th
11am-5pm

Be there.

Introducing...

A society of one...

Seeking civilized folk who appreciate foods made with love and integrity, with a respect for tradition coupled with a curiosity that engenders healthy experimentation. In a jar.
When I was young, my grandparents' cellar was full of jars of produce they had "put up" in summer to last them through the winter.
Now neon yellow Heinz pickles and gummy 25% fruit jams dominate the supermarket, and no one has ever heard of chutney. Well, barely anyone.
Of course, we can't all be canning all the time anymore. It's simply not practical. People have busy lives, important things to do.
That's where I come in. I don't have anything else to do. And all I want to do is can. Maybe it's the survivalist in me. Or the glutton. I don't worry too much about it. I make jam, marmalade, chutney, and pickles.
Ingredients are local whenever possible and even sometimes handpicked. All my preserves are free of any artificial ingredients-- my jams, for instance, are made only with fruit, sugar and lemon juice. Heavy on the fruit, light on the sugar. People have been known to eat whole jars with a spoon, so watch out.
And pleased to meet you.