Our spanish farm Blog 
Come with us as we share what we are up to...

I brought home 10kg of apples from a local farmer and turned part of the harvest into a small batch of low-sugar apple cinnamon jam. A taste of autumn, preserved in jars.

If you love the idea of sweet, spicy, and savory flavors coming together in a delicious jam, then tomato and jalapeño jam is just what your pantry needs! This versatile condiment is perfect for spreading on toast, pairing with cheese, or even glazing over meats. The balance of ripe tomatoes, fiery jalapeños, and just the right amount of sweetness makes it a must-have for any home canner. Let’s dive into how you can make and preserve this delightful jam. Spicy jam just out of

How I make strawberry jam with a splash of dark rum, no pectin, and water-bath can it: 15 minutes for half-pints at my altitude. So good on toast ;)

How I preserve our Spanish oranges: orange marmalade water-bath canned (15 minutes for half-pints at my altitude), candied peel and orange liqueur ;)

My watermelon jelly with bottled lemon juice, a splash of white balsamic and liquid pectin, water-bath canned: 15 minutes at my altitude ;)

My easy pear jam with just pears, sugar and bottled lemon juice, no pectin needed. Cooked until it wrinkles, then canned in a water bath ;)

Homemade grape jam with just grapes, sugar and a splash of lemon juice, cooked until it wrinkles and canned in a water bath. A great first jam ;)