I love preserving, but when it comes to jam, I tend to make refrigerator jam for a variety of reasons. This week, my Blackberry Sage Refrigerator Jam was made with a very specific recipe in mind. Having a specific recipe in mind is a huge part of why I make refrigerator jam instead of true preserves. See, I like lots of flavors. I like to pair jam to my season and my breakfast. Another great reason to make refrigerator jam? I often have fruits I want to use up. Those tangerines that are going bad in the winter? That looks like orange marmalade to me. The raspberries and peaches that you bought for a dollar from the farmers market? That looks like refrigerator jam perfect for topping french toast. Serving Spanish blue cheese and manchego? Why not make your own quince jam? See what I mean? Finally, I don’t have a lot of storage space for lots of back stock jams, so I tend to only make one or two jars worth at a time. And this week, I was making a champagne, breakfast for dinner, bon voyage party meal (Blue Ridge Mountain Benedicts) that called for Blackberry Sage Refrigerator … Continue reading →