When I first left home, every Christmas I would receive a much anticipated box of holiday baking from my mom. Nanaimo bars, fruit cake, fudge, and of course, shortbread were all neatly packed with care and disappeared all too quickly. I was happy to share with friends and give them a taste of how delicious Christmas was around my house.
It was pure love in every bite. Not only a celebration of the season, it was a wonderful way to connect with my family thousands of kilometres away.
Giving the gift of a homemade edible is much easier than you think. For instance, if you take part in a holiday cookie exchange, when you get home divide your dozens of cookies into scrumptious assortments and wrap them up for gifts.
Preserving fruits and vegetables sets us up for a winter filled with the bounty of summers best produce. Tied up with a bow and jazzed up with a hand-written label, strawberry jam or pickled beets is a welcome treat.
If you werent on top of your preserving game, or youre unwilling to dig into your summer stash, the farmers market is still overflowing with preservables frozen blueberries for jam and syrup, onions for caramelizing, and carrots for pickling.
Other quick gifts that are easy to make are flavoured vinegars, fruit-infused spirits, caramel popcorn, and seasoned nuts.
When giving homemade gifts of food, always include a recipe card so the lucky recipient can replicate your recipe and keep on giving the gift of deliciousness. If theres any concerns about allergens, a recipe card keeps everyone informed.
Classic Blueberry Jam
Based on a recipe from Put Em Up
by Sherri Brooks Vinton
Perfect for pancakes on Christmas morning or warmed up and used as a sauce over ice cream or pound cake.
8 cups blueberries
2 cups sugar
cup lemon juice
Combine the berries with a splash of water in a medium nonreactive saucepan. Bring to a boil, stirring and crushing the berries to release their juice. Add the sugar and stir to dissolve. Stir in the lemon juice. Continue to cook at a steady boil, stirring frequently, until the jam reaches the desired gel. Remove from the heat and let the jam rest for five minutes, stirring occasionally to release air bubbles and prevent fruit float. Skim any foam from the top of the jam.
Ladle into jars and refrigerate for up to three weeks or can using the boiling-water method of sterilizing your jars for longer preservation.
