Kitchen Tour
Open all year and cooking through all seasons |
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Unlike many who like to say they cook in small batches we actually cook in small batches. We cook in nothing larger than a 12 quart pot. |
 When the pot boils for one minute, it is time to ladle it into jars. |
Locally picked fruits include: the native Wild Beach Plum, the Beach Rose, Garden Mint, Blueberries, Blackberries, Elderberries, Wine Raspberries, Peaches, Pears, Cranberries, Concord Grape, Wild Grape, Wild Cherry, and Tomatoes. Along side our locally grown preserves made form national and imported fruits and berries which we cook in our Jams, Jellies, Butters, and Chutneys. |
 Sixteen medium size jars is average for a batch |
Locally hand picked from the beaches of Nantucket Sound, these rose petals will make rose petal jam. |
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Tour Guide: In the the top photo you see beach plums being sent through a strainer and cloth filter for Beach Plum Jelly. The color has left the skins and is in the juice. Looking at Carol on the left she stirs a pot of Strawberry Jam. We crush the strawberries because the whole strawberries tend to float and separate leaving a half jar of jam and a half jar of jelly when it sets. Robin on the right is ladling an ice cream topping into pint jars. In the pot above are rose petals. These will be chopped fine to make Beach Rose Jam. We also make jelly from the rose petals. After the flowers are gone, we pick the hips from the rose bush and make Rose Hip Jelly. The whole house smells of roses for days at a time. The joy of hand picking lasts all year long.
There really is a difference in the taste, in the color and texture of Truly Homemade.