I couldn’t make all these jams for Christmas gifts without creating a Christmas jam! For Jewel of the Sea, one of our horses at Rumsar Ranch, I knew I wanted something red to complement Lulu’s Strawberry Rhubarb Jam (her baby’s pairing).

Making jam has become my go-to project for capturing the seasons, and when my bonus mom told me about the newest addition to Rumsar Ranch—a polo horse named Mimosa—I knew I had to come up with something special.

Jam-making is a new project I started this year using produce from around the Ranch. This Apple Cardamom Jam is one of my latest creations. It’s warm, subtly spiced, and incredibly versatile—a perfect addition to your pantry or holiday gifts. Here’s how the recipe came together and why I think it’s a must-try recipe.

Apple butter is one of those recipes that sounds simple, but as I learned, it’s all about patience—and a little trial and error. This was a first for me, inspired by my sister’s suggestion to try making it with the apples I’d picked.

By the time I started making hot honey, my collection of preserves was growing out of control. Strawberry rhubarb jam, yellow plum jam, onion jam, relish, peach bourbon jam—you name it.

Peach jam is a timeless favourite, but this Peach Bourbon Jam adds a bold twist that makes it unforgettable. Sweet peaches, a hint of bourbon, and fragrant vanilla come together in a jam that’s not just delicious but also versatile enough for breakfast, baking, or even an elegant dessert topping.

This year, my garden exploded with cucumbers—more than I could have ever imagined. I’m talking an overwhelming, comical amount of cucumbers. With no plan and too many plants, I quickly found myself buried in produce.

When I started making jams this year, it was simply to use up produce from around the Ranch. After tackling sweet favourites like strawberry rhubarb, I decided to explore the savoury side.

When I first ventured into the world of jam-making, I started with a classic: Strawberry Rhubarb Jam. Its sweet yet tart flavour felt like the perfect gateway into the world of preserving, and it was a natural choice since I already knew what it should taste like.