It’s almost august, the birds are chirping, the garden has flourished and the peaches from the farmers market are ripe. My mum has always been itching to teach me about making preserved jams and jellies, and I finally gave in. She also made a good point that canning is back in style, the hip new trend amongst Calgary chefs. She is right about that, with local chefs like Michael Noble and Aviv Fried showcasing their preserves in their restaurants. I don’t know about you, but I had never tried St.Germain until a coworker introduced it to me this summer (probably because of it’s hefty price tag). The delicious French liqueur is made from hand picked elderflowers. It has a sweet aroma and happens to pair beautifully with peaches. I decided that my first canning adventure would be peaches preserved in raw cane sugar, vanilla bean, and St.Germain syrup.
