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Autumn is here with its abundance of colours and flavours…. Autumn also brings new preserves, new kitchen, new winter markets and holiday fairs and, new stores!


Spiced apple & cranberry jelly
Spiced apple & cranberry jelly

Ruby red apple and red current jelly with cinnamon, cloves, peppercorn and star anise to keep you warm…


Jams in stores
Jams in stores

Jams and marmalades in their new quarters….

Lime & Lemongrass marmalade
Lime & Lemongrass marmalade


Limette was shining all summer long at the market….

black plum, honey ,star anise
black plum, honey ,star anise

Black plum, one of my favourite jams…two different versions this fall: plum, honey and star anise, and plum, fresh bay leaves, vanilla and brandy.

Chutney, jam, jelly
Jelly, marmalade and jam

Another favourite and new marmalade: Lemon and East Van vodka marmalade…

~ Fine slices of lemon suspended in a bright and fruity jelly with the addition of East Van Vodka from Odd Society Distillery…come try it at the new winter market at the PNE…or the last market of the season at Lonsdale quay on October 25th…or find it in stores…

Lemon & East Van Vodka
Lemon & East Van Vodka



spiced apple & cranberry jelly
spiced apple & cranberry jelly

We also have a chutney made with plum, black currant and shallots!

Pear and lemon marmalade is coming back soon… and blood orange marmalade too!

Black currant jelly with blackberry in suspension will be appearing soon…and grapefruit and smoked sea salt is sold out again! ….will also have pure black currant jam..thank you for your patience…


Also, don’t hesitate to contact me if you want a special order for the holiday…











“If I can’t have too many truffles, I’ll do without truffles”.



Various Preserves on Le Meadow's Table
Various Preserves on Le Meadow’s Table



Jams, Jelly, Marmalade at Le Meadow's Pantry
Jams, Jelly, Marmalade at Le Meadow’s Pantry

If you’ve visited Le Meadow’s Pantry at a farmer’s market, you know what I’m talking about…

So many choices…

Why so many? How can I select one? Which one is your favourite? I want them all ! Those are few of the comments I hear over and over..

Following the seasons allow me to use the best quality fruits and varieties, giving me the chance to create a myriad of preserves. You will often find over 20 different flavours on my table..

Like you, I also have a hard time deciding on my favourite, and I like discovering new aromas.. so I will keep adding new products, depending on my moods, the crops and the season..

You are always welcome to sample a flavour that appeals to you, and hopefully find your perfect match.

For now, at least I can help you differentiate between a jam, a jelly, a confit and a marmalade…



Marmalade: the English food writer May Byron (1861-1936) wrote in May Byron’s Jam Book : “After long and careful investigation, I find it impossible to differentiate between jams and marmalades. If any recipes calls a thing jam, marmalade, or preserves, I shall follow suit. By that or any other name,’twill taste as sweet.”

Typically, a marmalade is defined as a clear, sweetened jelly in which pieces of citrus fruit and fruit peels are suspended…


classic strawberry jam


Typically a jam is defined as a fruit preserve with pieces of fruit cooked with sugar or honey until they thicken and break down.




Typically a jelly is a fruit juice that has been combined with sugar or honey, lemon juice, pectin and boiled until it sets.



Typically a confit refers to flowers, fruits or herbs that have been cooked in a syrup and is intensely fragrant.



Happy Mother’s Day !

Bonne Fête Des Mères !

Black Currant Lovers

Black Currants
Black Currants

 The highly coveted pure black currant jam is almost ready…

Black and Red Currants
Black and Red Currants

I also have a red and black currant jam…

For the black currant lovers I promised this jam…come and get a jar this Saturday ~October 26th~ at Lonsdale Quay Farmer’s Market…

Grand-Maman Irène’s Rhubarb Cake

Apple Blossom
Apple Blossom

The sun is visiting Le Meadow’s Pantry this week, revealing the blossoms in the apple tree, drying the last blossoms in the cherry tree and, making the rhubarb blush.

Dandelion Field
Dandelion Field

There are still a lot of dandelions and bees in the field. Enough to make more dandelion nectar.

Dandelion Petals
Dandelion Petals

We use 365 flowers to make 5 jars. Why 365? To celebrate the 365 suns that have risen and set since last year’s spring.

Dandelion Nectar
Dandelion Nectar

Dandelion Nectar is as bright as the sun and taste as sweet as honey. It is simply spring in a jar.

Grand-Maman Irène upside down rhubarb cake
Grand-Maman Irène’s upside down rhubarb cake

We harvested the first rhubarb in our garden and made our first batches of rhubarb jam and a cake! More rhubarb is growing, but we won’t have enough to make all the jam we need for the market. We were delighted to learn that  Camel’s Back Harvest in Pemberton will be able to supply Le Meadow’s Pantry this summer!

Rhubarb Macerating
Rhubarb Macerating

Rhubarb releasing it’s juice before we turn it into a luscious jam.

Upside down rhubarb cake
Upside down rhubarb cake

This is the cake my beloved grand-maman Irène used to make every spring with the first rhubarb from her garden. They also grew red and black current and gooseberries to make delicious jellies. The jars were kept sealed and served on cold days to brighten up the long winter back east.

Rhubarb upside down cake

~ I used a well-seasoned cast-iron pan skillet but a cake pan would work too.

For topping:

4 tablespoons  unsalted butter

3/4 cup packed brown sugar ~ I used sucanat sugar~

1 1/2 pounds rhubarb stalk, trimmed and cut into 1 inch pieces ~about 3 cups

For cake:

1 1/2 cups unbleached flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

8 tablespoons unsalted butter, room temperature

2/3 cup brown sugar~ I used sucanat

1 teaspoon vanilla extract

1 teaspoon almond extract

2 large eggs

3/4 cup whole milk

Preheat oven at 350 F

Make the topping:

Heat butter in skillet gently until foam subsides. Reduce heat to low and sprinkle sugar and cook without stirring for 3 minutes. Remove skillet from heat and place rhubarb in one layer on sugar mixture. Set aside.

Make the cake:

1.In a large bowl mix all the dry ingredients.

2.Beat together butter and sugar in a large bowl with an electric mixer at high speed, about 1 minute.

3.Add vanilla and almond extract to the sugar and butter and add eggs one at a time, beating well after each addition.

4.Reduce speed and add flour mixture alternately in batches with milk, beginning and ending with flour mixture.

5.Mix until just combined.

Bake the cake:

1.Spoon cake batter over the rhubarb without disturbing the rhubarb.

2.Bake cake until golden and a wooden skewer inserted in center comes out clean, 40 to 45 minutes.

3.Cool in skillet on a rack for 15 minutes.

4.Run a thin knife around edge of skillet. Wearing oven mitts, invert a plate over skillet and, keeping plate and skillet firmly pressed together, invert cake onto plate.

5.Carefully lift skillet off cake.

6.Serve cake warm or at room temperature.