"to inspire reverence for wildlife and concern for the natural environment"

Green Briar Nature Center  Green Briar Jam Kitchen East Sandwich Game Farm

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The Thornton Burgess Society
appreciates the support of the
Massachusetts Cultural Council

 

Green Briar Jam Kitchen

Green Briar is also the home of the Green Briar Jam Kitchen. Ever since Ida Putnam began the Jam Kitchen in 1903, visitors have come to Green Briar to savor the aromas of fresh fruits cooking on the stove or in the heat of the sun. Today the Jam Kitchen is a "living museum" where visitors may view the cooking process first-hand. The kitchen still operates using Idaís recipes and preparing the jams, jellies, relishes and pickles the "old fashioned way" in the turn-of-the-century kitchen. Green Briarís sun-cooked preserves are cooked slowly and gently in the oldest commercial solar-cooking operation in the country. They make mouth-watering toppings for ice cream or desserts.

Jam Kitchen products are for sale in the gift shop or by mail order. Sales help support the Thornton W. Burgess Societyís education programs and keep alive the spirit and teachings of Thornton W. Burgess.

A series of jam-making workshops are offered to the public teaching jam-making and preserving by traditional Green Briar methods. Participants take home what they make plus a recipe booklet.

Our many all natural Jam Kitchen products are available by mail order.  You can visit our Jam Listing or on-line order form, or call us at (508)888-6870 or Fax (508)888-1919.
 

See a You Tube video of Mary Beers, director of education,  making Spiced Cranberry Relish in the Green Briar Jam Kitchen.

"Tis a wonderful thing to sweeten the world
which is in a jam and  needs preserving."

...Thornton W. Burgess, 1939, to Ida Putnam 

Employment Opportunities

 

CRANBERRY CONSERVE

1 Orange
4 Cups Cranberries
3 Cups Sugar
2 Tablespoons Lemon Juice

1 Cup Raisins
1/2 Cup Water
2 Cups Chopped Walnuts

Pick through and wash cranberries.  Cut end from orange and slice into four pieces.  Cut each piece into two.  Remove center pith and slice each wedge crosswise into thin slices.  Place all ingredients except nuts into pan.   Bring to boil and cook until thick and glossy.  Add nuts.  Stir in well. Pour into sterilized jars and seal.

Yield 4 -6   8oz. jars

                         Shop for Jam Kitchen products

                          Jam Workshops


 

 

 


Beach Plums


Strawberry


Peaches


Cranberries


Oranges


Grapes

 

 

 

 

 

 

 

 

 

 

 

 

info@thorntonburgess.org

Thornton W. Burgess Society
6 Discovery Hill Road
East Sandwich, MA 02537
508.888.6870