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Thornton W. Burgess Society |
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Thornton W. Burgess Society |
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"Tis a wonderful thing to sweeten the world which is in a jam and needs preserving." ...Thornton W. Burgess, 1939, to Ida Putnam |
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Green Briar Jam Kitchen |
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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 Ida’s recipes and
preparing the jams, jellies, relishes and pickles the
"old fashioned way" in the turn-of-the-century
kitchen. Green Briar’s 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 Society’s 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 on-line catalog, or call us at (508)888-6870 or Fax (508)888-1919. |
CHRISTMAS MARMALADE 2 seedless oranges, 1 lemon, 1 cup crushed
pineapple Cut ends from oranges and lemon. Cut in half lengthwise. Cut each half into 3 lengthwise wedges. Remove the center pith and slice each wedge crosswise into thin slices. Mix with pineapple, water and sugar. Simmer for 20 minutes. Drain, chop and add cherries. Bring slowly to a rolling boil. Reduce heat and cook until thick and glossy. Skim foam from top. Pour into sterilized jars and seal. |
| HOURS:
January - March April - December |
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Admission by donation Phone:
(508) 888-6870 |
