Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Cantaloupe and other melons melt down to a creamy, juicy consistency in a sweet jam. Don't knock it 'til you've tried it!
Dehydrated slices of melon (water- or otherwise) renders them chewy and supersweet, almost candy-like.
Some thoughts on how to use red currants in baking and preserving plus a basic recipe for red currant jelly, a delightful, old-fashioned preserve.
This delicious pesto could not be easier or healthier. It has a bright, herbaceous flavor and is just different enough to add a new twist to this classic condiment.
If you want honest-to-goodness dill pickles, you have to do it the old-fashioned way.
The fastest pickle ever, just mix and store under refrigeration!
Chia seeds thicken this no-cook jam that uses fresh summer figs.
Curing salmon couldn't be easier! I used wild sockeye salmon, salt, sugar, dill, black pepper and grapefruit infused gin. The gin can be replace with vodka or aquavit, or omitted, but it does add a citrusy, piney depth to the fish flavor.
When Pumpkin Scrap Vinegar met dregs of a homemade chili sauce, sparks flew. A fabulous and sizzling condiment from pulp otherwise bound for the compost heap.
Apple Celery and Coriander pesto and a great new eBook A Passion For Pesto with over 75 quick and easy recipes both sweet and savoury.
Unlike jam, fruit butter is a puree of cooked fruit that is reduced to a silky, creamy texture. I kept with my stone fruit kick and made a batch of cherry peach butter.
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