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?
If you are like us, you find yourself surrounded by more apples than you know what to do with. They take up less space preserved: instructions for dried apple rings and a recipe for apple jelly.
Have an apple tree? Don't miss the chance to make a wonderful jam thickener or fruit tart glaze. This recipe uses unripe apples to make a natural pectin stock, then turns the stock into a shelf-stable jelly.
This recipe comes from "The Cook Not Mad", a compendium of "receipts" dating from 1831.
What to do when the jelly doesn't set: a few solutions (but mostly focusing on just making cocktails)
Got left over peels and cores from processing apples? Get as much as you can from them by making jelly.
This is an essential preserving recipe. You can add herbs or other types of fruit to this basic jelly for numerous exciting new flavours.
After making RedHot Apples, there is plenty of good liquid left for some off-the-chart jelly ... if you like cinnamon, that is.
It's easy to turn your favorite hard cider into jelly. Why would you want to do that? Think soft cheese and good crackers. Yum.
Floral quince, tart apples and warm vanilla combine to make a delicious, if sweet, jelly.
Tart apples, bergamot, almond. The subtle flavors and jewel tones of this jelly are available for canning year 'round.