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?
When summer fruits start rolling in, you might want to roll out this small batch of pectin booster. Add this apple and lemon pectin concentrate to your batches of low-pectin fruit jam.
Enjoy delicious, healthy snacking with homemade fruit leather. Red (strawberry), white (applesauce), and Blueberry for the 4th of July!
Apple aioli, egg free and super tasty. Perfect with chicken and seafood, great on sandwiches.
Hard cider is fairly quick and easy to make, all you need is some apple cider, yeast and vessel to ferment in. The whole process can be done in less than a week.
A rustic apple jam infused with rosemary from Preserving by the Pint by Marisa McClellan.
Author Karen Solomon (Jam It, Pickle It, Cure It) creates a rich caramel sauce that adds creamy sweetness to standard apple butter; spread it on toast, use it to fill pastries, or just eat it with a spoon.
This cheerful apple ginger orange marmalade has a beautiful golden glow and a warm, comforting taste. It makes a wonderful accompaniment to any breakfast fare, and it makes a lovely gift as well.
A delicious jam reminiscent of the wonderful flavors of carrot cake. Little pieces of carrot, apple and pineapple blend for a truly special jam.
Small batch hard cider jelly recipe, created as a loving tribute to Elle's New England Kitchen. Easy and quick.
Jam and Jelly making from autumn fruit.