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?
It is grey in Vancouver at the moment – much like it is every year in early June – and instead of moping about it I have devised the perfect recipe for bottling sunshine!
Prune plums, dried apricots, cinnamon, walnuts and a splash of Grand Marnier are all you need in this conserve. Perfect for the holidays, it's brimming with rich flavours and textures.
I love their color, their flavor and the fact that they make the most amazing jam. Even a mediocre apricot sings when cooked down with sugar and a squeeze of lemon.
Jam for grown-ups. It`s savory, sweet and bitter all at the same time. We`ll be eating this on scones, roasting meats with it or serving on a cheese platter. The unexpected hit of pepper raises this jam to unexpected places...
Simple infusions extend the options in your pantry as well as use eveyr bit of `fruit by-product` from your preserving effort. Extend your pantry with a few moments of work.
