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?
A step-by-step tutorial on how to make classic, lower-sugar preserves using fruit to sugar ratios and optional "flavor zing" add-ins that will convert just about any fruit into a creative and delicious jam.
Apricot-lime jam with black pepper
A delightful blend of apricots, Grand Marnier and white tequila. Suitable for toast and marinades.
Bright and fruity, made with perfectly ripe apricots and fresh pineapple.
How to can your apricots in honey and spices.
Apricot jam is a great way to capture summer in a jar.
Preserved apricots in a delicious and only slightly alcoholic syrup.
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!
Full of colour and full of flavour. A special jam to enjoy for the holidays.
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.