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?
Apricot season is the best occasion to try this extremely easy home-made liqueur. Gin, sugar and apricots is all you need. Oh, and, of course, a bit of patience!
Do you love apricots? Heck, even if you don't, you'll love these three ways to make apricot jam, with grapefruit, ginger or tangelo. Swear.
Home canned fruit sometimes has a tendency to float. This is not necessarily an indication of food spoilage or poor canning procedures but it can be visually disturbing. Come see why this happens!
My Grandmother use to make the best Apple Butter on the planet and now Thank You Dad I scored the recipe ..my twist is I added Apricots..yummm
Escoffier's recipe for apricot jam, and some information about apricot kernels: are they safe to eat or not?
Make your own preserved ginger to go into this rhubarb conserve with orange, lemon, ginger and dried apricots. Photo by Niamh Malcolm.
Cranberries, lemons, oranges, ginger and dried apricots make a great midwinter marmalade.
Here's a vibrant Asian-style dipping sauces that puts all others to shame. Fruity, sweet and tangy, this homemade version puts commercial offerings of "duck sauce" and dubious packets of yellow goo accompanying egg rolls and such shame.
Adapted from a wonderful recipe from Doris and Jilly, a recipe that has cleared out valuable freezer space and delighted friends.
This cranberry marmalade is sweet, tart and bitter - as all good marmalades should be.
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