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?
This infusion of strawberries, vinegars and sugar is a great way to preserve the (very last) strawberries of the season, and is one of the most surprisingly delicious recipes I've stumbled on in a long time.
Quetsch plums preserved in slivovitz, in syrup, in conserves with hazelnuts, and fresh and oven dried with walnuts.
Blackberries get an unexpected subtle depth and bright note of acidity from balsamic vinegar in this simple jam.
Too hot to can? This double recipe is whipped up in a flash, with minimal stove time and no standing over the water bath. You can even put the dehydrator out on the deck: I did!
Sometimes just one added element — the piquancy of pepper, the bitter kiss of Campari — is all that’s needed to take strawberry jam from workaday to wonderful. Here's a few variations.
Super thick strawberry fruit butter with the added grown up flavors of balsamic vinegar and spicy chiles.
Was re-gifted some vine tomatoes. So I decided to make smoked Tomato Jam....A cold day in May on the Ghetto Vineyard and a kitchen full of out of season fruit...whats a girl to do? JAM ON IT.
A different spin on jam. Perfect for a Thanksgiving appetizer.