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?
Fresh Raspberry taste captured. As old school as it gets. Fruit and sugar alchemy.
Foraging for exotic Newfoundland berries and Mixed Wild Berry Jam.
Raspberries add a special richness to this blueberry jam, which has a natural set even though it uses Pomona's Pectin to keep the sugar low.
A sweet and tangy strawberry mustard. Perfect for cheese and crackers.
Wojapi is an American Indian berry sauce. With very little sugar added, this sauce simply highlights the natural flavors of the berries. This version is made in the crock pot.
Move over brandied cherries, there’s a new brandied fruit in town - Brandied Cranberries!! Tart and sweet and oh-so delicious.
Jalapeño jam will bring some sweet Southern heat to your holidays. What's even better is there is no need to add pectin!
Cranberry butter (the tart yet delightful cousin to apple butter) is easy to make in a crock pot, and is bursting with fall flavor.
A tart, sweet, and tingly shrub is a refreshing way to preserve and enjoy summer berries. This recipe uses an easy cold-process technique.
A tincture will extract the medicinal qualities of elderberry, long known for it's ability to support the immune system. Or take that tincture, and turn it into an amazing liqueur worthy of your most discerning guests. It's all easy!