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?
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!
Preserve summer’s plump, juicy blackberries in these decadent chocolate blackberry preserves — not quite jam, not quite sauce, but tastes delicious on everything!
How to make homemade raspberry vinegar by infusing fresh raspberries into vinegar. It has a hint of lemon and is great for salads and dressings.
Shrubs are a delicious way of preserving the flavor of fruit and prolonging your enjoyment. This blueberry balsamic shrub makes a wonderful nonalcoholic drink or cocktail!
Think you've tried every flavor combination for strawberry jam? Think again! Shiso leaves add a grassy, minty, anise-like spin on the summer classic.