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?
Armenian (or Himalayan) Blackberry is categorized as one of the true terrors of invasive plant species, but the berries are so sweet and tart, that they make outstanding jams and jellies.
A delicious jam that used up all the berries in the house without a drop of sugar. Sweetened with honey and using Pomoma's Pectin, it's a perfect jam for your morning toast.
One hears of England's abundance of gooseberries time and again, but how often does one come across this elusive fruit here in America? Yet if one is in luck, one might find them at more progressive farm stands and this lovely jam is sure to follow.
Hubby and were out for our weekly date night and spied a jug of strawberries steeping in a clear liquid. I figured how hard could it possibly be to infuse vodka with strawberries. Not hard at all!
A trip upstate a few weekends ago quickly turned into a raspberry picking spree after we saw a sign on the side of the road advertising U-Pick berries. I knew that a batch of jam was my first order of business.
Try any of these blackberry infusions: Blackberry Bourbon, Blackberry Mojito (with rum, lime, and mint) or Blackberry-Lemon Brandy/Vodka. These might just give you some inspiration to try a recipe of your own!
The easiest preserving you'll do all summer. Plus a link to the infamous Blue Leather: fruit roll ups made with leftover vinegar-soaked blueberries & basil.
It's the way our great-great-grandmothers likely would have preserved jam. With honey and a little fermentation, making a delightful, healthy way to preserve freshly-picked blueberries.