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?
You can can in the middle of winter, and blueberries, since they freeze well, make a perfect can-didate for a tasty mid-winter jam with honey . . .
I invented a new type of jam I am calling Super Purple!, because it is super-antioxidant, super-tasty, and very purple.
This jam is made from only a few ingredients and is a huge crowd pleaser. Try it with goat cheese!
A refreshing summer jam, perfect for taking out of your cupboard in the darkest days of winter.
A small batch of blueberry jam, infused with the flavor of fresh ginger and studded with candied ginger.
Mint brightens up this blueberry jam, made with the food mill to clean out all the leaves, twigs and stems in a wild blueberry pick. Simple yet delicious.
This is peach blueberry jam with a hint of orange liqueur and set using Pomona' Pectin. Pomona's was surprisingly forgiving to someone who was too tired to follow instructions when canning late at night.
It`s 2-4-1 time! Start by making a dreamy infusion with wild blueberries, keep the hooch and move on to a boozy woozy jam. Everybody wins with this one-time special!
What's your jam ethic? Do you insist on set? Texture? Flavour? For me, it's all about terroir. This gooey mess is absolutely awesome on goat cheese - even though you may want to eat it over the sink.
Blackberries & blueberries combine beautifully in this simple and flavorful jam.