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?
My Mexican BBQ inspired Summer salsa - made with smoky charred roast aubergine, peppers and tomato - finished with the fresh zesty taste of lime, chillies, shallot vinegar and of course a little splash of tequila.
Fresh Apricots and Chardonnay wine combine to make this delicious, low sugar jam using Pomona's Pectin.
Raspberry and blueberry jam with a splash of Scotch whisky makes the perfect topping for toast, scones or the finest vanilla ice-cream.
Guinness Chutney has a deep, rich flavour with a bit of heat and makes the perfect addition to any sandwich, plate of cold cuts or burger dish.
Guinness, the classic Irish dry stout, can be made into an intriguing jelly that pairs nicely with strong cheeses or can be used as a glaze on roasted meats.
Berry wine compote is made from four kinds of fruits and blackberry wine and tastes even better when paired with peanut butter bars.
Red Wine Jelly is rich and luxurious and perfect on toast, with a cheeseboard or drizzled over ice-crream.
A twist on the classic whiskey ginger cocktail all mixed in to one flavorful jelly.
Cherries and Cabernet Sauvignon pair together in this amazing preserve. Its perfect for scones, biscuits or hot, fresh bread - yum!
Sour and fruity cherry (Kriek) lambic beer is added to strawberries and rhubarbs for a tart and tangy spread.