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?
Used up the last of my Dad's homegrown peaches in this first attempt at refrigerator jam. I kicked up the flavors by using St. Germain, lemon juice and a vanilla bean. Oh baby.
Traditional Brandied Peaches and a variation on them using Fireball brand Cinnamon Whisky. Adding a cinnamon punch to that perfect fall flavor.
Who knew canned plums could be so delicious? Top fresh plums with brown sugar syrup, orange juice, spices and lots of brandy... pure heaven!
Raspberries + chocolate and a wee dash of liqueur, make a delightfully grown-up jam that makes a great addition to any breads.
A luscious, velvety apricot jam infused with vanilla bean and spiced rum. It tastes like sunshine in the Indies.
A delightful cherry jam based on cherries jubilee, the popular dessert made for one of Queen Victoria's Jubilee celebrations.
There are many reasons to make your own ketchup. The bottled stuff (even the most top-shelf variety) has an indeterminate amount of sugar and “natural flavorings” — what does “natural” taste like, anyway?
Sweet strawberries combined with a well-balanced local red wine make for one of our favorite summer jams!
Version 2.0 of my original maple-bourbon pickles, this time made with Cabin Fever; an 80 proof whiskey blended with Grade B Vermont maple. If it's possible to improve on greatness, I did.
Using frozen cherries for a jamming challenge, this small batch cherry jam is a perfect way to perk up a winter afternoon.
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