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?
Got 10 minutes? Then you've got time for sour cherry bam!
Tart cherries are by far, my favorite summer fruit, and this simple jam is a perfect way to showcase them.
A boozy concoction that is really best in its native territory: cocktails.
This flavorful jam is sweetened with concentrated apple juice and set with Pomona's Pectin, allowing you to nix the refined white stuff.
Did you pick way too many cherries this year? Need to use them up? I've got four delicious ways to preserve the season's harvest.
Say a fond farewell to spring and hello to summer with this Rhubarb Cherry Jam. Do it!
Jam teaches you a lot of these lessons that we learn hovering above a pot with a wooden spoon in hand. And, so, I think God, in a way, is in the food we cook. God tastes delicious in this jam.
Just a couple of things to preserve some more of the summer fruit. I recently made Cherry Plum Jam and Raspberry Lime Syrup.