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?
Apricots rival sour cherries as my favorite fruit. This year I combined them to make preserves. And made three other types of apricot preserves, too.
A simple sweet cherry preserve with bourbon.
A Ferberesque preserve of Connecticut strawberries, Pennsylvania pinot noir and a set that is to die for. Earned the coveted husband rating of "Don't give ANY of this away."
A long-cooked blackberry jam, made in the French style with no pectin. OK, I used quince juice for pectin. But it's good without it, too. The long cooking provides a roasted, almost caramelized, flavor. Nice change of pace for fall.