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?
Commercial pectin is in fact derived from natural sources, usually apples or citrus rinds. However, they’re pretty opaque about how it’s made, so we cannot know if they pass the Unprocessed sniff test. Fortunately, you can make your own.
A fine-textured meyer lemon marmalade that tastes surprisingly like lemon drops! Bonus: a primer on how to supreme citrus fruit.
Silky curd marries with blood orange and lemon juice in this classic update.
Homemade limoncello is like sipping liquid sunshine. Perfect for a summer day.
Beat the rain and cold with these delightful little orbs of sunshine! Preserved kumquats!!! Use like you would preserved lemons.
Extend kumquat season by preserving them in this delicious kumquat and vanilla bean marmalade.
Can you tell which of these tangerines is two years old? Salted tangerines are a great addition to marinades, dressings, and Moroccan dishes.
There's no excuse to throw out citrus rinds with this easy-peasy method for citrus salt.
A recipe for a rich, silky Key lime curd.
The whole fruit's in here, for a wallop of fresh grapefruit flavor. Think grapefruit-honey candy on a spoon.
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