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?
This rosemary-citrus salt is deceptively cheap, insanely easy, and makes the most impressive gift ever. Plus, the recipe scales really well, so you can make a little or a lot!
This time of year I have been buying bags full of organic citrus. I usually freeze the zest if I'm not using it right away, but here's another great, easy way to preserve it, and there are so many uses for this great condiment.
Pears, cranberries and lemons. The resulting preserve is more like a compote than a true marmalade. Something between a marm and a rustic jam. It’s chunky, toothsome, tart, sweet and very slightly bitter.
Homemade preserved lemons are easy to make, far better than any you can buy in a store, and go well with anything from soups and stews to salads and seafood.
This recipe recalls the very first preserves I ever made: pineapple lime jam. The rumor is that the result was so exquisite that my father-in-law ate it straight out of the jar. I’m sorry that it’s taken me nearly 6 years to revisit the combination.
