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?
Prune plums, dried apricots, cinnamon, walnuts and a splash of Grand Marnier are all you need in this conserve. Perfect for the holidays, it's brimming with rich flavours and textures.
This recipe works with either brandy or rum.
Adapted from a 1960s edition of The Gourmet Cookbook.
Adapted from a wonderful recipe from Doris and Jilly, a recipe that has cleared out valuable freezer space and delighted friends.
A simple conserve made with different dried fruit that we had in our pantry. We will be using a few of our jars in some holiday tarts.
Two sweet, prune plum spreads; try not to eat an entire jar's worth in one sitting (like I did).
It's simple to make your own Meyer Lemon Curd with this easy recipe. Use it on a bagel, to fill a tart, cake or cookie, or eat it with a spoon straight from the fridge!