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?
Punchy key lime curd is delicious spread on breakfast toast, dolloped onto cake, or slathered between graham crackers. From Karen Solomon, author of Asian Pickles and Jam It, Pickle It, Cure It.
Cranberry Curd perfect for Thanksgiving and Christmas holidays.
Cherry curd -- prolong the taste of summer.
Simple puckery goodness is homemade lemon curd, made even better with Meyer lemons.
Using preserved lemons or limes to substitue for fresh lemons is a great way to add some serious complexity to your next dessert. This curd is smooth as silk and tastes like a salted citrus caramel.
Curds are a decadent way to preserve citrus, and blood oranges are no exception.
Lemon curd doesn't get any easier than using your Vitamix. No fancy blender? Then choose to make it in the microwave. Either way you will enjoy this bright lemon curd!
A bright and cheery take on a lemon curd, this spread is delicious on scones and biscuits for breakfast or used as a filling in a layer cake.
A delightful summer berry curd for your breakfast table.
Lilac blossom scones are the perfect vehicle for big gobs of irresistibly tart and sweet rhubarb curd.