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?
Homemade jalapeno & cheese and fig, prosciutto & pecorino sausages at Leave Me The Oink.
This beautiful jam is a holiday party in a jar.
A different spin on jam. Perfect for a Thanksgiving appetizer.
Fig loves fennel, or so I discovered by adding foraged fennel pollen to a straight-up fig jam. Good on its own, excellent with cheese!
Supporting today's live chat about canning, this and other recipes for pickles and jams at Washington Post
Figs are in season for such a short time, being able to enjoy them year-round is a true pleasure. This fig compote uses red wine to increase the acidity.