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?
DAMN SON, that's some nice Damson Plum butter! The sour skin and sweet flesh of muscadine grapes complement the tangy, sour damson plums as I cooked them down into deliciousness.
What do you do when your mom and dad buy a farm that has tons of food to find and forage? Why you eat wild, of course and preserve everything you can.
This edition: fermented apple-cranberry butter
Thick and delicious watermelon butter is sort of like apple butter, only melon!
Amaretto cherry butter: it's cooked in a slow cooker (crockpot). It's considerably easier than pie. It is low in sugar. And it's fabulous.
Slather this persimmon butter on your morning toast, stir it into oatmeal, or put a dollop of it on yogurt for a persimmon-y treat. It also makes a fine addition to a cheese plate!
Slow cooker pumpkin butter with vanilla bean and port is dark and rich and totally addictive. Luckily, it comes together quickly in the crock pot, so another batch is always easy to come by.
Unhurriedly simmered in a slow cooker, or prepared on your stovetop, this naked apple butter is the true, concentrated taste of apples in season. It’s like getting punched in the face - by apples!
Honey Ginger Pear Butter
Juicy nectarines, tart plums and just a bit of sugar. Cook it down, down, down and you'll get a fabulous, thick, shiny butter.
The slow cooker is the optimal tool to turn crisp apples into a dense, creamy fruit butter. It truly is the easiest preserves you can make.