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?
Crenshaw you say…what’s that? Only THE juiciest, creamiest most flavorful you’ll ever sink your taste buds into, that is what! Read More how to turn this lovely melon into a spiced jam!
Two ridiculously easy ways to extend summer: make melon and peach jam. Can them if there's anything left after you've finished sticking your spoon in the saucepans.
Three gloriously simple yet surprising blueberry jams: with lemon balm, ginger, and basil. Yum x 3.
A recipe for root beer liquer, using three different root barks.
An unexpected treat: sweet, tart and with a nice pep from the ginger and citrus. One of my favorite jams to make and eat.
This small batch Raspberry Ginger Lime Jam is an obsession worthy, beautiful, and complex jam without added pectin.
I loved that the ginger and lime in this version did not kill the taste of the rhubarb, but instead enhanced it. This does have quite a ginger kick, so if you aren't a huge fan of ginger, you might want to dial things back a bit.
A delightful apple relish that perks up your taste buds with ginger and mint. Perfect in sandwiches or as a condiment.
A different take on ruby red beetroot, that adds a nice touch of ginger to the mix. Perfect as a condiment to add nutrition and color to your table.
These pieces of pickled rhubarb with ginger are great little bites on their own: crunchy, tart, and incredibly tasty, but add them a salad, and you've really got something spectacular!