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?
My husband brought me home some wild grapes that grow near his work. He asked me if I would like to make grape jam. How could I refuse? Making jam from scratch was a lot of work, but it was slso fun.
When I'm elbow-deep in the harvest there is never enough time! Fortunately jelly and jam making fruit can be frozen for a bit of off-season preserving; it's also a great way to take the chill out of a winter kitchen!
Muscadine grapes are big, juicy natives of the Southeast US--in some places they grow wild, and if you can't find them you can get them at a farmer's market. I pickled these ones for a tasty Autumn treat!
Concord grapes make the most fragrant purple jam--the stuff peanut butter dreams of hooking up with. You'll be smearing it all over your face like Joey Tribbiani.
