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?
Everyone's familiar with limoncello, the Italian lemon liqueur, but you can mix it up and use other citrus as well. I prefer grapefruit. Here's how.
Starting with fresh, tannic hachiya persimmons, you peel and hang them, massaging them gently occasionally for several weeks. In the end, you get a dense, chewy dried fruit that is unlike any other. I just started my first batch.
The sweetness of apples (and, uh, lots of sugar) tempers the volcanic heat of habanero peppers, resulting in a deliciously sweet-hot jelly, perfect with sharp cheddar cheese.
Share your talents with friends. The gang from work came over to put up a supply of holiday gifts:
Autumn Pear Chutney, Lemon Honey Ginger Jam and Cranberry Rosemary Mustard. Have fun!
If you grew up with the stuff in the can, this will knock your wool socks off!
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!
What do blueberries and vinegar have in common with Brokeback Mountain and Titanic? Find out in this delicious sweet/sour relish recipe
Noyaux, the kernels of stone fruit, lend a haunting almond flavor to jams -- because they're full of cyanide. But in small quantities, they're just delicious, not deadly.