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?
A recipe for dandelion jelly that uses a few simple ingredients and homemade apple pectin stock. A beautiful golden jelly with a unique, complex flavor reminiscent of honey.
My thoughts on commercial and homemade pectins - what they are, how to use them, and how to choose between all the varieties. Also a cherry preserves recipe and a giveaway.
Gooseberry pectin stock will help thicken low pectin fruits like cherries and peaches, coming into season now. (Also, a recipe for raspberry violette preserves.)
While you are busy making the season's apple pies, butters and desserts, don’t throw out the apple peels and cores. Make apple pectin stock instead and next summer you’ll be able to make local jam with your homemade pectin. Sweet.
