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?
Subtile yet extremely flavorful, these okra pickles are perfectly crisp/tender and not at all slimy! Woo hoo!
Super easy to make Peach Butter with Honey & Cardamom. Only four ingredients to preserve the taste of ripe peaches all year long.
A summery chutney that tastes like Christmas. Plums, tomatoes, and granny smith apples are paired with apple cider vinegar and honey. Throw in some spices, stir, and you’re golden.
This small-batch preserve is ideal for serving on a cheese plate; the texture from the seeds and skin of the figs contrast with the sweetness of honey.
A recipe for a sugarless, all-natural blackberry jam.
A honey-sweetened jam made from peaches and yellow tomatoes. It gets a spicy kick from freshly grated ginger and red chili flakes and is perfect as a dipping sauce for roasted root vegetables.
Sweetened with only local honey and gelled with the help of some lemon and apple, this summertime classic is sure to stay in my larder.
Tart, rosemary-infused rhubarb jam sweetened with honey and no refined sugar.
A tart, local honey-touched jam made with just-picked rhubarb, a lemon, and an apple.
West coast road trip! Pick up some local apricots, pistachios, almonds, avocado honey, and citrus fruits to bottle yourself up some California. This conserve is based on Christine Ferber's nougabricot and is sure to be a favorite.