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?
Preserve the delicate floral flavor of fresh baby ginger in this syrup sweetened with raw local honey.
How to make your own lavender infused honey that tastes amazing and packs with healthy benefits in first aid and beauty basics.
A classic recipe for tomato jam, adapted to use honey as it's only sweetener.
Subtile yet extremely flavorful, these okra pickles are perfectly crisp/tender and not at all slimy! Woo hoo!
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.