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?
Make this jam with a pressure cooker plus two ingredients. It's dark, tangy, sweet and intoxicatingly floral. These are strawberries in a classic little black dress, not sequins and feather boas.
A marmalade-esque Rangpur lime preserve, sweetened with honey instead of sugar, and spiced up with a kick of Thai chile.
Fruit, wine, vinegar, spices, honey . . . what's not to like? This flexible citrus preserve can be used in sauces, dressings, relishes, and more.
A bittersweet, lower-sugar, whole-fruit marmalade with a touch of local honey.
Chamomile with a bit of honey and lemon will turn your vodka into a delicious liqueur. This is a unique treat!
Whole preserved kumquats with the flavors of honey and rose water.
Silky, slightly sweet, and flecked with vanilla seeds, this chestnut butter is good for breakfast or for adding to holiday gift baskets.
It's sweet, it's fiery, it's one of those 'where has this been all my life' tastes. It's hot chili pepper infused honey, and it's good.
Erika files her third report on her first summer as a beekeeper. She discusses the honey extraction process, hot much she harvested, and how she gets the bees ready for winter.
Next time you’re feeling a sore throat, cold coming on or just want a soothing hot drink to end the day, spoon a few teaspoons of this comfort syrup into a cup of hot water and stir. Add in cinnamon, ginger, cloves for extra flavor and sit and relax