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?
Roasted peaches, why not can them? In Honey syrup!
I love their color, their flavor and the fact that they make the most amazing jam. Even a mediocre apricot sings when cooked down with sugar and a squeeze of lemon.
A tiny batch of stonefruit jam, cooked up in a skillet for quick cooking.
What to do with a glut of plums? Savor the spicy with the sweet! Try this Jalapeño-Honey Plum Jam... click to read more.
With each bite of this on some toast you taste peach, vanilla and honey. Simple, comforting flavours.
A cache of Pluots leads to a pretty, tart jelly, and fruit leather!
How to make elderberry syrup for colds and flu. A simple, sweet syrup and natural preventative and treatment for wintertime colds and flu.
Here’s a recipe for apricot preserves with a Caucasian twist. Apricots are plentiful in Armenia, so why not combine them with some local brandy and honey? Try with an almond croissant!
Follow me peach picking in South GA. Then see how I make all this from my harvest: peaches in sugar-wine syrup, Bellini cocktail, Marmellata pw honey, lemon zest & vanilla, Sweet peach ravioli
Simple, sweet and seasonal: Canned Apricots in Honey Syrup tutorial.