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?
Sour cherries meet their soul mates, tart beach plums. The beach plum jelly base thinkens the cherry jam. The cherries are left whole for a delux presentation. Low sugar pectin keeps things from getting too tame. It's good.
This was really just a case of getting together the components of the traditional toffee apple and then going the wrong way about making it. Oh and I added a wee dash of brandy, like you do!
A simple jam made with equal parts arctic kiwis and concord grapes, sweetened with just a bit of honey.
A lovely taste of summer and fall, made with frozen blueberries, fresh apples and honey.
Your taste buds will have a fiesta with this spicy sweet tomato jam packed with a kick of heat from jalapenos.
All you need is a little red wine to take your concord grape jam from kids stuff to luscious adult fare. Think of it as the classic grape flavor with a tongue-pleasing twist.
A simple plum jam elevated with salty, funky, fermented preserved lemon.
This jam combines raspberries and pears for a taste that is as sweet and fruity as a tall cup of Hawaiian Punch. Very kid friendly, and using frozen raspberries makes this an all-season recipe.
Used up the last of my Dad's homegrown peaches in this first attempt at refrigerator jam. I kicked up the flavors by using St. Germain, lemon juice and a vanilla bean. Oh baby.
Apricot Jam - perfect on its own, or as a glaze for fruit tarts and other desserts throughout the winter and the holiday season.