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?
Enjoy the classic summer combo of Strawberry Rhubarb in a refreshing cocktail! This Gin & Jam is made with a Strawberry Rhubarb Jam free of refined sugar.
Think you've tried every flavor combination for strawberry jam? Think again! Shiso leaves add a grassy, minty, anise-like spin on the summer classic.
A simple, small-batch apricot preserve scented with rose.
Fresh Apricots and Chardonnay wine combine to make this delicious, low sugar jam using Pomona's Pectin.
A tart and savory rhubarb jam with the option to include hard cider!
Rhubarb jam...the easy way. Store in the freezer next to your frozen meat or veggies. Fresh, delicious and will keep without worry!
An easy fridge jam, with sweet fennel and funky, oniony ramps, left loose to drape over sharp cheddar and spicy salami.
I experimented at the cottage with a jam thickened with grated Granny Smith apples. It worked so well the judges at Canada's Royal Winter Fair declared the texture "perfect"!
Strawberry jam is a crowd pleaser, but for the home jam maker, it's pretty fraught. Ripe strawberries tend to be low in pectin, and so getting a good set can be tricky business. There are some tricks to help on this front.
Red peppers, tomatoes, garlic, and onions all come together in this spicy jam that's great on meats or with cheese and crackers.