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?
Fig and Strawberry Jam: Preserving the harvest
Pear honey: Not actually honey but a sweet jam with a hint of ginger -- use it as a breakfast spread, on a cheeseplate or with roasted meats.
Making a couple of jars of this simple jam is a great way to preserve the short-lived glut of raspberries.
A classic recipe for tomato jam, adapted to use honey as it's only sweetener.
A zingy sweet and spicy tomato jam with a kick of vodka, spread some fun on your toast!
Raspberry jam without seeds: bright, smooth, and fabulous. Bonus recipe with the discarded seeds: raspberry cordial or vinegar.
If you want the flavor of grape jelly but with less work, try making grape jam instead. Both have similar consistencies, but grape jam has a more appealing texture and is quicker and easier to make.
No need to say good-bye to the flavors of summer when you have Watermelon Jam on hand.
Deep, smooth, and spicy tomato jam with a little kick of ginger and pepper. No peeling: uses seeds, peels, and all!
This fig and thyme jam was a winner even before it won a blue ribbon at the fair! A super simple, no-pectin jam that's lovely as a sweet or savory condiment. Baked brie and fig jam, anyone?