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?
Jams made with chia are easy and delicious, but there are a few reasons why it's not safe to can them. Find out more.
Raspberries and Jalapeños are made for each other. I like to believe that they are flavor soul mates, put on this earth to co-mingle and provide our tastebuds with endless joy.
Spicy Watermelon Jam combines heat & sweet to make hot wings, chicken, fish, even cheese & crackers, sing! Canning instructions included.
Two batches of plum jam made with different flavours: one with cinnamon (tastes like pie!) and one with Earl Grey (my personal favourite).
The height of simplicity-just sugar and plums. A microbatched, freezer jam to save those beautiful late fall plums.
A lovely combination of sweet apples and tart rhubarb, combining fall and spring flavors.
Turn your boozy Sangria macerated fruit into dynamite jam with this two step Pluot Riesling Sangria and Jam recipe.
Vanilla is a dominant flavor in this jam, that meshes perfectly with the sweet tang of the black plums. The fresh Mint assists in a slight menthol cooling effect, but doesn’t overpower the flavor palate.
Sometimes you only have a little fruit. Or don't want umpteen jars of jam. This recipe makes just enough blueberry jam to capture a small back yard harvest or those last berries the fridge.
Black raspberry and sage, a combination inspired by Chef Michael Gabriel of Aureole's Black Raspberry Sage Honey Tart.
makes two 200mL containers