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?
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.
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.
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