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?
Summer isn’t the only time of the year to make jam. This Christmas jam uses the best of autumn’s harvest – cranberries and apples.
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.
Prickly pear cactus jam is one of the coolest jams I've ever tried. It's perfect with pancakes, crepes, toasts or English muffins. This recipe is ridiculously simple and it only takes 15 minutes! Jam can be stored in the fridge for over a month.
Make and can delicious Concord grape jam. Eat it on toast, make jam print cookies, or use it as a filling in donuts.
Easy pineapple jam recipe. Eat it on toast for breakfast, or make delicious pineapple pork chops or coconut cake with pineapple filling.
Wild mulberries pair up with rich red wine in a delicious preserve, suitable for canning.
Blackcurrant and Gin Jam: tart and bursting with fruit. This jam will remind you of summer on the very coldest days.
An easy tomato jam spiked with fresh and crystallized ginger.
Peach jam with bourbon and honey from the Preservation Society Home Preserves cookbook
Wild grape season is here in New England and every year I like to forage for wild concord grapes. Theses grapes grow all over North America and are great for making grape jam.