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?
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
A delicious jelly with sour cherries and the fragrance of rose.
The perfect way to enjoy Saskatoon Berries all year long, with or without added sugar.
Blueberries preserved in maple syrup: perfect for topping a stack of pancakes or drizzling over yogurt & granola.
If you like jams with a good punch of tartness, this is the jam for you. Made with foraged beach plums, but can be made with just about any tart plums.