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 bright, tart, and slightly spicy jam will be a fine addition to roasted pork tenderloin or slathered on English muffins.
Sweet summer blueberries and tart lemon combine to make this delicious preserve.
A super simple recipe for homemade marionberry freezer jam.
Rhubarb, a reddish pink vegetable that grows in celery-like stalks and is harvested through the late summer, has a pleasing tartness, so it pairs well with sweet strawberries in a jam.
This ruby red jam is the perfect combination of sweet and tart and brings summer and fall flavors together beautifully.
Ramps, onions, vinegar, cane sugar and sea salt create a very unique flavored jam. Get out and forage for some ramps!
Minted Mirabelle Plum Jam, a little taste of French magic for your toast in the morning or to slather into a sponge cake or on scones. French sunshine on a spoon!
A tangy jam made with fresh tasmanian raspberries and the juice of homegrown organic pomegranate.
A rustic apple jam infused with rosemary from Preserving by the Pint by Marisa McClellan.
Blueberries are great candidates for jam-making because of their high level of pectin; lemon and thyme make them burst with flavor. This recipe comes to us from Karen Solomon, author of Jam It, Pickle It, Cure It.
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