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?
Have an apple tree? Don't miss the chance to make a wonderful jam thickener or fruit tart glaze. This recipe uses unripe apples to make a natural pectin stock, then turns the stock into a shelf-stable jelly.
I combined wild blackberries and chipotle chiles to create a warm, smoky, flavorful jelly. This is a great substitute for cranberry sauce and tastes amazing on a turkey sandwich or in a glaze for ham or turkey. Made with low-sugar pectin, too!
Armenian (or Himalayan) Blackberry is categorized as one of the true terrors of invasive plant species, but the berries are so sweet and tart, that they make outstanding jams and jellies.
