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?
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.
I’ve already shared several recipes with you from Marisa’s blog, Food in Jars, but this recipe for orange creamsicle jelly is one of my absolute favorites. It’s tangy, sweet, and flecked with vanilla seeds that give it an amazingly smooth flavor.
Guest contributor, Betsy a longtime FSC Food Swapper, shares her favorite violet jelly recipe while also giving some nutritional information and tips & techniques for foraging, cleaning & preparing violets for jelly-making.
