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 sweet, distinctly scented flowers of the Rosa Rugosa are often used to make pot-pourri, but the hips, also called haws by some, are well-known for making tea, wine, or creating a jam or jelly.
The market is flooded with pomegranates right now. Pomegranate syrup, or grenadine, makes a lovely gift. This recipe can be used to make the syrup or jelly . . .
If you know and like pepper jellies, you will probably enjoy this Green Tomato and Chili Jelly. In spite of being hot, is has a very subtle, slightly refreshing taste and is perfect paired with delicately seasoned dishes.
Our first fall in Fairbanks I distinctly remember walking up the hill behind our house and exclaiming, "What is that smell?" This was not in a good way. This smell reminded me of a cross between gym socks and a musty old antique book store.
