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?
I love their color, their flavor and the fact that they make the most amazing jam. Even a mediocre apricot sings when cooked down with sugar and a squeeze of lemon.
Fresh figs meet lavender in a late summer romance. Even better if you glean them from your neighbor's tree! This post offers tips for making no-pectin preserves throughout the fig season by a certified Master Food Preserver.
Use new season apples and pears to make this sharp, soft, chutney with dried figs, coriander, and lavender. An ideal accompaniment to pork, or other fatty meats.
Lavender is lovely and fragrant – and abundant at this time of year. It’s wonderful to just pick a few stalks and have their lovely scent waft through your home ... and it makes a great cocktail!
Our local plum variety used to be the plum of choice for jam manufacturers. When combined with English lavender it makes a colourful preserve worthy of a royal garden party.
Time to delve in the intensity of labour to create a jar of love......yes this is on a grander scale from the home canner but the idea is the same.....little lavender plum jelly to start your day...
My rhubarb discoveries, sweet, savory and wonderful: Strawberry-rhubarb sauce; rhubarb, lavender, honey preserves; rhubarb chutney; rhubarb gooseberry strawberry rose petal (RGSR) preserves; Asian style rhubarb pickle and more.
