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?
Macerating your cherries in sugar prior to dehydrating results in fruit that is chewier and sweeter. Plus, as a bonus, you get that juice!
You probably have a busy life. Maceration is one technique that can make time work for you, instead of against you.
A simple, small-batch apricot preserve scented with rose.
Herbs and other additives can enhance the flavors of preserves. Here are some tips to get the best flavor extraction for different herbs, spices and citrus.
Whole Strawberry Preserves: Versatile preserve that is delicious on yogurt or homemade scones.
A step-by-step tutorial on how to make classic, lower-sugar preserves using fruit to sugar ratios and optional "flavor zing" add-ins that will convert just about any fruit into a creative and delicious jam.
Just three ingredients: blackberries, lemon, sugar. But oh, how they sing!
A quick, small-batch plum jam. Lemon verbena highlights the tartness of the plums.
Apricots rival sour cherries as my favorite fruit. This year I combined them to make preserves. And made three other types of apricot preserves, too.
Maceration: One big reason I couldn't be more excited about the fruity prospects to come.....