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?
Perky, quirky Meyer lemons make for a luscious marmalade. Adding water results in a marm that's creamier, fluffier, not sticky! Clementines punch up the flavor and enliven the color. Very nice indeed. Short cooking time, keeps very well.
Become your own master tea blender using tangerine peel, hibiscus, and jasmine. Homemade tea is fresher, more flavorful and healthier than anything you can buy in a store.
These clementines might be my favorite thing I’ve canned. They’re easy, quick, seasonal, sweet with enough bitterness to be fun, and so pretty in a jar. Use them with hot chocolate, ice cream, cocktails, or to garnish your favorite winter homebrew.
This is a jam that fascinates. Tangy citrus, sweet apples and the tannins of good tea all wrapped up in floral aromas. There is a bonus recipe for Satsuma Marmalade.
The process of making this marmalade is very simple and brought the most incredible sweet and fresh fruity fragrance to our kitchen. I’m not sure I’ll ever buy a scented candle again, the fragrance of bubbling clementines is far more appealing,
