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?
What's your jam ethic? Do you insist on set? Texture? Flavour? For me, it's all about terroir. This gooey mess is absolutely awesome on goat cheese - even though you may want to eat it over the sink.
1 part cherries, 0.5 part sugar and maple syrup, .5 parts rum, 3 parts kickbutt. One of several batches of macerated liquers we'll make this year... Taste will develop awesomeness over time as well.
I'm a sucker for sesame snaps - those hardened 'cookies' make from molasses and sesame seeds. This was an experiment that I share our successes and struggles - and some ideas for next time.
