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?
Sometimes just one added element — the piquancy of pepper, the bitter kiss of Campari — is all that’s needed to take strawberry jam from workaday to wonderful. Here's a few variations.
Nasturtiums are blooming in Northern California. Why not use them to dress up your jelly? This recipe includes tips about what to do (and not to do) if you want to add flowers to your jars.
Heeding the advice of Canners Who Know, this stuff has marinated, rested, and is already set nicely. My first foray into the Land of Meyers, its sure to be Good Stuff on toast, pancakes, cookies, fish...
