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?
Love in a jar: Blueberry Jam with Brown Sugar
A beautifully-flavored and colored jam made with local Italian or prune plums.
Every year this time I hike and pick wild plum trees that make my favorite jelly it’s organic and amazing!!
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.
Super small batch raspberry jam with bits of jalapeño & chopped cilantro. Sweet, savory & spicy! Could probably be doubled with good results.
A very simply peach jam to showcase the lovely fruit from an adopted Masumoto peach tree.
Tweaking a family favorite. With enough wild plums to experiment, I tried one with added pectin, one with no pectin and (the big winner) plum and pineapple with 5 spice.
Soft set preserves packed full of strawberries, with a hint of balsamic.
The magic of mint enhances sweet blueberries.
Bright and fruity, made with perfectly ripe apricots and fresh pineapple.