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?
Pears, cranberries and lemons. The resulting preserve is more like a compote than a true marmalade. Something between a marm and a rustic jam. It’s chunky, toothsome, tart, sweet and very slightly bitter.
Pears aren’t a fruit I normally come by during the canning season, which is why I was so excited when my husband’s aunt let us have access to her pear tree this year. I immediately knew what I wanted to make with her pears: pear-cinnamon jam....
This ginger-pear jam would go beautifully with your Thanskgiving turkey, one a bowl of vanilla ice cream, or with a cheese platter. You will find many uses for this sauce.
