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?
A delicious Fall favorite, this tangy roasted pear chutney pairs fabulously with any grilled or roasted meat, or simply on crackers with blue cheese or so.
An update on the recipe from the Ball Book, this one uses all fresh produce and MUCH less sugar than the original, but still has that great flavor that tastes like carrot cake!
Making "Pear Brandy" is a fun, tasty and rewarding project. This recipe makes a smooth, sweet and distinctly pear infused treat.
Pickled Asian Pears, made as instructed by Karen Solomon in her new e-book, Asian Pickles: Japan. The book is lovely and worth exploring!
Pear jam, spiked with melted dark chocolate.
Easy, easy, easy! Make this simple pear butter and let your crock pot do all of the work!
The flavors of pear and cranberry shine through into a wonderful liqueur. This has just the right amount of sweetness and spice!
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.
Cranberry Pear Conserve with Ginger, for sweet or savory pairings.