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 honey-sweetened jam made from peaches and yellow tomatoes. It gets a spicy kick from freshly grated ginger and red chili flakes and is perfect as a dipping sauce for roasted root vegetables.
Spring fruit in a combination that's the just the right mix of tart and sweet, with a little ginger kick. Sweetened with only wildflower honey -- none of the refined white stuff.
A jelly lover is excited to find a new product but is invariably disappointed in its flavor and texture, so he decides to make his own.
A delicious jam that used up all the berries in the house without a drop of sugar. Sweetened with honey and using Pomoma's Pectin, it's a perfect jam for your morning toast.
My thoughts on commercial and homemade pectins - what they are, how to use them, and how to choose between all the varieties. Also a cherry preserves recipe and a giveaway.
In which I try to consume an entire watermelon and decide instead to put it in a jar, while falling in love with Pomona's Universal Pectin and adding a little bit of lime (as usual).
A simple, delicious jam using honey, sugar and other alternative sugars to enjoy the flavor of the fruit not the sweetner! A canning primer too.
Mango jam with a little bit of extra salt, lime zest and lime juice. Sunny and unique.
Strawberry-rhubarb jam is the ultimate taste of spring!
You can can in the middle of winter, and blueberries, since they freeze well, make a perfect can-didate for a tasty mid-winter jam with honey . . .