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?
Sweet and zangy preserves with a touch of mint. Great for late summer canning!
Small-batch Blueberry Ginger Jam starts with just 1 quart of berries, and makes 5 tiny (4-ounce) jars, plus a bit for snacking. You don't have to take all day to make fabulous jam!
More than 40 U.S. states have home-based food business laws allowing “Cottage Food Operators” (CFOs) to sell foods you make at home. This guide helps you figure out if you qualify to sell your homemade preserves and how to get started.
You probably have a busy life. Maceration is one technique that can make time work for you, instead of against you.
Sour and fruity cherry (Kriek) lambic beer is added to strawberries and rhubarbs for a tart and tangy spread.
Whole fruit preserves made with Bing or sour cherries, rhubarb and vanilla bean.
Preserves made with Strawberry, Tart Cherry and Lingonberry. Sweetened with honey and vanilla. It's time to pull out those frozen berries and make some preserves.
Jewish-Tunisian quince preserves. A simple recipe that presents a blueprint for creativity - add vanilla, thyme, or star anise, you can't go wrong with this beautiful fruit.
Roasted fruit preserves: Apples with Thyme and Peaches with Rosemary. Use them with savory or sweet dishes.
A simple preserve that captures the flavor of ripe, juicy nectarines