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?
This is an easy no-cook method of preserving raspberries for up to one year. Use as a sauce for ice cream, a cake filling, or just eat straight from the jar.
Spicy or smoky, saucy or sticky, this blackberry chile syrup is HOT.
The song "Sippin' on Gin and Juice" will come to mind as you enjoy this blackberry jam with the delicious addition of gin. A condiment to make even Snoop Dogg get up early. Please note you don't have to enjoy rap music to like this jam.
This lightly spiced jam is made with blueberries and blackberries and is perfect served over hot buttermilk biscuits, pancakes, or in mini tart shells.
Did you know that pie filling is basicallly jam that you don't cook as long? Perfect for that impromptu dinner-time canning session.
Basil brightens up boysenberry jam... perfect on a thick slice of sourdough with goat cheese
Blackberries get an unexpected subtle depth and bright note of acidity from balsamic vinegar in this simple jam.
Rolling in plums? This sweet-tart treat is a great way to use 'em up.
Tangy, just sweet enough, and vibrantly colored, this syrup is exactly what I want to be eating all winter long.
The mild flavour of Black Raspberries is enhanced by the addition of Chambord and honey in this jam. This is also a case of finding some booze in the back of the cupboard that worked perfectly!