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?
Fresh Raspberry taste captured. As old school as it gets. Fruit and sugar alchemy.
Raspberries add a special richness to this blueberry jam, which has a natural set even though it uses Pomona's Pectin to keep the sugar low.
Honey-sweetened jam made with fresh peaches, raspberries, and ginger. Crazy good.
Apricot jam studded with fresh raspberries and enhanced by Chambord liqueur.
I experimented at the cottage with a jam thickened with grated Granny Smith apples. It worked so well the judges at Canada's Royal Winter Fair declared the texture "perfect"!
Spring raspberries have arrived in California just in time for me to make 150 tasty wedding favors. Add a little pomegranate juice and you have something really special. See my system for making a LOT of tiny jams.
Raspberry and blueberry jam with a splash of Scotch whisky makes the perfect topping for toast, scones or the finest vanilla ice-cream.
Raspberry jam with a hint of rosemary. Sugar free, and without pectin, this method is low and slow, but oh so delicious.
Homemade freezer jam is so easy and so much better than the store-bought version. This will become a family favorite!
Raspberries and Jalapeños are made for each other. I like to believe that they are flavor soul mates, put on this earth to co-mingle and provide our tastebuds with endless joy.