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 little concoction includes gelatin and I infused fresh tarragon from the garden, as well as a healthy dose of chamomile tea to brighten the blueberries!
An easy tomato jam spiked with fresh and crystallized ginger.
Any seasonal fruit you find in excess can quickly be made into jam with my stovetop method. Jam stores refrigerated for 2 weeks, or frozen up to 6 months.
Used up the last of my Dad's homegrown peaches in this first attempt at refrigerator jam. I kicked up the flavors by using St. Germain, lemon juice and a vanilla bean. Oh baby.
Wild huckleberries with a touch of maple syrup!