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?
Tart, rosemary-infused rhubarb jam sweetened with honey and no refined sugar.
This rosy pink jam looks sweet as pie but it has a secret: the tingle of ginger (raw and candied), just enough bite to keep things interesting. Try it on a cream biscuit or in a thumbprint cookie for a fun twist on a standard!
A tart, local honey-touched jam made with just-picked rhubarb, a lemon, and an apple.
A delicious, sweet-tart jam that you make in no time -- in the oven!
A vibrant jam made with tart rhubarb and sweet marionberries.
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.
What grows together, goes together! This is a sweetheart preserve: bright pink rhubarb, fragrant rose petals and heady strawberry liqueur join forces to make the ultimate early summer preserve.
To stretch your preserving dollar - use the same rhubarb twice in one go.
Luscious sweet tart jam with a hint of vanilla.
A bright flavored strawberry jam with just a touch of heat.