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?
A pleasantly bitter, well-rounded marmalade, delicious on a crusty piece of whole wheat sourdough with a mug of hot tea.
This is the first marmalade that I posted when I started way back in April 2010. Creative marmalades are a great way to keep your canning exciting in the winter months. This one happens to make a superb glaze for pork or chicken.
Growing and drying your own herbs makes for an intensely flavored result, especially when you blend them to make this indispensable combination.
Rosemary Pear Butter made simple in the slowcooker. Perfect for fall sandwiches.
An easy, fast way to use up plums if you've got too many on your hands: preserve them whole in syrup! A sprig of rosemary adds a great layer of flavor.
My recipe for Meyer lemon and rosemary lemonade, and limoncello made with Meyer lemon zest. I'll be finishing the limoncello based on another recipe this time around!
I'm starting to realize that you can't really ever go wrong by adding rosemary...
A small batch of apricot jam, infused with fresh rosemary.
Dilly beans' grown-up cousins—pickled romano beans with citrus and herb.
Sweet peaches, earthy rosemary, and a hint of heat from the pepper. This is a special jam you will want in your pantry!
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