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?
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!
A unique twist on strawberry jam, this is the perfect way to highlight the subtle complexities of summer's most ubiquitous fruit! A Blue Chair Fruit classic, and one of our favorite ways to preserve strawberries.
Blood Orange Strawberry Marmalade with a hint of Rosemary Recipe, along with an easy way of canning - using the oven method.
A tangy, herb-infused refrigerator jelly, with bonus 3-minute fruit leather recipe using the leftover pulp. I love a two-fer!