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?
The sweetness of kumquat peel mixed with the tartness of its juice makes for a wonderfully tangy jam, while bitterness takes a back seat. This simple marmalade recipe doesn’t require days of soaking, boiling & straining like many versions.
Adapted from a recipe in Nourishing Traditions this is a great way to get some small-batch preserving in during winter.
How to make small batches of sauerkraut, one quart jar at a time.
Two fall fruits are combined in this tasty compote. A perfect condiment for Thanksgiving dinner.
A small batch of star anise-infused plum jam.
A small batch of apricot jam, infused with fresh rosemary.
A small batch of blueberry jam, infused with the flavor of fresh ginger and studded with candied ginger.
For the Love of Small Batch Canning: Spice plum jam.
The one jam my husband makes every year: tart rhubarb, spicy ginger, just a touch of citrus. Easy to make as a refrigerator jam, or double up the recipe for water-bath canning.
How to make just two pints of refrigerator dill pickles. It uses a quart of kirby cucumbers and is an easy, accessible recipe for a first-time pickle maker.