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 great recipe that leaves you always primed to make quick, spicy, mulled cider (and ensure you don't burn off the alcohol!).
A delicious citrus syrup with a little hit of ginger, great for adding to soda water or pancakes or in tea!
This blackberry syrup is sweetened only with honey and is kissed with rosemary and vanilla. It makes a lovely hostess gift or the perfect splash for homemade sodas or fancy schmancy cocktails.
The addition of Sichuan peppercorns, ginger, and red chile flakes adds complexity and polish to this versatile syrup. Drizzle it on pancakes, yogurt, and ice cream.
Rhubarb-Vanilla syrup can be used in cocktails, to sweeten tea or lemonade, to glaze a chicken and so much more! Can it up so you always have some at the ready! Makes a great hostess gift too.
Preserve the delicate floral flavor of fresh baby ginger in this syrup sweetened with raw local honey.
Root Beer Syrup recipe based on experimentation with several 19th Century American recipes.
After discovering a mulberry tree in our yard, I have pounds of mulberries that need a use. There is only so much jam you can make and eat. One alternative to using up these berries is homemade berry syrup.
A no-heat method for making a better tasting, longer lasting simple syrup infusion.
Here are three ways to preserve this yummy, medicinal berry: tincture, syrup, and jam.