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?
Too hot to can? This double recipe is whipped up in a flash, with minimal stove time and no standing over the water bath. You can even put the dehydrator out on the deck: I did!
Apricots rival sour cherries as my favorite fruit. This year I combined them to make preserves. And made three other types of apricot preserves, too.
a really fantastic jar of jam, plus lots of thorough instructions for total canning beginners plus how to skin peaches. Vanilla love!
Sometimes just one added element — the piquancy of pepper, the bitter kiss of Campari — is all that’s needed to take strawberry jam from workaday to wonderful. Here's a few variations.
An old fashioned raspberry jam pairs up with a beautifully rich thick homemade vanilla ice cream and salted cashews.
Using some of the lemon verbena from the garden to create a no-added-pectin lemon marmalade that has pretty specks of vanilla bean throughout
Strawberry-Lime Vanilla Jam
This small batch recipe uses just a single quart of strawberries and cooks down into three perfect half pints of jam.
Jam teaches you a lot of these lessons that we learn hovering above a pot with a wooden spoon in hand. And, so, I think God, in a way, is in the food we cook. God tastes delicious in this jam.
I love this jam because it's both easy to make and super versatile. It's lovely with breakfast items like English muffins or scones, but it gets really exciting when you pair it with chevre and candied bacon.
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