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?
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.
Baking extracts are basically just super-intense infusions. Eugenia Bone shows you how to make your own.
A less labor-intensive (but still lovely!) marmalade made with cute little kumquats.
I've wanted to make banana jam for quite sometime well luck would have it that my local farmers market had bags of seconds on bananas. So here is my newest favorite creation.