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?
For the lazy picklers among us, I submit this hot pepper jelly recipe. Because the jelly is just peppers, vinegar, sugar and pectin, you can use pickled peppers or fresh peppers, which ever you have on hand. Warning, this habanero version is HOT!
Marmalade made easy with a kitchen scale. Equal weights of fruit, sugar and water make for a delicious scalable recipe.
I experiment with turbinado sugar and pomegranate juice and get some great results.
Making your own cranberry juice is a great way to use all those cranberries from the holidays. Cranberry juice is relatively easy to make; it also cans and freezes very well.
A simple ratio makes marmalade simple to make. This one combines flavours of the season to make a tangy, sweet treat.
Cranberry jalapeño jam - a spicy spread that makes a perfect appetizer spooned over crackers spread with a soft cheese.
Authentic Dijon-style mustard delivers a piquant punch like no other. Here's how to make your own.
Key Lime and Ginger Marmalade: quick marmalade to make and perfect for gift giving.
Spicy, sweet, & tangy, this jam hits all the high notes. A perfect addition to any holiday cheese plate, or host(ess)' pantry, or even just on your leftover turkey sandwich.
Recipe and full water-bath canning instructions for the easiest jelly on Earth. Plus, use this jelly in an elegant dessert that takes minutes to assemble!