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?
This pie filling is sure to be a major bargaining chip for food swaps. After all, who wouldn't want to bake up a tempting summer cherry pie during the winter doldrums?
An all-natural recipe with no added pectin. Classic, tart and beautiful. Includes tips for preparing the fruit.
Strawberry Mojito Jelly: tart, sweet, and refreshing.
This jam is a gem, a rose, a spoonful of spring. It’s unique without calling attention to it’s difference, pink as a gentle sunrise, and nearly as captivating. Spoon it over ice cream for a treat worthy of the season, or savor it later in the year.
This conserve captures the flavors of carrot cake in a jar. Sweetened with honey, it's delicious in yogurt or in desserts.
A sweet and tangy strawberry mustard. Perfect for cheese and crackers.
Easy pickled asparagus recipe with fresh fennel bulb and sprigs.
Two fancy season fruits - blood oranges and Meyer lemons, both make fabulous marmalades. Both adhere to a 2/2/1 ratio of fruit, sugar and water. Yum!
These kumquats are a hybrid with mandarine oranges. They are plump and fragrant and make a beautiful marmalade. Look for them at your local farmers market!
Tangy grapefruit and tart rhubarb are a match made in heaven in this cross-seasonal preserve.