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 pleasantly bitter, well-rounded marmalade, delicious on a crusty piece of whole wheat sourdough with a mug of hot tea.
California Meyers are paired with Texas Rio Red grapefruit in this bright, tart marm. Citrus season is short: put 'em up while you can!
Spicy, tart, gorgeously cranberry-hued: What's not to love?
Curds are a decadent way to preserve citrus, and blood oranges are no exception.
Bananas with brown sugar and a hint of rum; this sauce is perfect spooned over vanilla ice cream, or to give as gifts (if there's any left).
Pear jam, spiked with melted dark chocolate.
Perky, quirky Meyer lemons make for a luscious marmalade. Adding water results in a marm that's creamier, fluffier, not sticky! Clementines punch up the flavor and enliven the color. Very nice indeed. Short cooking time, keeps very well.
A dark, rich, and spiced apple butter straight out of old New England.
Pickled cipollini onions. I like them with burgers, but feel free to experiment.
Tart and sweet, this cranberry chutney is the perfect condiment for turkey sandwiches and a delicious glaze for ham.