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?
The whole fruit's in here, for a wallop of fresh grapefruit flavor. Think grapefruit-honey candy on a spoon.
A spicy-sweet gem: kumquat habanero marmalade.
Kumquat & Meyer lemon marmalade with chile & Kaffir lime.
Blood orange, grapefruit, navel orange and some lemon for good measure: the best of winter citrus all in one place.
Ever yearn for berry jellies during the middle of winter? Look no further, using organic fruit juice plus a few other staple ingredients you can make a berry'licious jelly anytime of the year!
Sweet, vinegar fennel pickle. Try this pickle in lieu of traditional relish on any sandwich or burger, mix it into salads, or use it as a cocktail garnish.
A versatile pickle that's as at home on a cheese sandwich as it is tossed with pasta for a quick supper. The pickling liquid makes an awesome dressing, too!
Strawberry Peach Jam: this jam is so good, you can just sit back and eat it right out of the jar - piggy style!
Sunchokes, also known as Jerusalem artichokes, are native to North America and have nothing in common with an artichoke, botanically speaking. But they sure do pickle well!
Seville Orange Marmalade has been on my radar since I began canning this fall. I eagerly swapped for a jar of Seville Marmalade at the Preserve Swap I attended as I wanted a point of departure from which to base my Marmalade Mis-adventures.
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