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 apple pie jam tastes like apple pie on a spoon, it’s full of apple and cinnamon. It’s perfect on toast or hot biscuits in the morning.
Pears preserved with vinegar and an infusion of chai. What better a treat for a toasty autumnal evening by the fire!
Unhurriedly simmered in a slow cooker, or prepared on your stovetop, this naked apple butter is the true, concentrated taste of apples in season. It’s like getting punched in the face - by apples!
Savòr, a quince conserve from the northeastern regions of Italy, is an unusual and delicious condiment to sharp cheeses.
Salting cuts the slime factor on cactus pads, or nopales. These pickled pads are delicious alongside meats or as a vegetarian taco filling.
The apples give this sauce plenty of sweetness, while the pears add a pleasantly grainy texture. a small amount of orange and lemon juice brings the necessary tang.
These Middle Eastern-flavoured, sweet, spiced butternut squash pickles will be at home on a cheese or charcuterie platter at any Thanksgiving/ Sukkot table.
India Relish, or better known as 'relish' is the original tangy sweet condiment invented by Mr. Heinz way back when. Here it's done with chunky green tomatoes and green onions. Delightful!
A sweet and savory roasted onion and fresh sage jam. Pair this jam with scones and goat cheese, atop a bison slider, or as a glaze for this year's Thanksgivings turkey.
This is a bright, punchy jam, redolent with citrus flavour and spices. It deserves to be smeared thickly on crusty bread and eaten with a steaming cup of tea in bed, crumbs be damned.