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?
Wild rose petals and a wee bit of cardamom marry up, resulting in a fragrant and delicious wildcrafted jelly for smearing on piping hot Scottish scones.
Sweet and Spicy Zucchinni Pickle. Great for your next summer BBQ.
Real strawberries, rhubarb, meyer lemons and not too sweet, using maple syrup? what's not to love? Use with egg custard and muesli... so much more.
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.