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?
Whether you're making the perfect Manhattan, topping a sundae, or just eating them straight from the jar, homemade maraschinos are the way to go.
Too hot to get canning? There's more than one way to preserve the season. Freezing is the fastest and easiest way, so go grab your cherry pitter!
Waxing nostalgic about berry jam, and reinventing a classic. Equally delicious on sophisticated scones and childhood pb&j. So get your strawberry, blueberry, raspberry on!
Sweet. Tart. Rich. Wine-y. Plummy. Might I even say sexy? These balsamic cherry preserves are a classy and very delicious way to celebrate the cherry.
Rhubarb steps up to the bar for a shot of gin and a twist of lime. These partners in crime help take a classic rhubarb jam recipe to a new level.
the difference between 'how lazy can you be' and 'why bother' is just a few minutes in the kitchenaid
Once you taste your first sip of freshmade almond milk, you'll never want to buy the packaged stuff again.
No more forking over $3 and up for a jar of whole grain mustard. All you need is 5 minutes to make it at home—and patience while it cures for a couple of weeks in the fridge.
Enjoy the golden children of the winter season with this jam. Sumptuous, smooth quince paste and tart, bright bits of meyer lemon come together to create quite a lovely flavor.
Meyer lemon and blood orange marmalade. Totally amazing and easy to make.