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?
Compote is a dessert originating from 17th century France made of fruit preserved in syrup. The fruit is gently cooked in water or spirits with sugar and spices. I used black cherries in this batch but any sweet or sour cherry will DO.
Home-cured, basement-dried, really tasty, low-tech, and simple salumi. You can definitely do this!
The sweet, distinctly scented flowers of the Rosa Rugosa are often used to make pot-pourri, but the hips, also called haws by some, are well-known for making tea, wine, or creating a jam or jelly.
When the industrial jellied stuff just wont do.
A nice tangy spur-of-the-moment chutney.
If you like Earl Grey tea & pears - try this one - its a keeper.
When shoulder season is in full swing, you're lucky to eke out a real recipe or two in between frantic preserving.
Not quite a butter not quite a jam but definitely delicious. Plus you can start it and cook a bunch of other things to maximize your preservation multitasking.
Getting back in the canning groove with an old favorite.
Variations on apricot jam - including kicking it with some smoked paprika.