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?
Chive blossom vinegar is easy to make and is a great way to preserve the flavor and colour of chive flowers for use all year long.
After hatching them, now what? A short guide to raising your quail chicks.
Sweet, tart and spicy, this jam is great with a cheese plate, slathered over chicken.... or even on a daring PB&J!
Hatching quail eggs is fun, easy and quail are well worth a look for your small space urban homesteading needs!
A traditional, three day marmalade. Rich, dark and amazingly flavorful, this Clementine Marmalade uses the whole fruit for a sweet, complex preserve.
Using frozen cherries for a jamming challenge, this small batch cherry jam is a perfect way to perk up a winter afternoon.
Pears, cranberries and lemons. The resulting preserve is more like a compote than a true marmalade. Something between a marm and a rustic jam. It’s chunky, toothsome, tart, sweet and very slightly bitter.
Curds are a decadent way to preserve citrus, and blood oranges are no exception.
Marmalade made from Sorrento lemons makes a great gift... if you can stand to part with it.
Late season plums pair with cranberries and a hint of cinnamon for a great seasonal jam.