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?
Foraging for exotic Newfoundland berries and Mixed Wild Berry Jam.
Honey strawberry jam has a special floral and subtle, sweet and promising flavour, leading you to reach for that spoon.
These spiced preserved lemons swim in a heady combination of chunky salt, fiery dried chilies, fragrant whole coriander seeds, and earthy whole cumin seeds.
Tart and sweet Russian sour cherry sauce for blintzes, cake, pancakes, or just to eat with a spoon.
This seasonal conserve is tangy but has bursts of sweetness, thanks to the saucy cranberries and supple quince. Goji berries add a pleasant texture as well as additional health benefits.
These quick-pickled fall vegetables are a Mexican Jewish recipe that is punchy, seasonal, a cinch to make, and a perfect upgrade to any salad or sandwich.
Make your herbs last all winter by preserving them in this zesty and bright, vegan and nut-free cilantro pesto sauce (you could also use basil or parsley).
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!
These Middle Eastern-flavoured, sweet, spiced butternut squash pickles will be at home on a cheese or charcuterie platter at any Thanksgiving/ Sukkot table.
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.