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?
The pope had a mustard maker, and now you can too - Craft a basic country mustard fit for peasants and proles alike...
Who says you can't make great jam from frozen fruit? Here are some tips to help it turn out right.
Rangpur limes are known for their tart and musky personalities. This simple and delicious jam lets them be who they are. Plus: Pictorial on how to cut rangpur limes for jam.
An easy condiment to make comprised of toasted sesame seeds and seaweed, salt, plus a special liver-boosting herb: milk thistle. Because, "Your liver is you." Or maybe, "your spine is you." Read and you be the judge.
I never really liked persimmons -- until I pickled 'em with ginger, red chile, and saffron.
Easy dehydrated persimmons make use of your (or neighbors) bountiful harvest. Customize with different spices, or go au naturel and enjoy the simple beauty of the dried fruit.
It's just a few short steps from applesauce to this caramel jam, fancied up with a little rum, vanilla bean, and sea salt.
Tiny, enigmatic ground cherries can enrich the flavor of other fruits. Here, they mix with frozen summertime plums to make a wonderful fall jam.
This darkly elegant blackberry jam is mellowed by removing some seeds and adding a splash of Chambord.
This pretty mix of white peaches and Satsuma plums hits a sweet spot with only one cup of added sugar.