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?
Rolling in plums? This sweet-tart treat is a great way to use 'em up.
How to build your own simple, sweet-tart jam from gleaned neighborhood plums.
This flavorful jam is sweetened with concentrated apple juice and set with Pomona's Pectin, allowing you to nix the refined white stuff.
Did you know you can use your favorite jelly to pump up your summer jams? Here, spruce jelly gives the blues a lift.
In Northern California, Meyer lemons and strawberries share a season. Here's a luscious way to mix them up.
A spicy variation of a classic Vietnamese quick pickle.
You can add the flowers to salads and pickle the pods, but what can you do with peppery nasturtium leaves? Why not make pesto?
Nasturtiums are blooming in Northern California. Why not use them to dress up your jelly? This recipe includes tips about what to do (and not to do) if you want to add flowers to your jars.
Candied peel is a grapefruit lover's heaven. This recipe discusses what might happen if you opt to use organic sugar instead of conventional.
Too many oranges? Here are two ways to preserve whole segments -- in light sugar syrup or with agave if you want to avoid the refined white stuff.