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?
An adult take on fig jam: The figs are spiked with ouzo, bay leaves and a little salt. It's a Greek thing...
Do you know a fig tree? If you do, there is no better use of figs than this sweet and savory jam. Try it with your next cheese tray.
Fresh and light and a great use of beautiful Fall pears.
It is salmon season in California and the Pacific Northwest, which means plenty of smoked salmon -- my version is glazed with Alaska birch syrup.
You will be surprised by the rich flavor of this wild grape jelly.
Homemade pectin for your jamming pleasure!
A flavorful sauce with garlic and spices enriching the bright flavor of ripe plums.
My Grandma Betty's recipe with the heat turned up!
A picture tutorial showing how to get started making jam. Blueberries are the perfect beginners' batch!
Tweaking a family favorite. With enough wild plums to experiment, I tried one with added pectin, one with no pectin and (the big winner) plum and pineapple with 5 spice.