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?
Remember popping open a bottle of Cheerwine cherry soda on a hot summer day? Pickled cherry syrup makes a nostalgic base for a tasty grown-up summer cocktail.
My thoughts on commercial and homemade pectins - what they are, how to use them, and how to choose between all the varieties. Also a cherry preserves recipe and a giveaway.
If you love a cup of hot spicy cider, this syrup will let you enjoy it any time. Canning the syrup preserves a concentrated juice that can be used for desserts or drinks, hot or cold year round.
Chocolate or Vanilla flavored milk you can have around anytime. Doesn't spoil, tastes great and gives a great pack of fiber and nutrition. Lots of alternatives to cow's milk are preservable, easy to make and inexpensive.
Plums made spicy and sweet for a dipping sauce makes a nice gift, preserves well and goes with savory or sweets. It can be made with plums or apricots. Keep the seeds in to up the heat! Works with chips and veggies too.
Gooseberry pectin stock will help thicken low pectin fruits like cherries and peaches, coming into season now. (Also, a recipe for raspberry violette preserves.)
The spicy sweet combination in this is fanstastic and can be easily adjusted to taste. Tastes great with chips, veggies or meats. Can it, freeze it, add a little more oil and you've got a wonderful salad dressing.
