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?
Jelly 911...What do you do when your jelly doesn't jell? Don’t despair! I have a couple of full proof methods to re-cook the spread and have it gel up perfect.
Have an apple tree? Don't miss the chance to make a wonderful jam thickener or fruit tart glaze. This recipe uses unripe apples to make a natural pectin stock, then turns the stock into a shelf-stable jelly.
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.
Rhubarb gets a new life from fresh picked strawberries. They are happily ever after with the addition of honey and vanilla bean. My husband has been eating it out of the jar with a spoon.
Sometimes just one added element — the piquancy of pepper, the bitter kiss of Campari — is all that’s needed to take strawberry jam from workaday to wonderful. Here's a few variations.
Powdered and Liquid Pectin are not all the same. There are differences between them in the amount to add to a recipe, quantity of sugar, and the possibility of adding additional ingredients. Here is a "cheat sheet" and table to figure it all out!
Made in Alaska with the young tips of white spruce trees, this is a lightly floral jelly with a gentle, coniferous bite. Try it in place of mint jelly.
