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?
We're a little undecided on the use of commercial pectin. And kind of charmed by the idea of apple pectin stock (recipe linked in story)...
What do you think?
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.
All About Pectin and Naturally Sweetening your Jam or Jelly
Once you get the hang of making your own pectin with apples, you may never go back to the box. And it's fun to play with local wines!
Candied and jellied, lilac blossoms make lovely additions to your pantry.
More strawberry lovin': this time late-season strawberries are paired with white balsamic vinegar and crushed black pepper. Black is the new blue, baby.
Blueberry jam is so pretty when stirred into yogurt! Here's a recipe and complete instructions.