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?
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.
I’m slightly ahead of the curve this time, giving you a preserves recipe before the strawberry season actually starts! These are simply the best strawberry preserves I’ve ever eaten. Check out the bonus sour cream ice cream recipe too!
With dandelions everywhere there was only one thing I could do- turn them into jelly.
I wanted for a recipe for jalapeño jelly that didn't rely on food dye or commercial pectin. I've come up with the following recipe which uses apple jelly made from Granny Smith apples and cranberries.
Aside from the delicious combo of strawberries and lemongrass, this post also includes notes on getting natural pectin from lemons, and using Weck jars.