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?
Easy to make jam with lots of flavors using pluots.
Brined and smoked for perfect pastrami
Satsumas in a light syrup.
It is sweet, tart, spicy and herbly minty all at the same time. I might have to horde these jars for myself.
Using leftover blood orange, guinness and mustard glazed corned beef to make possibly the tastiest snack ever...
Homemade deli: corned beef, mustard and rye bread.
Super dills! Dillweed, fresh dill and dill seeds are all used.
The flavors are savory and sharp but still complement the beet. Lovely directly out of the jar and in salads.
Freezer jam requires no cooking, just mashing and then you have jam. Plus it uses a lot less sugar than traditionally canned jam because you don't need the sugar to act as a preservative.