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?
These are the preserves than won my heart...
A boozy concoction that is really best in its native territory: cocktails.
Lemon with a surprising poppy seed crunch, sour and sweet rhubarb, raspberry perfumed with rose, and zesty mango-lime. Via Gilt Taste.
Rhubarb steps up to the bar for a shot of gin and a twist of lime. These partners in crime help take a classic rhubarb jam recipe to a new level.
Strawberry-Lime Vanilla Jam
Cranberries & habanero chiles, lime & ginger, coriander & mint: delightflly tangy, devilishly spicy, satisfyingly chunky. Chutney - it's good for what ails you!
A complex layer of flavors that hits your palate when you try it - the heat from the jalapeno, the sweet from the sugar, the tart from the lime and cranberry. Delicious and a beautiful gift!
I made 3 jams containing different berries:
- Blueberry Rhubarb Lime Jam
- Strawberry Rhubarb Jam
- Sea-Buckthorn Jam
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.