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?
A recipe for dandelion jelly that uses a few simple ingredients and homemade apple pectin stock. A beautiful golden jelly with a unique, complex flavor reminiscent of honey.
Save your citrus peels! This is a great way to preserve your peels in syrup. They make a great confection, great in cocktails and the syrup can be used for marshmallows! It's all win win here, folks.
Pears, cranberries and lemons. The resulting preserve is more like a compote than a true marmalade. Something between a marm and a rustic jam. It’s chunky, toothsome, tart, sweet and very slightly bitter.
Sweet Tea Jelly is great on toast or biscuits, and amazing in the center of a thumbprint sugar cookie. But for a little something different, use it as a glaze for chicken wings or a pork roast.
After a day of gleaning the streets of downtown and getting some killer farmers market deals, it was time to get busy and make jam. But this time I used a new tool.
The last of the apples from the farmers market were calling my name and I knew I would be making cider, so I got off the tukhus and just did it. This is so easy to make I don't even think about it anymore.
