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?
Juicy nectarines, tart plums and just a bit of sugar. Cook it down, down, down and you'll get a fabulous, thick, shiny butter.
A simple tomato sauce, with roasted heirloom tomatoes for smoky depth, suitable for water-bath canning.
The simplest and best strawberry jam, full of fresh, unadulterated strawberry flavor.
Cherry Pickles: cherries, cloves, lemon, spice and red wine vinegar make perfect pickles.
Ottawa Valley Chili Sauce: sweet, tangy and perfect on anything.
A sultry, warmly-spiced jam with the tartness you expect from rhubarb and a floral note from rose geranium.
Small-batch ginger pear butter: surprisingly quick, easy, and delicious. Yields 4 8-oz jars.
Fear not!!!! No berries were harmed during the making of this applesauce. Truth! 100% pure apple goodness here ladies and gent. The secret to my witchy ways…a little apple known as William’s Pride.
Lavender is fantastic. Lavender and Vanilla is amazing. This is the Reigning Queen of lavender jelly in my opinion. The vanilla provides a beautifully delicate element to an already eloquently soft flavored jelly.
The slow cooker is the optimal tool to turn crisp apples into a dense, creamy fruit butter. It truly is the easiest preserves you can make.
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