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 vibrant jam made with tart rhubarb and sweet marionberries.
Spring fruit in a combination that's the just the right mix of tart and sweet, with a little ginger kick. Sweetened with only wildflower honey -- none of the refined white stuff.
Simple and easy Mixed Berry Jam. You can used fresh or frozen berries in any variation that you like.
How to make jam with just about any fruit you happen to have hanging around. This is a mixed fruit jam - peaches, strawberries, blueberries, plums and cranberries
I am slightly addicted to chilli and eat it on as many foods as possible. This is a spicy and sweet chilli jam with garlic and ginger. I think it has a bit of a spicy kick but it is not mouth burning.
This tiny-batch banana jam is sugar free and spiced up with citrus, vanilla, cardamom, and clove.
Susan Feniger's recipe for Meyer Lemon Marmalade is so easy a first-timer can be successful with it!
Ever heard of a loquat? This cousin of the apple tastes more like an apricot or a plum, and lends itself well to being canned. This loquat preserve features Chinese Five-Spice, which gives it an earthy spiciness.
Strawberries and ginger are magically delicious - more than the sum of their parts. I'm preparing to restock my pantry for 2013! This recipe is worth repeating and is one of my most requested flavors.
Homemade mulberry jam made from foraged fruit.