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?
Tangy peach barbecue sauce, makes 4 half pint jars. Try it on chicken or pork.
Apricot jam studded with fresh raspberries and enhanced by Chambord liqueur.
Any seasonal fruit you find in excess can quickly be made into jam with my stovetop method. Jam stores refrigerated for 2 weeks, or frozen up to 6 months.
Sour cherries are my most favorite fruit & sour cherry jam is the one jam that I am truly addicted to. For added flavor I added a bottle of circa 1970’s German Kirschwasser, or Cherry Brandy, which added loads of depth, taking the jam over the top!
The flavors of big, sweet blueberries and sunshiny lemons in this combination jam and marmalade, will brighten up even the dreariest days!
Small-batch Blueberry Ginger Jam starts with just 1 quart of berries, and makes 5 tiny (4-ounce) jars, plus a bit for snacking. You don't have to take all day to make fabulous jam!
Want to make your cherry jam sing? Hit it with vanilla.
A recipe for a small-batch peach jam flavored with ginger that is suitable for beginners. One quart of peaches makes two jars of jam. Process for shelf-stability or store in the refrigerator.
Plums and Roses...Jam The rose petals gently lend a floral note of a soft summer evening to the crisp freshness of just barely ripe plums in this easy little recipe.
The jam to make when you think you can't jam.