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?
Rhubarb, a reddish pink vegetable that grows in celery-like stalks and is harvested through the late summer, has a pleasing tartness, so it pairs well with sweet strawberries in a jam.
Minted Mirabelle Plum Jam, a little taste of French magic for your toast in the morning or to slather into a sponge cake or on scones. French sunshine on a spoon!
Sugar Free Mint Jelly, perfect for lamb and eastern dishes.
A tangy jam made with fresh tasmanian raspberries and the juice of homegrown organic pomegranate.
A rustic apple jam infused with rosemary from Preserving by the Pint by Marisa McClellan.
Rhubarb and ginger curd, sweet, tart, smooth and just a little bit hot!
No double boiler needed. Don't bother planning to do anything more complicated with it, if there's a spoon within reach it won't last long enough.
Make strawberry (or any kind of) freezer jam even more easily with this simple tip. So fresh and delicious, like spring in a jar!
Spiced Tea Lemons make the simplest cuppa into something really special
Blueberries are great candidates for jam-making because of their high level of pectin; lemon and thyme make them burst with flavor. This recipe comes to us from Karen Solomon, author of Jam It, Pickle It, Cure It.
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