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?
Have you ever had a vegetable or fruit grow in your garden and it simply took over? The result, veggie like zucchini or squash so large that it could feed you as well as a football team. Try my Cinnamon Maple Squash Butter...
A marmalade-esque Rangpur lime preserve, sweetened with honey instead of sugar, and spiced up with a kick of Thai chile.
Fresh Bergamot the citrus fruit behind Earl Grey Tea gives this strawberry jam an added zip!
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.
How to make coconut dulce de leche. Turn plain milk recipes into coconut milk recipes with this dulce de leche treat that's easy to make.
A traditional, three day marmalade. Rich, dark and amazingly flavorful, this Clementine Marmalade uses the whole fruit for a sweet, complex preserve.
Using frozen cherries for a jamming challenge, this small batch cherry jam is a perfect way to perk up a winter afternoon.
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.
A terrific base recipe for Marmalade. Blood oranges meet Meyer lemons!
Make the most of citrus season by canning all the Meyer lemons you can! Great in cocktails, baked goods, and straight out of the jar.