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?
Raspberry and blueberry jam with a splash of Scotch whisky makes the perfect topping for toast, scones or the finest vanilla ice-cream.
Guinness, the classic Irish dry stout, can be made into an intriguing jelly that pairs nicely with strong cheeses or can be used as a glaze on roasted meats.
A wonderful easy to make year-round apricot jam made with dried apricots is great for your morning toast
Kumquats candied in vanilla bean sugar. Also yields an amazing syrup as a byproduct that's perfect in cocktails or homemade sodas!
Berry wine compote is made from four kinds of fruits and blackberry wine and tastes even better when paired with peanut butter bars.
Red Wine Jelly is rich and luxurious and perfect on toast, with a cheeseboard or drizzled over ice-crream.
The zippiness of minced fresh ginger and a crisp Pink Lady apple gave the mellow pears a pleasant kick. The compote ended up swirled in yogurt and oatmeal, but it was at its best paired with walnuts on a buttermilk waffle.
This blood orange marmalade goes from oranges to marmalade in about an hour. A little extra prep in the beginning saves all of the blanching to remove bitterness.
A mixed citrus marmalade, made with lemons, blood oranges, and navel oranges.
A twist on the classic whiskey ginger cocktail all mixed in to one flavorful jelly.