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?
Preserve your cherries at the height of the season for use in holiday drinks. Sweet St. Germain is the perfect choice for a light and sweet soak.
Some thoughts on how to use red currants in baking and preserving plus a basic recipe for red currant jelly, a delightful, old-fashioned preserve.
Delicious jam using rhubarb and fresh orange juice.
Chia seeds thicken this no-cook jam that uses fresh summer figs.
Unlike jam, fruit butter is a puree of cooked fruit that is reduced to a silky, creamy texture. I kept with my stone fruit kick and made a batch of cherry peach butter.
A simple jam with a naturally complex flavor.
This quick and easy watermelon jelly is a taste of summer in a jar!
Tart haskaps with a splash of pure Canadiana: whiskey and maple syrup!
Sweet cherry halves preserved with honey and flavored with fresh rosemary. Perfect for cheese plates and cured meats.
Blackberries are delicious by themselves, but add in a bit of cinnamon and tequila and you've got a flavour combination that can't be beat! Try this jam with whichever pectin and level of sugar you like to use, but add in an extra zing!
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