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?
Apricot paste, a thick fruit leather-like confection, is a popular Middle Eastern treat bursting with tongue-tingling flavor.
This recipe for fruit butter made with pureed apricots, applesauce, honey, and a bit of cider was a complete accident. But it's good!
This tiny, simple batch of nectarine jam is made without added pectin. The recipe includes suggestions for increasing the batch size for water bath canning.
A great "beginner's" marmalade -- for those who are just getting started or renewing their skills after a long break. Nice for holiday meals and gifts!
Raspberries add a special richness to this blueberry jam, which has a natural set even though it uses Pomona's Pectin to keep the sugar low.
This low-sugar peach jam -- pure peach using Pomona's Pectin -- lets you keep both the sweet stuff and the cooking time low.
Top your pancakes with this easy sweet strawberry vanilla sauce. My Russian mother's breakfast recipe.
While fruit may be in abundance this summer, don't forget about the edible and delicious wildflowers! Wildflower jam with red clover and pineapple with is clever and delicious with bright caramel apple flavor!
A comprehensive yet simple how-to on one of summer's pleasures: making jam, with special notes for small batches.
I decided to spice things up by nestling vanilla beans and star anise in with the peaches. We felt that those spice notes would work great with the bourbon used in these lovelies.