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?
Jam isn't normally what you think of when you have a pile of nectarines to use up, but this jam is well worth the effort and will have you dreaming of summer all winter long.
A light-colored bitter grapefruit marmalade flavored with a Scottish whisky.
When you have more plums than you can eat, make some of this jam. The addition of licorice and star anise intensifies the plum flavor, making this an excellent jam for eating with your morning oatmeal or yogurt, or serving up over ice cream & crepes
Sweet and tart, this strawberry rhubarb jam also has a hint of vanilla bean.
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.
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