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?
This little concoction includes gelatin and I infused fresh tarragon from the garden, as well as a healthy dose of chamomile tea to brighten the blueberries!
A fragrant ruby red jelly in which to preserve the beauty of the peony well beyond its brief show in early summer.
Wild rose petals and a wee bit of cardamom marry up, resulting in a fragrant and delicious wildcrafted jelly for smearing on piping hot Scottish scones.
This pie filling is sure to be a major bargaining chip for food swaps. After all, who wouldn't want to bake up a tempting summer cherry pie during the winter doldrums?
An all-natural recipe with no added pectin. Classic, tart and beautiful. Includes tips for preparing the fruit.
Strawberry Mojito Jelly: tart, sweet, and refreshing.
This jam is a gem, a rose, a spoonful of spring. It’s unique without calling attention to it’s difference, pink as a gentle sunrise, and nearly as captivating. Spoon it over ice cream for a treat worthy of the season, or savor it later in the year.
Just because you can can strawberry jam, doesn't mean you have to. Freezer jam involves combining fresh berries with cooked pectin, retaining a fresher fruit flavor.
This conserve captures the flavors of carrot cake in a jar. Sweetened with honey, it's delicious in yogurt or in desserts.
Two fancy season fruits - blood oranges and Meyer lemons, both make fabulous marmalades. Both adhere to a 2/2/1 ratio of fruit, sugar and water. Yum!