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?
Sometimes you only have a little fruit. Or don't want umpteen jars of jam. This recipe makes just enough blueberry jam to capture a small back yard harvest or those last berries the fridge.
I bloody love bourbon. These vanilla infused bourbon soaked cherries are insanely good on ice cream, cake or as a garnish for any whiskey based cocktail.
Black raspberry and sage, a combination inspired by Chef Michael Gabriel of Aureole's Black Raspberry Sage Honey Tart.
makes two 200mL containers
A delicious jelly with sour cherries and the fragrance of rose.
Sparkling sweet and spicy pepper jelly. Such a beautiful colour and perfect for gifts.
The perfect way to enjoy Saskatoon Berries all year long, with or without added sugar.
This jelly has a gentle aromatic quality to it, and is paired with a spunky zip of lemon zest. It is a great preserve to save for the dark months of winter when you need a little summer pick me up.
Blueberries preserved in maple syrup: perfect for topping a stack of pancakes or drizzling over yogurt & granola.
If you like jams with a good punch of tartness, this is the jam for you. Made with foraged beach plums, but can be made with just about any tart plums.
Bright, sunny oranges add just the right touch to fig jam.
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