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?
Fig and Strawberry Jam: Preserving the harvest
Pear honey: Not actually honey but a sweet jam with a hint of ginger -- use it as a breakfast spread, on a cheeseplate or with roasted meats.
If you are like us, you find yourself surrounded by more apples than you know what to do with. They take up less space preserved: instructions for dried apple rings and a recipe for apple jelly.
Pear butter in the crockpot: fabulous and fuss-free! From chopped pears to smooth, dark, subtly spiced spread, the slow cooker is the perfect tool.
Making a couple of jars of this simple jam is a great way to preserve the short-lived glut of raspberries.
TangO peaches are the paler, sourer sister of the sweet and lovely donut peach. No matter, they make a fine spicy jam enlivened with honey and lemon. And not too much sugar now, TangO jam isn't tangled up with lots of sticky sweetness. Clean, sharp.
A classic recipe for tomato jam, adapted to use honey as it's only sweetener.
A zingy sweet and spicy tomato jam with a kick of vodka, spread some fun on your toast!
Traditional Brandied Peaches and a variation on them using Fireball brand Cinnamon Whisky. Adding a cinnamon punch to that perfect fall flavor.
Who knew canned plums could be so delicious? Top fresh plums with brown sugar syrup, orange juice, spices and lots of brandy... pure heaven!