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?
Slather this persimmon butter on your morning toast, stir it into oatmeal, or put a dollop of it on yogurt for a persimmon-y treat. It also makes a fine addition to a cheese plate!
This kumquat marmalade is specifically designed for use in cooking, bringing brightness to dishes like Brussels sprouts with kumquats and smoked salt.
This much-loved recipe for classic Meyer lemon marmalade won best of show at the county fair. Includes careful step-by-step directions plus options for making the original recipe without added pectin or an updated version using Pomona's Pectin.
Ginger Lemon Honey Jam - a real zinger. Bright vibrant flavor -- and a recipe that's not too hard at all.
A gorgeous holiday preserve to be served with so many meats or just simply on toast.
Marmalade made easy with a kitchen scale. Equal weights of fruit, sugar and water make for a delicious scalable recipe.
Cranberry and orange marmalade makes the perfect start to your day over the festive season. Sweet and spicy and just a little tart!
I experiment with turbinado sugar and pomegranate juice and get some great results.
A unique recipe for Wild Hibiscus vegan "Jello." Cut out fun shapes for desserts or cheese plates, or just serve it up!
A simple ratio makes marmalade simple to make. This one combines flavours of the season to make a tangy, sweet treat.