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?
All it takes is a little time, a little vodka and some rose petals for this delicate Rose Infused Vodka.
Quick pickled mouse melons! Perfect for a mouse sized picnic. :)
This recipe for fruit butter made with pureed apricots, applesauce, honey, and a bit of cider was a complete accident. But it's good!
Limequats aren't common, but they're starting to become more visible. One great way to use them is in a simple, versatile syrup like this one with honey.
Luscious cherry barbecue sauce great for pork or ribs.
This tiny, simple batch of nectarine jam is made without added pectin. The recipe includes suggestions for increasing the batch size for water bath canning.
A great "beginner's" marmalade -- for those who are just getting started or renewing their skills after a long break. Nice for holiday meals and gifts!
Raspberries add a special richness to this blueberry jam, which has a natural set even though it uses Pomona's Pectin to keep the sugar low.
This low-sugar peach jam -- pure peach using Pomona's Pectin -- lets you keep both the sweet stuff and the cooking time low.
A refreshing cooler for summer days - my simple recipe for Earl Grey, lemon verbena and mint syrup is a real showcase for the fresh herbs in season at the moment. It can be added to still or sparkling water to make a refreshing iced tea...