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?
White Grapefruit Marmalade with Bay leaves made in the style of Robert Lambert using citrus juice instead of water.
A simple kraut with spicy parsnips, onions, and black pepper.
A simple, small-batch apricot preserve scented with rose.
Like pomegranate molasses, prickly pear molasses is a concentrated fruit syrup with sweet and savory applications.
Harvesting and processing the fruit from prickly pear cactus, also called tunas.
A rustic apple jam infused with rosemary from Preserving by the Pint by Marisa McClellan.
The key to a super-flavorful fridge pickle is a quick, 24 hour brine bath.
A small-batch, cold-processed rhubarb shrub.
This recipe is a tad intense to prep. But all the fuss is forgotten when the heat hits the pot — the perfume of the lemons and lovely pink hue that the onions bring to the picture dispel all memory of tedium. This is truly a gorgeous jam.
A homemade version of Sloe Gin: Gin infused with damson plums and sugar for an easy plum liqueur.