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?
recipe developer, food blogger, cookbook author
I love the combination of blackberry and vanilla. I would say the jam is 70% blackberry-y and 30% vanilla-y, which I think is the perfect ratio.
Made with fresh picked peaches!
Super dills! Dillweed, fresh dill and dill seeds are all used.
The flavors are savory and sharp but still complement the beet. Lovely directly out of the jar and in salads.
Freezer jam requires no cooking, just mashing and then you have jam. Plus it uses a lot less sugar than traditionally canned jam because you don't need the sugar to act as a preservative.