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?
A fruity, tea-infused jelly.
Black raspberry syrup, perfect for mixing with sparkling water.
Sweet, seedy black raspberries become jam. If you can get your hands on some, do it!
How to make just two pints of refrigerator dill pickles. It uses a quart of kirby cucumbers and is an easy, accessible recipe for a first-time pickle maker.
This small batch recipe uses just a single quart of strawberries and cooks down into three perfect half pints of jam.
Making chive blossom vinegar is as easy as combining purple chive blossoms with white vinegar and letting them steep for a time.
A step-by-step tutorial that details how to can using Weck jars. They are a European style of canning jar that uses a glass lid, rubber seal and pair of stainless steel clips instead of our disposable lid and reusable ring system.
A translucent, golden-y jam that uses the pears as a base and allows the vanilla flavor to star.
Transform regular old lemons into a savory, tangy, yielding condiment that acts as serious flavor player. All you need is a jar, some lemons, a whole lot of salt and time.
This cranberry marmalade is sweet, tart and bitter - as all good marmalades should be.
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