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?
Fifth-generation Northern Californian writing about the jamming life. You can find me at hitchhikingtoheaven.com or on the H2H facebook page.
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.
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.
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.
The whole fruit's in here, for a wallop of fresh grapefruit flavor. Think grapefruit-honey candy on a spoon.
Plums do the fruit butter thing so well. This one is dressed for the holidays with orange zest, cardamom, vanilla, and bay.
Spring fruit in a combination that's the just the right mix of tart and sweet, with a little ginger kick. Sweetened with only wildflower honey -- none of the refined white stuff.