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.
I never really liked persimmons -- until I pickled 'em with ginger, red chile, and saffron.
It's just a few short steps from applesauce to this caramel jam, fancied up with a little rum, vanilla bean, and sea salt.
Tiny, enigmatic ground cherries can enrich the flavor of other fruits. Here, they mix with frozen summertime plums to make a wonderful fall jam.
This darkly elegant blackberry jam is mellowed by removing some seeds and adding a splash of Chambord.
This pretty mix of white peaches and Satsuma plums hits a sweet spot with only one cup of added sugar.
Rolling in plums? This sweet-tart treat is a great way to use 'em up.
How to build your own simple, sweet-tart jam from gleaned neighborhood plums.
This flavorful jam is sweetened with concentrated apple juice and set with Pomona's Pectin, allowing you to nix the refined white stuff.
Did you know you can use your favorite jelly to pump up your summer jams? Here, spruce jelly gives the blues a lift.
Made in Alaska with the young tips of white spruce trees, this is a lightly floral jelly with a gentle, coniferous bite. Try it in place of mint jelly.