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 tiny-batch banana jam is sugar free and spiced up with citrus, vanilla, cardamom, and clove.
This simple syrup made with fresh bergamot and honey -- no refined sugar -- is a promising addition to tea, cocktails, baked goods, and more.
Fruit, wine, vinegar, spices, honey . . . what's not to like? This flexible citrus preserve can be used in sauces, dressings, relishes, and more.
In this unique jam, strawberries enhance the texture and tropical flavor of feijoas -- also known as pineapple guavas.
Who says you can't make great jam from frozen fruit? Here are some tips to help it turn out right.
Rangpur limes are known for their tart and musky personalities. This simple and delicious jam lets them be who they are. Plus: Pictorial on how to cut rangpur limes for jam.
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.