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 California girl writing about the jamming life. You can find me at hitchhikingtoheaven.com or on the H2H facebook page.
This recipe is easy and holiday friendly. If you don't have whole pomegranates on hand, you can make it from good bottled juice.
Meyer lemons and Myers's rum make this marmalade double-good. This recipe earned a county fair blue ribbon and sold out at Marin's underground market.
Lowbush, highbush, or in between -- if it walks or talks like a cranberry, you can use this recipe to make a beautiful applesauce with a little bit of tart.
Fall fruit and lots of heat to warm up your holiday table.
Clementine, yuzu, grapefruit, lime. Marmalade is so much more than orange. This method of slicing fruit is handy for all varieties of citrus.
Let's revive the venerable quince. These flavors marry beautifully in a bright fall marmalade.
A safe recipe for water-bath canning roasted red peppers. Smoked paprika, sliced onion, and bay leaf give this mix a Spanish slant.
With equal measures of fruit and sugar plus a short cooking time, this jam is an easy, luscious way to capture summer in a jar.
Deep peachy flavor with a hint of tropical sage. Get your summer on before it's gone!
Not your kids' ketchup. This savory spread is all grown up.