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 combo of fresh and dried figs makes for an intense "figgy" flavor in my fig chutney.
I’m not crazy about the color of this marmalade, but love its tart, lemon-y deliciousness. Try it on toast with cream cheese or swirled into cake and muffin batter. Drizzle some over ice cream or fruit sorbet.
Homemade rhubarb chutney spiked with fresh and crystallized ginger.
A sweet and sour savory marmalade, delicious on toasted bread or with chicken and beef.
A simple, homemade relish featuring red onions, raisins and apples, the superstar of autumn fruit.
A summer variation of a classic fruit butter (apple), a perfect opportunity for a novice "canner".
A fresh and fruity salsa, not too spicy, celebrating the flavors of summer.
A spicy tomato chutney to celebrate the start of the tomato season here in San Diego.
Intensely flavored lemon chutney, inspired by my mother's recipe for mango chutney.
Hungry for summer fruit flavors, I made a batch of my mom's conserve using frozen sweet cherries with fresh raspberries.