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?
Cooking & eating locally in New York's beautiful Hudson Valley. Blogging about it at http://localkitchenblog.com. Find me on Twitter @local_kitchen or email at localkitchen AT yahoo DOT com.
What to do with a dozen Meyer lemons: citrus salt, simple syrup, powdered pectin and scouring scrub!
A marmalade-esque Rangpur lime preserve, sweetened with honey instead of sugar, and spiced up with a kick of Thai chile.
OK, so maybe YOU have them. In which case you're obviously better equipped than my friends.
Organic cranberries. Texas Rio red grapefruit. Booze. Fancy salt. Somebody pass me the tequila!
California Meyers are paired with Texas Rio Red grapefruit in this bright, tart marm. Citrus season is short: put 'em up while you can!
Spicy, tart, gorgeously cranberry-hued: What's not to love?
Spicy-sweet tomato chutney with fennel, cumin and brown mustard. Perfect for those last-of-the-garden tomatoes.
Maple. Bourbon. Peaches. What else is there to say, really?
As simple a preserve as you'll make all month: local plums, local wine & local honey, marry together in jars of local goodness for the winter to come.
A basic tomato salsa recipe, easily adaptable to your preferred level of spice. Every preserver should have a good, basic salsa on the shelf!