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?
Just one of the many edible wild berries available across North America at this time of year, chokecherries are rich in nutrients, flavour and colour. Here is a simple recipe to try them out for yourself.
Old-school style beach plum jelly is made without any added pectin. When gathering them in the wild make sure to include some under-ripe berries. A long simmer makes for a good strong set. It's a sticky jelly with a good puckery punch.
This lightly spiced peach jelly tastes like peach cobbler in a jar. Use your peaches in your favorite recipes and then make this jelly with the peels. It is a great way to make something tasty out of something you were going to discard.
Guinness, the classic Irish dry stout, can be made into an intriguing jelly that pairs nicely with strong cheeses or can be used as a glaze on roasted meats.
Recipe and full water-bath canning instructions for the easiest jelly on Earth. Plus, use this jelly in an elegant dessert that takes minutes to assemble!
