A more exotic take on the traditional thumbprint, the addition of fig jam takes these beauties to an even better place. Sweet, warm, and gorgeous.
Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Not with this mellow, caramelized homemade conserva.
Late summer means putting up all those bushels of veggies and fruits so that you can enjoy them for the rest of the year. Time to get pickled.
Peach salsa works its considerable magic on anything you pull from the grill. And it’s obscenely easy to make from surplus stone fruit.
Extraordinarily easy and exceptionally tasty dilly beans are within your grasp. Seriously. They’re tangy, crisp, and outrageously good.
Sometimes, you just want to make a few little jars of preserves without all the fuss of a day-long canning ordeal. We hear that—here’s the perfect place to start.
Here’s a recipe for a small batch of strawberry jam, without all the fuss of traditional canning. Ready in less than an hour, with all the lush taste of peak strawberry season.
A lovely jar of sweet, funky heat for those of you who love anything with a little extra kick. Add a little (or a lot, you spice fanatics) to anything you fancy.
This small-batch refrigerator jam from the famed Sarabeth’s Bakery takes barely any effort and just half an hour. And simply stash it in the fridge. No canning required.
Ever bitten into a pickle and thought, “Could this be better?” Here’s your answer. Who would have thought asparagus is the veggie you’ve been needing to pickle all your life?