There’s a simple way to extend the ephemeral apricot season, and it has everything to do with these easy peasy preserves.
This boozy mix of in-season fruits steeped in sugar and liquor extends the season for ephemeral stone fruits. Amen to that.
This quick refrigerator jam doesn’t require canning and processing and preserving. It just requires strawberries, sugar, a pot, and a fridge.
No, making homemade jam doesn’t need to be a big production. Not with the right recipe, anyways. This small batch raspberry preserves shows you how simple it can be.
We love this ham not just for its peachy keen glaze that’s sweet but not too sweet but for the fact that the entire thing can be made in an Instant Pot (or pressure cooker) in less than an hour.
Weird, we know. But it uses up all that leftover celery languishing in your veggie bin. And it goes SPECTACULARLY with cheese. You’re welcome.
These jelly-filled German lovelies are almost identical to American jelly doughnuts save for their sparer sweetness. No complaints here.
Savory, spicy, tangy, and oh so easy, this sticky apple cider glaze is the essence of autumn. Gussies up all manner of chicken and pork.
We can think of no more compelling reason to indulge in toast for breakfast than this sweetly tart marmalade.
You don’t have to be a hipster in Brooklyn to appreciate the latest retro cocktail craze. All you need are vinegar, sugar, fruit, a little patience, and a palate for the finer things in life.