Crabapples remind me of the “Lemon Tree” folk song by Peter, Paul, and Mary. For those too young to remember, the lyrics went — “Lemon tree, very pretty, and the lemon flower is sweet But the fruit of the poor lemon is impossible to eat.”   The same could be said for crabapples. Sometimes called...Read More

Fig jam is endlessly versatile. Beyond the cheese board, we have included some tasty ideas below to inspire you! INGREDIENTS: 1/2 lemon,  thickly sliced, seeded 1 1/2 pounds fresh ripe figs, halved (about 4 cups) 2 1/4 cups sugar 1 cinnamon stick, about 3 inches 2 teaspoons fresh ginger root, peeled and minced 1/8 teaspoon...Read More

Sweet, tangy, and slightly savory, this fig balsamic jam balances the lush sweetness of ripe figs with the gentle acidity of balsamic vinegar. A pinch of salt enhances the flavors, making this preserve a versatile condiment for both savory and sweet pairings. Enjoy it in many ways: On a charcuterie board with cheeses, nuts, crackers,...Read More

Late summer brings an avalanche of ripe, juicy tomatoes at the farmers market and in backyard gardens — so many, in fact, that even the most enthusiastic salad and sauce maker might be looking for new ways to use them up. Enter tomato jam: a quirky, old-fashioned preserve that’s been around for generations. (It likely...Read More

Blenheim apricots are prized for their rich, honeyed flavor and natural sweetness, making them a perfect choice for homemade jam. This recipe captures their peak-season taste in a luscious spread that’s both bright and fragrant. A touch of lemon balances the sweetness, while a hint of vanilla adds depth. Slather it on buttered toast, swirl...Read More

Homemade pickled jalapeños are a quick and easy way to add vibrant flavor and gentle heat to everyday meals. With just a handful of pantry staples, you can create a crisp, tangy condiment that balances sweet, spicy, and savory notes. These peppers are delicious tucked into tacos, layered onto burgers, stirred into salads, or served...Read More

Refrigerator sweet pickles are a simple, no-canning way to capture the crisp freshness of cucumbers. With just a quick simmered brine and a few pantry spices, you can transform your summer harvest into a tangy-sweet condiment that’s ready to enjoy within hours. These crunchy pickles add a bright pop of flavor to sandwiches, burgers, salads,...Read More

If you crave pickles with that perfect crunch and tang, this recipe delivers. By using the low-temperature pasteurization method, you’ll lock in the cucumbers’ crisp texture while ensuring food safety. This gentle technique, held between 180°F and 185°F, eliminates harmful bacteria without overcooking, giving you pickles that stay snappy, flavorful, and vibrant. With fresh dill,...Read More

These bread and butter pickles are so good, friends will beg you for a jar! Sweet, tangy, and perfectly crisp, they’re a classic favorite that never lasts long in the pantry. This recipe makes a generous 8 quarts—perfect for sharing with family and friends. For the very best results, choose the freshest cucumbers you can...Read More

Rhubarb relish is a bright, tangy condiment that balances sweet and sour flavors in every spoonful. Made with fresh rhubarb, sugar, and spices, it pairs beautifully with roasted meats, grilled fish, or a simple cheese board. This versatile relish is a delicious way to showcase rhubarb beyond desserts, adding a pop of color and flavor...Read More