Here’s the irony, many of us start making pickles at home because we want better, fresher, healthier pickles. But next thing that some of us do, is reach for a jar of Pickle Crisp, a manufactured chemical marketed as the magic fix for crunchy pickles. Others swing the other way, and dunk their cucumbers in liming solution, proudly waving the “tradition” flag
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This homemade strawberry sauce recipe takes classic strawberry topping to a new level with a hint of cinnamon. Perfect for canning, it’s naturally thickened without cornstarch or chia seeds. Alternatively, skip the canner and keep it in a fridge for up to three weeks. Spoon it over cheesecake, ice cream, or pancakes, and enjoy!
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This sweet tart Mirabelle plum jam proves you don’t need a Parisian zip code or deep pockets to enjoy something classy and extraordinary. Got yellow plums in your backyard? One recipe, two simmers, and you’ve got a jar fit for a glass shelf in a French confectionery.
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Remember those jams sold at fancy patisseries that make you stop in your tracks? That’s this one! Full of ripe strawberries, perfumed with rose petals, and surprisingly low in sugar, this strawberry and rose petal jam delivers pure French confiture magic. It’s like bottling a Parisian summer, except this time, you made it yourself.
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When you’ve jammed, jellied, and still have plenty of raspberries left – make sorbet! It’s a chic France-inspired solution for berry overload. When you can’t bear to see all those raspberries go to waste, raspberry sorbet becomes more than dessert! It becomes smart food preservation! True you can’t can it, but you can freeze it
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This raspberry wild rose petal jam with Timut pepper is bright, floral, lightly tingly and also perfectly smooth. It’s designed as a jam for cheese, adding a lush, elegant layer that transforms fresh cheeses into a full-on moment. Get ready for “wow” moment when someone takes a bite and immediately asks, “What IS that?”
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Miss those sweet, store-bought berry syrups? So did we, until we read the labels. Our raspberry syrup flips the script: real raspberries, vanilla, sugar and cinnamon. No corn syrup, no red dye, no “natural flavor” mysteries. Just pure, fruity goodness for pancakes, yogurt, or cocktails. Enjoy the syrup you can feel good about.
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This red huckleberry jam is a love letter to mossy trails, summer mornings, and berry bounty. If you’ve never tried to make huckleberry jam, this is your sign. Get out there into the forest. Find those berries (or make friends with a forager), grab some maple syrup, and make a batch. Share it. Hoard it.
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Our raspberry jam breaks out of the mold. Seedless, low sugar, spiked with port and pepper, this is the jam that went rogue. It’s like that guest at a polite garden party, that shows up wearing leather boots and carrying a bottle of booze. Bold, smooth and unforgettable. Make it! Go rogue!
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Sweet. Spicy. Bold. Pretty. Adaptable. Our pineapple pepper jam walks the fine line between kitchen staple and edible show-off. It’s not our most requested jam for nothing. It earned that crown with every sticky, glorious spoonful. Make it. Can it. Gift it if you’re generous. Hoard it if you’re not.
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Happy canning!