Are you handing out jostaberries to friends, neighbors, and coworkers because you don’t know what to do with them? Guess what? The reason people avoid you in the hallways is because they don’t know either. Stop! There’s a better way to spread that jostaberry love and we have just the jelly recipe for it!
Looking for a better way to preserve your summer bounty without breaking a sweat or lugging a bathtub-sized water bath canner? We’ll tell you how. It’s more than just temperatures and jar lifter dramas—think saving water (even babies get baths with less!) and saying goodbye to floating jams. Ready to upgrade your canning game?
Pattypan squash is an excellent choice for pickling. It tastes great even with the simplest pickling recipes. However, the brine ingredients and aromatics in our recipe make this delicate vegetable simply irresistible. You won’t want to miss out!
Aioli is French, but it is not fancy or difficult! Making roasted garlic aioli at home is easier than you think. No need for fancy chef skills here! Keep reading to find out how to make perfect aioli at home every time!
Forget Ribena’s branded blackcurrant syrup. With just blackcurrants and sugar, you can easily make the best blackcurrant syrup right in your kitchen. Our simple, homemade recipe will give you a delicious and versatile syrup perfect for cordials, sodas, ice cream and more. Say goodbye to store-bought and hello to homemade!
Become an expert in rendering animal fat with our complete fat rendering guide. Learn about the pros and cons of wet and dry rendering methods, and discover how to store rendered fat to keep it fresh for longer.
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