This pineapple jalapeño jam recipe with jalapeños is sweet and savory. Serve this jam as a topping for fish or chicken, or paired with cream cheese on crackers.
If you’re aiming to live a more self-reliant lifestyle, my vote for the number one place to start is the kitchen.
Instead of counting on Campbell’s, learn to make your own soup. Instead of falling back on prepackaged spreads, learn to make your own.
Passion Fruit Jelly: How to Turn Lilikoi into a Tropical Breakfast Spread
Passion fruit jelly is a staple on Hawaii breakfast tables, but it’s easy to make your own! This tropical spread is great on toast or in shortbread cookies.
Easy Rhubarb Jam Recipe for Canning
The Queen of Spring, rhubarb is often the earliest harvest. This rhubarb jam recipe is sweet and tangy and excellent on your morning toast!
Vegan Sweet Potato Muffins for a Healthy Breakfast
These vegan sweet potato muffins have a surprise shortcut baked in. There’s so much goodness packed into these healthy sweet potato muffins!
How to Make the Best Fried Red Potatoes Ever
If you want your fried red potatoes to be a bit creamy on the inside, with a crispy, crunchy, browned outside, here’s the secret & what you need to know.
Pickling vs. Fermenting: What’s the Difference?
Pickling and fermenting offer different flavors, benefits, and provide different options for preserving foods. Here’s how they compare.
Canning Grapes: Food Preservation Made Easy
Canning grapes is an easy way to preserve them. Stock your pantry and add them to fruit or chicken salads all year long.
Tomato and Onion Salad
Tomato and onion salad is a remarkably simple recipe that looks stunning on a serving platter and makes use of your ripe garden tomatoes.
Easy Refrigerator Dill Pickles (No Canning)
These crunchy refrigerator dill pickles are great for adding to sandwiches, burgers, and potato salad. Or snack on them right out of the jar!