The Ranting Cook

This blueberry lime jam is now my official blueberry jam. (Sorry mom). The citrus is a beautiful addition and cuts through the sweetness a bit. Note:  Be sur...

They’re not just a pretty flower. The seed pods of the nasturtium are a dead ringer for capers when pickled. Most of the plant is edible in some way. Plus th...

It's time to shake off the lowbrow reputation that pickle relish has been saddled with for so long and bring out into the spotlight. Since it's basically a c...

Every year it's the same thing. The frost is coming and I still have a bunch of green tomatoes hanging on the plants. This Green  Tomato Chow Chow is the per...

I love my new Instant Pot. That is all... Yield: 2 cups Ingredients: 1 stick, softened to room temperature butter 1 cup sugar 2 eggs 2 egg yolks 2 oranges, z...

I just made this today for the first time. It is by far my favourite raspberry jam I've made. Ingredients: 5 cups (1250 ml) crushed raspberries 1/2 tsp butte...

Hints of lemon and ginger bring this rhubarb conserve to life. Slivered almonds add flavourful crunch. It’s quick and easy to prepare and yields a larger num...

You heard me. Dandelion. Jelly. No I'm not crazy and no, menopause has not taken over my brain (yet). This is a delicious jelly that tastes like honey. I kid...