Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A small batch of apricot jam, infused with fresh rosemary.
Jam for grown-ups. It`s savory, sweet and bitter all at the same time. We`ll be eating this on scones, roasting meats with it or serving on a cheese platter. The unexpected hit of pepper raises this jam to unexpected places...
It's Canning Week 2011 Blog Party! Sign up to win a Punk Domestic t-shirt and while your there check out this recipes for a citrus tasting jam is sure to awaken your senses on your breakfast toast.
Here’s a recipe for apricot preserves with a Caucasian twist. Apricots are plentiful in Armenia, so why not combine them with some local brandy and honey? Try with an almond croissant!
Variations on apricot jam - including kicking it with some smoked paprika.
Rosy cheeked apricots are combined with saffron and rose water to make a tasty, fancy jam.
Amaretto and apricots are a match made in heaven! It's like pure sunshine in a jar!
Apricots rival sour cherries as my favorite fruit. This year I combined them to make preserves. And made three other types of apricot preserves, too.
Do you love apricots? Heck, even if you don't, you'll love these three ways to make apricot jam, with grapefruit, ginger or tangelo. Swear.
I love Red Pepper flakes as you can gather so this twist is super good with some cream cheese topped on a cracker or home made bread