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?
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.
Simple, sweet and seasonal: Canned Apricots in Honey Syrup tutorial.
Rosy cheeked apricots are combined with saffron and rose water to make a tasty, fancy jam.
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.
Often paired with savoury dishes, apricots resist even the hottest chili addition and keep their recognisable tanginess or aroma. This jelly is excellent with pork dishes, roast chicken and as a toast or sandwich spread.
Apricot season is the best occasion to try this extremely easy home-made liqueur. Gin, sugar and apricots is all you need. Oh, and, of course, a bit of patience!
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.
Home canned fruit sometimes has a tendency to float. This is not necessarily an indication of food spoilage or poor canning procedures but it can be visually disturbing. Come see why this happens!
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