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 the way our great-great-grandmothers likely would have preserved jam. With honey and a little fermentation, making a delightful, healthy way to preserve freshly-picked blueberries.
Make this delicious infusion any time of year with frozen blueberries, lemon zest and spices... drink your dessert with a blueberry pie cocktail!
Smoky spicy sweet salty berry = cure for the winter blues.
You can can in the middle of winter, and blueberries, since they freeze well, make a perfect can-didate for a tasty mid-winter jam with honey . . .
I invented a new type of jam I am calling Super Purple!, because it is super-antioxidant, super-tasty, and very purple.
Becky was looking for alternative ideas of how to color her frosting for sugar cookie & gingerbread people. After trail & error she came up with a solid recipes for various colors using fruits & vegetables. She outlines all the steps & color combos!
A lightly seasoned chutney using ginger and tempered with an assortment of wholes spices. This chutney works well as a condiment or a dip
This jam is made from only a few ingredients and is a huge crowd pleaser. Try it with goat cheese!
A refreshing summer jam, perfect for taking out of your cupboard in the darkest days of winter.
A small batch of blueberry jam, infused with the flavor of fresh ginger and studded with candied ginger.
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