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?
Did you know you can use your favorite jelly to pump up your summer jams? Here, spruce jelly gives the blues a lift.
I love this jam because it's both easy to make and super versatile. It's lovely with breakfast items like English muffins or scones, but it gets really exciting when you pair it with chevre and candied bacon.
You can't find blueberries in plentiful supply in the UK and those little punnets cost a bomb in the shops. There's nothing for it... I'll just have to grow my own.
Blueberries are mostly found in North America, but their cousins, bilberries, are found all across Europe and are highly praised in berry-gathering, preserve-loving Russia...
Learn to make low sugar, or no sugar jam, jelly and syrups using Pomona Pectin. This versatile product allows you to double, triple or quadruple batches too.
An easy skillet jam with frozen blueberries and fresh ginger.
A lightly clove scented, lemon zest infused, easy blueberry preserve which you can make and keep in the refrigerator for up to 1 month.
A simple jam that takes the flavor of blueberries and concentrates them into an almost port-flavored preserve.
Tart-sweet blueberries, as it turns out, are the perfect complement to unique gooseberries. Together, they make a sweet, flavorful and simply stunning magenta jam that'll knock your Crocs off.
Blueberries are at their peak in Ohio right now, and they're just calling out to be made into jam. Fresh lavender gives a sunny taste to this firm-set, not-too-sweet, inky blue jam.
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