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?
From the depths of winter, aromatic blood oranges and vibrant pink stems of early forced Yorkshire rhubarb are the preservers equivalent of rose tinted spectacles. This lovely marmalade has a fresh citrus hit with just enough of a tangy aftertaste.
Roasted pear and cardamom butter -- just as good on a cheese plate as it is slathered on toast. Add a little savoriness to your fruit butter this year!
Super easy to make Peach Butter with Honey & Cardamom. Only four ingredients to preserve the taste of ripe peaches all year long.
Wild mulberries plus sugar, fruity red wine and cardamom come together to make a quick (and addictive, and versatile) compote.
Scarlet, tart and fragrant - This jam is a great complement to rich breads and desserts. Check out the Almond Jam Tart too.
Grapefruit Bitters with Pink Peppercorns and Cardamom. Made with moonshine, great with gin!
A flavorful Persian spice blend of rose petals, cinnamon, cumin, cardamon, nutmeg and coriander seeds.
A light, fresh-flavored, seasonal infusion of tangelos and cardamom in vodka.
Sweet fig jam is enhanced with dusky rosewater and warm cardamom.
Italian prune plum jam spiced with ginger, cloves and cardamom.
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