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?
Technically a conserve, savor is a melange of quince, apple and pear, with almonds and walnuts, plus any other nuts that you like; we used hazelnuts. Recipe by Marzia Brigante from the Punk Domestics trip to Italy in January, 2012.
A jam based on charoses, a traditional components in the Seder meal. This version includes chopped apples, nuts, honey, cinnamon and grape juice.
Basically, a handy excuse to drink more cocktails.
Raspberries meet cranberries in a tart, textural condiment perfect for Thanksgiving.
Prune plums, dried apricots, cinnamon, walnuts and a splash of Grand Marnier are all you need in this conserve. Perfect for the holidays, it's brimming with rich flavours and textures.
This recipe works with either brandy or rum.
Adapted from a 1960s edition of The Gourmet Cookbook.
Adapted from a wonderful recipe from Doris and Jilly, a recipe that has cleared out valuable freezer space and delighted friends.
A simple conserve made with different dried fruit that we had in our pantry. We will be using a few of our jars in some holiday tarts.
Two sweet, prune plum spreads; try not to eat an entire jar's worth in one sitting (like I did).