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?
The latest successful experiment with our new dehydrator: peppery, sweet & sour nuggets. Designed as a salad garnish.
Dried cherries are rehydrated in amaretto liqueur and then made into jam.
A quick-and-easy dried fruit compote made with zingy ginger beer that is equally as delicious for breakfast as it is for dessert.
Full of colour and full of flavour. A special jam to enjoy for the holidays.
Dried mission figs soaked in red wine and balsamic vinegar. Drunken pickled figs are perfect on a charcuterie platter & make a perfect hostess gift idea.
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.
Use new season apples and pears to make this sharp, soft, chutney with dried figs, coriander, and lavender. An ideal accompaniment to pork, or other fatty meats.
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.
If you think fresh sour cherries are intense, try them dried! Your taste buds will be dancing with delight!
Three ideas for putting up the season's juicy melons: Gingery pickled rinds, watermelon syrup and dried watermelon.