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?
Grape jam is the perfect homemade companion to your afternoon PB&J. This simple spread is worlds beyond any store-bought version.
Another sweet and hot passion with grapey grapes, tomatoey tomatoes and sweetly hot peppers. Fermented salsa to preserve summer for months to come.
Grape juice turned into a delightful and refreshing little shrub...just like soda! Kiss winter goodbye!!!
A low-sugar jelly made with the intensely flavored juice from wild grapes.
A simple jam made with equal parts arctic kiwis and concord grapes, sweetened with just a bit of honey.
Fresh Ontario Coronation grapes preserved in white wine vinegar with fresh rosemary, ginger root, ground cinnamon and peppercorns.
The ginger “bug,” which jump-starts the fermentation in this recipe from chef Cortney Burns, Bar Tartine, San Francisco, specifically uses organic ginger because it’s rich in microbes.
If you want the flavor of grape jelly but with less work, try making grape jam instead. Both have similar consistencies, but grape jam has a more appealing texture and is quicker and easier to make.
Using the method for canning whole grapes, you can create a juice concentrate that simply needs to be strained and mixed with water. Easier than making traditional grape juice and just as tasty.
Grapes that grow wild in my yard were saved from the birds by picking them while they were still a little tart. The jam made from them was so delicious, I'm counting the days till I get to steal this year's harvest from the birds!
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