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?
A honey-sweetened jam made from peaches and yellow tomatoes. It gets a spicy kick from freshly grated ginger and red chili flakes and is perfect as a dipping sauce for roasted root vegetables.
Sweetened with only local honey and gelled with the help of some lemon and apple, this summertime classic is sure to stay in my larder.
Tart, rosemary-infused rhubarb jam sweetened with honey and no refined sugar.
A tart, local honey-touched jam made with just-picked rhubarb, a lemon, and an apple.
West coast road trip! Pick up some local apricots, pistachios, almonds, avocado honey, and citrus fruits to bottle yourself up some California. This conserve is based on Christine Ferber's nougabricot and is sure to be a favorite.
Spring fruit in a combination that's the just the right mix of tart and sweet, with a little ginger kick. Sweetened with only wildflower honey -- none of the refined white stuff.
This simple syrup made with fresh bergamot and honey -- no refined sugar -- is a promising addition to tea, cocktails, baked goods, and more.
Make this jam with a pressure cooker plus two ingredients. It's dark, tangy, sweet and intoxicatingly floral. These are strawberries in a classic little black dress, not sequins and feather boas.
A marmalade-esque Rangpur lime preserve, sweetened with honey instead of sugar, and spiced up with a kick of Thai chile.
Fruit, wine, vinegar, spices, honey . . . what's not to like? This flexible citrus preserve can be used in sauces, dressings, relishes, and more.
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