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 lively, bright, flavorful and sweet jam. Perfect on toast or biscuits and a great way to celebrate fresh winter fruits while using up that rhubarb you froze last fall.
Kumquat rind is sweet. I found a way to include the whole fruit in jam, together with the complementary flavor of cranberry. A delicious, not so sweet jam!
My out of whack kumquat tree yielded a bunch of ripe fruit in the middle of the summer, which led to a happy accident of a recipe - Blackberry Kumquat Cardamom Jam!
This is a simple recipe with subtle floral notes. Rhubarb is now in season on the East Coast and freezing this jam will ensure you'll have a little spring well into summer.
Cherry tomatoes and kumquats are balanced with chilies and ginger in this brightly colored and wildly exciting jam. We found this jam to be equally delicious on toast, sandwiches, and grilled meats.
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