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 step-by-step tutorial on how to make classic, lower-sugar preserves using fruit to sugar ratios and optional "flavor zing" add-ins that will convert just about any fruit into a creative and delicious jam.
Just three ingredients: blackberries, lemon, sugar. But oh, how they sing!
A quick, small-batch plum jam. Lemon verbena highlights the tartness of the plums.
Waxing nostalgic about berry jam, and reinventing a classic. Equally delicious on sophisticated scones and childhood pb&j. So get your strawberry, blueberry, raspberry on!
Apricots rival sour cherries as my favorite fruit. This year I combined them to make preserves. And made three other types of apricot preserves, too.
Maceration: One big reason I couldn't be more excited about the fruity prospects to come.....
A no pectin recipe to make strawberry jam/preserves. Super yummy.
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