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?
Sweet cherries, key limes and a touch of verbena. A 'marming we will go!
A traditional chunky orange marmalade.
I’m not crazy about the color of this marmalade, but love its tart, lemon-y deliciousness. Try it on toast with cream cheese or swirled into cake and muffin batter. Drizzle some over ice cream or fruit sorbet.
Blackberries ripe on the vine, enough to make Marmalade with just a few other ingredients. Excellent with Cheese and Crackers.
Susan Feniger's recipe for Meyer Lemon Marmalade is so easy a first-timer can be successful with it!
Bitter oranges are way too sour to eat on their own, but they make a wonderfully sophisticated marmalade. Add a splash of whiskey for the finishing touch.
A marmalade-esque Rangpur lime preserve, sweetened with honey instead of sugar, and spiced up with a kick of Thai chile.
A traditional, three day marmalade. Rich, dark and amazingly flavorful, this Clementine Marmalade uses the whole fruit for a sweet, complex preserve.
A terrific base recipe for Marmalade. Blood oranges meet Meyer lemons!
Cara Cara oranges, seedless,sweet, rosy pink on the inside, are paired with pineapple for a thick and fruity Hawaii inspired marmalade.
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