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?
Fresh cranberry walnut conserve made with honey, a guest post from Liz the Chef (shared at her suggestion).
Technically a conserve, savor is a melange of quince, apple and pear, with almonds and walnuts, plus any other nuts that you like; we used hazelnuts. Recipe by Marzia Brigante from the Punk Domestics trip to Italy in January, 2012.
Apple Almond Conserve for Passover, inspired by ingredients in charoses.
Melon Jam? Why not? Canteloupe and peaches are such a nice color combo and toasted pine nuts bring the whole endeavor to a new high. You won't find this in a Smucker's jar.