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?
Small batch hard cider jelly recipe, created as a loving tribute to Elle's New England Kitchen. Easy and quick.
A spiced cranberry sauce fit for Thanksgiving, Thanksgivukkah, or Christmas! Use up that bottle of sweet kosher wine that you don't know what to do with. Make it yourself, can it up, and give it as gifts this holiday season!
No need to say good-bye to the flavors of summer when you have Watermelon Jam on hand.
Three gloriously simple yet surprising blueberry jams: with lemon balm, ginger, and basil. Yum x 3.
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.
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.
A jelly lover is excited to find a new product but is invariably disappointed in its flavor and texture, so he decides to make his own.
A delicious jam that used up all the berries in the house without a drop of sugar. Sweetened with honey and using Pomoma's Pectin, it's a perfect jam for your morning toast.
My thoughts on commercial and homemade pectins - what they are, how to use them, and how to choose between all the varieties. Also a cherry preserves recipe and a giveaway.
In which I try to consume an entire watermelon and decide instead to put it in a jar, while falling in love with Pomona's Universal Pectin and adding a little bit of lime (as usual).
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