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?
Who doesn't like doughnuts? No one, right? It turns out they aren't that difficult to make at home with a couple hours, a few basic ingredients and tools you'll be in jelly doughnut heaven. You'll also have some spare rhubarb jelly for later!
Tangy-tart, deliciously pink, festively sparkling. Rhubarb: it's what's for breakfast.
The prettiest little rhubarb jelly ever! From Sheri Brooks Vinton's Put 'Em Up.
A tangy, herb-infused refrigerator jelly, with bonus 3-minute fruit leather recipe using the leftover pulp. I love a two-fer!
This jelly tastes like rhubarb pie!
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