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?
post includes: recipe for pickled cherries, mention of Marisa's Food in Jars book and home canning tips and guidelines.
An easy, fast way to use up plums if you've got too many on your hands: preserve them whole in syrup! A sprig of rosemary adds a great layer of flavor.
A sauce made from stone fruit and wine that's just as good drizzled on savory dishes as it is on ice cream.
I love their color, their flavor and the fact that they make the most amazing jam. Even a mediocre apricot sings when cooked down with sugar and a squeeze of lemon.
A tiny batch of stonefruit jam, cooked up in a skillet for quick cooking.
Simple, sweet and seasonal: Canned Apricots in Honey Syrup tutorial.
Rosy cheeked apricots are combined with saffron and rose water to make a tasty, fancy jam.
Nectarine Jam is so fabulous. It's lightly sweet, and has a really awesome floral scent. Plus, it's super simple to make. Check it out!
Basic tutorial on canning stone fruits.
There's no need to get fancy with your jam when you've got amazingly flavorful peaches.
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