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 said preserving pumpkin was only for the pressure canners?! Get your infusions on with the pumpkin vodka, perfect for Halloween and Thanksgiving cocktails. Or your Monday morning coffee.
Double the game, double the fun.
A simple infusion of late summer peaches and basil. The flavors complement each other nicely. This is a great way to extend two wonderful summer flavors a few months longer.
Peaches, plums, bourbon, and a smattering of other delights makes a lovely tangy-hot barbecue sauce. Who said fruit had to be sweet?
Easier than making jam, but equally delicious. This cherry conserve is perfect for pouring on pancakes and stirring into yogurt, but our favorite use is making homemade cherry slushies!
Whether you're making the perfect Manhattan, topping a sundae, or just eating them straight from the jar, homemade maraschinos are the way to go.
Too hot to get canning? There's more than one way to preserve the season. Freezing is the fastest and easiest way, so go grab your cherry pitter!
Waxing nostalgic about berry jam, and reinventing a classic. Equally delicious on sophisticated scones and childhood pb&j. So get your strawberry, blueberry, raspberry on!
Sweet. Tart. Rich. Wine-y. Plummy. Might I even say sexy? These balsamic cherry preserves are a classy and very delicious way to celebrate the cherry.
Rhubarb steps up to the bar for a shot of gin and a twist of lime. These partners in crime help take a classic rhubarb jam recipe to a new level.
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