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?
Tiny, enigmatic ground cherries can enrich the flavor of other fruits. Here, they mix with frozen summertime plums to make a wonderful fall jam.
This darkly elegant blackberry jam is mellowed by removing some seeds and adding a splash of Chambord.
This pretty mix of white peaches and Satsuma plums hits a sweet spot with only one cup of added sugar.
Rolling in plums? This sweet-tart treat is a great way to use 'em up.
How to build your own simple, sweet-tart jam from gleaned neighborhood plums.
This flavorful jam is sweetened with concentrated apple juice and set with Pomona's Pectin, allowing you to nix the refined white stuff.
Did you know you can use your favorite jelly to pump up your summer jams? Here, spruce jelly gives the blues a lift.
In Northern California, Meyer lemons and strawberries share a season. Here's a luscious way to mix them up.
A spicy variation of a classic Vietnamese quick pickle.
You can add the flowers to salads and pickle the pods, but what can you do with peppery nasturtium leaves? Why not make pesto?
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