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?
You can add the flowers to salads and pickle the pods, but what can you do with peppery nasturtium leaves? Why not make pesto?
Nasturtiums are blooming in Northern California. Why not use them to dress up your jelly? This recipe includes tips about what to do (and not to do) if you want to add flowers to your jars.
Candied peel is a grapefruit lover's heaven. This recipe discusses what might happen if you opt to use organic sugar instead of conventional.
Too many oranges? Here are two ways to preserve whole segments -- in light sugar syrup or with agave if you want to avoid the refined white stuff.
Going easy on sugar doesn't have to mean giving up jam. This pear lemon jam is sweetened with white grape juice concentrate. It tastes good, too!
After three months in the sun, these lemons will be ripe for making Vietnamese Salty Lemonade, called Chanh Muối.
It takes time for marmalades to develop their intense, concentrated flavors. Here's how they're different from jams.
It's easy to turn your favorite hard cider into jelly. Why would you want to do that? Think soft cheese and good crackers. Yum.
Pomegranate arils and PAMA liqueur add a twist to Meyer Lemon Marmalade.
Bananas in a jam? Yes, indeed! This recipe works equally well with lingonberries (aka lowbush cranberries) or true cranberries.
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