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?
Rose hips make for a unique flavor - apples, almonds and rose petals. Use this light syrup to make a refreshing soda or to mix unforgettable cocktails.
Make a little, make a lot - Fall is time for APPLE SAUCE!
Chinese long beans make beautiful and colorful dilly beans.
These cherry vanilla preserves are one of the very best uses of dark, sweet cherries. In fact, they are my husband's favorite preserve. Try this as a tart filling or a topping for cheesecake - Yum!
Fall raspberries offer a second chance to preserve one of summer's brightest jewels. This jam is easy and delicious - the perfect project for a beginning jammer.
An adult take on fig jam: The figs are spiked with ouzo, bay leaves and a little salt. It's a Greek thing...
Do you know a fig tree? If you do, there is no better use of figs than this sweet and savory jam. Try it with your next cheese tray.
Fresh and light and a great use of beautiful Fall pears.
It is salmon season in California and the Pacific Northwest, which means plenty of smoked salmon -- my version is glazed with Alaska birch syrup.
You will be surprised by the rich flavor of this wild grape jelly.
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