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?
What is usually considered an ornamental shrub bears a delicious fruit which can be used to make 'dulce de membrillo' or quince paste - an ideal way to preserve this aromatic and zesty fruit.
Bartlett pears, fresh cranberries, brandy and pumpkin pie spice make for a luscious fall preserve.
Plum and walnut conserve, rich and tasty and so perfect with your cheese board on a cold winter's night.....
This apple pie jam tastes like apple pie on a spoon, it’s full of apple and cinnamon. It’s perfect on toast or hot biscuits in the morning.
Unhurriedly simmered in a slow cooker, or prepared on your stovetop, this naked apple butter is the true, concentrated taste of apples in season. It’s like getting punched in the face - by apples!
Savòr, a quince conserve from the northeastern regions of Italy, is an unusual and delicious condiment to sharp cheeses.
A sweet and savory roasted onion and fresh sage jam. Pair this jam with scones and goat cheese, atop a bison slider, or as a glaze for this year's Thanksgivings turkey.
This is a bright, punchy jam, redolent with citrus flavour and spices. It deserves to be smeared thickly on crusty bread and eaten with a steaming cup of tea in bed, crumbs be damned.
So how come you see pumpkin butter in mason jars from local farms and preserves makers, but you're not supposed to can it at home? We did a little digging.
Honey Ginger Pear Butter
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