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?
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
Cherry Port Jam: thick, delicious, faintly boozy and good spread on anything.
In this recipe, ripe plums get tossed with spicy chile de árbol, orange peel and thyme to imbue a spicy, floral flavor.
A delightfully sweet and sour jelly inspired by the classic mojito cocktail.
A sweet peach and tomato preserves recipe. Enjoy this atop a cracker or bread with a mild soft cheese.
Step by step instructions - how to make grape juice using the steam juicer.
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