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?
Spicy Watermelon Jam combines heat & sweet to make hot wings, chicken, fish, even cheese & crackers, sing! Canning instructions included.
Crockpot blueberry butter with a hint of mint.
Zucchini takes on the taste of pineapple when cooked and canned in pineapple juice.
No need to let the windfalls and misshapen fruit from wild apple trees go to waste. Use them to make a delectable jelly that combines the tart flavour of apples with the sweetness of rose.
You’d think that after six years I’d develop my own recipe for the rhubarb vanilla jelly, but here’s the honest truth: jelly scared me. Today I’m sharing a homemade jelly recipe that’s not actually that scary after all.
Two batches of plum jam made with different flavours: one with cinnamon (tastes like pie!) and one with Earl Grey (my personal favourite).
The height of simplicity-just sugar and plums. A microbatched, freezer jam to save those beautiful late fall plums.
Apricot and Almond Curd, creamy and fruity and the perfect taste of summer sunshine.
A lovely combination of sweet apples and tart rhubarb, combining fall and spring flavors.
Turn your boozy Sangria macerated fruit into dynamite jam with this two step Pluot Riesling Sangria and Jam recipe.
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