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?
Dense, sweet, tart, and deep, this slightly smoky condensed jam is sure to become a favorite!
What to do with so much rhubarb? Rhubarb pickles are one of our favorites.
Try these spicy pickled peas, perfect potent packages of crispness that will up the WoW factor of a salad, or stand alone.
Try this bread and butter pickle with just the right amount of sweet and simple enough for beginning canners . . .
You can can in the middle of winter, and blueberries, since they freeze well, make a perfect can-didate for a tasty mid-winter jam with honey . . .
Just thinking of mincemeat pie makes my mouth water, and this recipe highlights pears and apples to make a delightful pie filling to can and save or give . . .
The market is flooded with pomegranates right now. Pomegranate syrup, or grenadine, makes a lovely gift. This recipe can be used to make the syrup or jelly . . .
It's time for me to start thinking about Christmas gifts, and wine jelly is at the top of my list. I believe this may be the simplest jelly I've ever made. It's definitely easy enough for a first jelly, and makes a great gift.
I love the smell of roasting apples, intensifying and softening into a lovely sauce . . .
I believe that no one can have too much marinara sauce on the shelf. Whether you use it as spaghetti sauce, pizza sauce, a hot dip for breadsticks and cheese sticks, or a spread for bruschetta . . .
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