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?
Silky, buttery, rich, luscious, beautifully scented yuzu curd. it's dreamy.
pomelos, grapefruit, oranges, lemons and kumquats join forces for a spectacular marmalade! It's bright, juicy, not too bitter, and looks stunning in the jar.
a wonderfully rounded marmalade using fresh apple juice to balance the tartness of the cranberries and oranges
Better than your usual canned pears! Pair these pears with manchego cheese, black pepper, and dark chocolate for an elegant after dinner cheese course.
the easiest and best ways I know how to deal with late season hot peppers. Frozen, dried, pickled, and some jelly.
Santa Rosa Plum Jam with Dark Chocolate
How to preserve 100+ lbs. of tomatoes with virtually no work. Canned, frozen, dried, and a cherry tomato bisque recipe thrown in for kicks.
a simple jam recipe using foraged wild blackberries
Concord grapes are complex and sophisticated in ways that strawberries can only dream about! Pair this jam with roast beef or lamb, arugula and black pepper and rich cheeses like brie and chevre
Basil brightens up boysenberry jam... perfect on a thick slice of sourdough with goat cheese
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