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?
Fifth-generation Northern Californian writing about the jamming life. You can find me at hitchhikingtoheaven.com or on the H2H facebook page.
The whole fruit's in here, for a wallop of fresh grapefruit flavor. Think grapefruit-honey candy on a spoon.
Plums do the fruit butter thing so well. This one is dressed for the holidays with orange zest, cardamom, vanilla, and bay.
Spring fruit in a combination that's the just the right mix of tart and sweet, with a little ginger kick. Sweetened with only wildflower honey -- none of the refined white stuff.
This tiny-batch banana jam is sugar free and spiced up with citrus, vanilla, cardamom, and clove.
This simple syrup made with fresh bergamot and honey -- no refined sugar -- is a promising addition to tea, cocktails, baked goods, and more.
Fruit, wine, vinegar, spices, honey . . . what's not to like? This flexible citrus preserve can be used in sauces, dressings, relishes, and more.
In this unique jam, strawberries enhance the texture and tropical flavor of feijoas -- also known as pineapple guavas.
Who says you can't make great jam from frozen fruit? Here are some tips to help it turn out right.
Rangpur limes are known for their tart and musky personalities. This simple and delicious jam lets them be who they are. Plus: Pictorial on how to cut rangpur limes for jam.
I never really liked persimmons -- until I pickled 'em with ginger, red chile, and saffron.
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