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Jams, jellies, preserves and marmalades


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#1 Lippy

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Posted 13 January 2013 - 07:18 PM

Carrot-cardamom marmalade

8377793038_60e178c20a_m.jpg maybe not as weird as it sounds



#2 splinky

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Posted 13 January 2013 - 07:48 PM

it's pretty


“One thing kids like is to be tricked. For instance, I was going to take my little nephew to Disneyland, but instead I drove him to an old burned-out warehouse. 'Oh, no!', I said, 'Disneyland burned down.' He cried and cried, but I think that deep down he thought it was a pretty good joke. I started to drive over to the real Disneyland, but it was getting pretty late.”
~Jack Handey

*proud descendant of cheese eating surrender monkeys*

 


#3 Suzanne F

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Posted 13 January 2013 - 10:08 PM

Makes me think of Indian halwa.


I don't actually know what a handbasket is -- but whatever they are, singer-songwriters are in the first ones going to hell. -- Sneakeater, 29 March 2018 - 12:06 AM

 

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#4 Lippy

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Posted 13 January 2013 - 10:21 PM

Yes, exactly right, Suzanne. 



#5 foodie52

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Posted 13 January 2013 - 11:31 PM

Am thinking about making a Meyer lemon/tarragon marmalade tomorrow. I have both ingredients and want to use up the fresh tarragon (I used it in an Ottolenghi recipe from Plenty)


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#6 prasantrin

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Posted 13 January 2013 - 11:40 PM

How are you going to do it? I have some Meyer lemons I need to use up, and I'm thinking of making a tiny batch of marmalade. I'm considering of doing a smaller batch of http://www.teaandcoo...-a-can-jam.html

 

 



#7 Lippy

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Posted 14 January 2013 - 12:18 AM

I love the idea of vanilla with the citrus.  



#8 Suzanne F

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Posted 14 January 2013 - 04:06 AM

Oh, that does look good! I wonder if Cara Caras would work for the oranges; they're my current favorite orange.


I don't actually know what a handbasket is -- but whatever they are, singer-songwriters are in the first ones going to hell. -- Sneakeater, 29 March 2018 - 12:06 AM

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#9 foodie52

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Posted 15 January 2013 - 02:08 AM

I sliced the Meyers into quarters and put all the seeds in cheesecloth. Cut the quarters into slices and threw them into a pan. Added tarragon sprigs. I put in about a 1/4 cup of water and let it boil for about 3 minutes. Took it off the heat and it's now outsdie on the porch for an overnight in the pan.

 

Tomorrow I'll simmer it longer til the peel is soft. Squeeze out the pectin in the seeds. Throw away the tarragon. Add an equal amount of sugar to the volume of peel/juice/ Simmer til it reaches 220 or keeps its shape on a freezer-cold plate. I'll put it into clean jars (dishwasher), seal and process in a hot water bath for 10 minutes. That's about it.

 

I also prepped limequats today. I might get some fresh ginger tomorrow to add to it.


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#10 foodie52

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Posted 15 January 2013 - 01:24 PM

The limes in my kumquat lime are still tough. I guess lime peel needs more soaking/boiling.


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#11 cstuart

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Posted 19 June 2014 - 08:42 PM

I was gifted a decent amount of plums and apricots. Anyone have a super easy/quick (I recently moved and aren't totally setup yet) preserves recipe or two? 



#12 splinky

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Posted 21 August 2014 - 02:23 PM

free downloadable labels for your jars and junk


“One thing kids like is to be tricked. For instance, I was going to take my little nephew to Disneyland, but instead I drove him to an old burned-out warehouse. 'Oh, no!', I said, 'Disneyland burned down.' He cried and cried, but I think that deep down he thought it was a pretty good joke. I started to drive over to the real Disneyland, but it was getting pretty late.”
~Jack Handey

*proud descendant of cheese eating surrender monkeys*

 


#13 voyager

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Posted 25 June 2018 - 09:23 PM

I blew this one by failing to put up some of the prime Bings we were bringing home from Lodi this season.    So I bought a couple of pounds from WA this morning.    Their texture was good but their taste was meek, not round.    The result, altho brightened by Meyer lemon juice, is pretty lackluster.    I'm hoping that when they are totally cooled and finish gelling they might improve, but I have learned my lesson.

 

Fruit that lacks its essential flavor will make mediocre jam.   

 

2018 WA state black cherry jam

42104263175_92c6d3acd9_c.jpg


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not my monkeys.


#14 StephanieL

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Posted 25 June 2018 - 10:47 PM

But it might make an OK dessert topping, or maybe cake filling.

 

N learned how to make refrigerator jam at the San Mateo County Fair, and wants to use the technique to make the raspberry jam that's going in the middle of her birthday cake.


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#15 Behemoth

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Posted 26 June 2018 - 06:36 PM

I need a good idea for cherries. Oh, and I can freeze the cherries for later, right? (Friend with a tree just dropped off a 5kg bag...) 


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