 |
|
| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.food.preserving
|
|||
|
|||
I make good stuff!
Interesting observation today....Ok, well, maybe not, but it was an
eye-opener for me.... I've been working as a retail field merchandiser for almost 4 weeks now, and today I was doing a Food Basics (grocery store). My morning assignment was the jam and peanut butter section. Holy cow! There's some really crappy jams and jellies and marmalades out there! There were 2 marmalades on the shelf - one had thick cut peel and one had slivers of peel in it...and in both cases there was hardly ANY peel at all. I never shop in the jam and jelly section of the stores because, of course, I make my own. So this was new to me. That store bought stuff is pathetic! It's no wonder everyone likes the goodies I gift them at Christmas! Maybe I need to get out more.... Kathi |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff!
"Kathi Jones" > wrote in message
... > Interesting observation today....Ok, well, maybe not, but it was an > eye-opener for me.... > > I've been working as a retail field merchandiser for almost 4 weeks now, > and today I was doing a Food Basics (grocery store). My morning > assignment was the jam and peanut butter section. Holy cow! There's some > really crappy jams and jellies and marmalades out there! There were 2 > marmalades on the shelf - one had thick cut peel and one had slivers of > peel in it...and in both cases there was hardly ANY peel at all. I never > shop in the jam and jelly section of the stores because, of course, I > make my own. So this was new to me. That store bought stuff is pathetic! > It's no wonder everyone likes the goodies I gift them at Christmas! > > Maybe I need to get out more.... > > Kathi No, no, we just get spoiled by our own quality products :-) |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff!
On Apr 21, 7:49 pm, "Marilyn" >
wrote: > "Kathi Jones" > wrote in message > > ... > > > > > Interesting observation today....Ok, well, maybe not, but it was an > > eye-opener for me.... > > > I've been working as a retail field merchandiser for almost 4 weeks now, > > and today I was doing a Food Basics (grocery store). My morning > > assignment was the jam and peanut butter section. Holy cow! There's some > > really crappy jams and jellies and marmalades out there! There were 2 > > marmalades on the shelf - one had thick cut peel and one had slivers of > > peel in it...and in both cases there was hardly ANY peel at all. I never > > shop in the jam and jelly section of the stores because, of course, I > > make my own. So this was new to me. That store bought stuff is pathetic! > > It's no wonder everyone likes the goodies I gift them at Christmas! > > > Maybe I need to get out more.... > > > Kathi > > No, no, we just get spoiled by our own quality products :-) 60Minutes, ears ago, had a report on tomatoes. Imported fromSouth America,picked beforethey can ever ripen, becauseof the shipping time. Then the go to the factory,are rinsed in BLEACH (because consumers would never stand for ueven skin color), then a red dye,then to the stores. Absolutely no taste. For cooking I buy canned (as in tin cans) of diced or whatever maters. At least those are sealed in cans and cooked closer to harvest time. Really, in the northern midwest, canned or frozen at least have some taste. Cans are cooked in the cans, frozen in bags are frozen raw. |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff!
"JimL" > wrote in message
... > On Apr 21, 7:49 pm, "Marilyn" > > wrote: >> "Kathi Jones" > wrote in message >> >> ... >> >> >> >> > Interesting observation today....Ok, well, maybe not, but it was an >> > eye-opener for me.... >> >> > I've been working as a retail field merchandiser for almost 4 weeks >> > now, >> > and today I was doing a Food Basics (grocery store). My morning >> > assignment was the jam and peanut butter section. Holy cow! There's >> > some >> > really crappy jams and jellies and marmalades out there! There were 2 >> > marmalades on the shelf - one had thick cut peel and one had slivers of >> > peel in it...and in both cases there was hardly ANY peel at all. I >> > never >> > shop in the jam and jelly section of the stores because, of course, I >> > make my own. So this was new to me. That store bought stuff is >> > pathetic! >> > It's no wonder everyone likes the goodies I gift them at Christmas! >> >> > Maybe I need to get out more.... >> >> > Kathi >> >> No, no, we just get spoiled by our own quality products :-) > > > 60Minutes, ears ago, had a report on tomatoes. Imported fromSouth > America,picked beforethey can ever ripen, becauseof the shipping > time. Then the go to the factory,are rinsed in BLEACH (because > consumers would never stand for ueven skin color), then a red dye,then > to the stores. Absolutely no taste. We just do without raw tomatoes during the winter months. Or get the ones that are grown in hothouses in British Columbia. Yeah, they don't have a lot of flavor, but I'll trust them over some of the stuff that's grown way down south. Since when did it become a necessity to have to have things all year round? I know that I appreciate the taste of fruits more when they're in season. I tend to associate particular fruits or veggies with different months. In April, California strawberries are available and in June, we get local strawberries (I'm in Washington state). Late June, early July, it's raspberries. August and September are when things really get ripe. > For cooking I buy canned (as in tin cans) of diced or whatever > maters. At least those are sealed in cans and cooked closer to > harvest time. I think that good quality, commercially-canned peaches taste better than some of the rock hard "fresh" peaches you can buy here in the winter. How unripe did they have to pick them in Chile to ensure they wouldn't be rotten by the time they arrive here? |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff!
In article >,
"Kathi Jones" > wrote: > Interesting observation today....Ok, well, maybe not, but it was an > eye-opener for me.... > > I've been working as a retail field merchandiser for almost 4 weeks now, and > today I was doing a Food Basics (grocery store). My morning assignment was > the jam and peanut butter section. Holy cow! There's some really crappy > jams and jellies and marmalades out there! There were 2 marmalades on the > shelf - one had thick cut peel and one had slivers of peel in it...and in > both cases there was hardly ANY peel at all. I never shop in the jam and > jelly section of the stores because, of course, I make my own. So this was > new to me. That store bought stuff is pathetic! It's no wonder everyone > likes the goodies I gift them at Christmas! > > Maybe I need to get out more.... > > Kathi Check the ingredients list on the spreads. You'll find lots of corn syrup instead of sugar. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - good news 4-6-2009 "What you say about someone else says more about you than it does about the other person." |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff!
"Melba's Jammin'" > wrote in message ... > In article >, > "Kathi Jones" > wrote: > >> Interesting observation today....Ok, well, maybe not, but it was an >> eye-opener for me.... >> >> I've been working as a retail field merchandiser for almost 4 weeks now, >> and >> today I was doing a Food Basics (grocery store). My morning assignment >> was >> the jam and peanut butter section. Holy cow! There's some really crappy >> jams and jellies and marmalades out there! There were 2 marmalades on >> the >> shelf - one had thick cut peel and one had slivers of peel in it...and in >> both cases there was hardly ANY peel at all. I never shop in the jam and >> jelly section of the stores because, of course, I make my own. So this >> was >> new to me. That store bought stuff is pathetic! It's no wonder everyone >> likes the goodies I gift them at Christmas! >> >> Maybe I need to get out more.... >> >> Kathi > > > Check the ingredients list on the spreads. You'll find lots of corn > syrup instead of sugar. ick! > -- > -Barb, Mother Superior, HOSSSPoJ > http://web.me.com/barbschaller - good news 4-6-2009 > "What you say about someone else says more > about you than it does about the other person." |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff!
Marilyn wrote:
> "JimL" > wrote in message > ... > >>On Apr 21, 7:49 pm, "Marilyn" > >>wrote: >> >>>"Kathi Jones" > wrote in message >>> ... >>> >>> >>> >>> >>>>Interesting observation today....Ok, well, maybe not, but it was an >>>>eye-opener for me.... >>> >>>>I've been working as a retail field merchandiser for almost 4 weeks >>>>now, >>>>and today I was doing a Food Basics (grocery store). My morning >>>>assignment was the jam and peanut butter section. Holy cow! There's >>>>some >>>>really crappy jams and jellies and marmalades out there! There were 2 >>>>marmalades on the shelf - one had thick cut peel and one had slivers of >>>>peel in it...and in both cases there was hardly ANY peel at all. I >>>>never >>>>shop in the jam and jelly section of the stores because, of course, I >>>>make my own. So this was new to me. That store bought stuff is >>>>pathetic! >>>>It's no wonder everyone likes the goodies I gift them at Christmas! >>> >>>>Maybe I need to get out more.... >>> >>>>Kathi >>> >>>No, no, we just get spoiled by our own quality products :-) >> >> >>60Minutes, ears ago, had a report on tomatoes. Imported fromSouth >>America,picked beforethey can ever ripen, becauseof the shipping >>time. Then the go to the factory,are rinsed in BLEACH (because >>consumers would never stand for ueven skin color), then a red dye,then >>to the stores. Absolutely no taste. > > > We just do without raw tomatoes during the winter months. Or get the ones > that are grown in hothouses in British Columbia. Yeah, they don't have a > lot of flavor, but I'll trust them over some of the stuff that's grown way > down south. Since when did it become a necessity to have to have things all > year round? I know that I appreciate the taste of fruits more when they're > in season. I tend to associate particular fruits or veggies with different > months. In April, California strawberries are available and in June, we get > local strawberries (I'm in Washington state). Late June, early July, it's > raspberries. August and September are when things really get ripe. > > >>For cooking I buy canned (as in tin cans) of diced or whatever >>maters. At least those are sealed in cans and cooked closer to >>harvest time. > > > I think that good quality, commercially-canned peaches taste better than > some of the rock hard "fresh" peaches you can buy here in the winter. How > unripe did they have to pick them in Chile to ensure they wouldn't be rotten > by the time they arrive here? > > > > I live in B.C. and some of the B.C. hothouse tomaoes are grown in Mexico these days, so be aware. Ellen |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff!
"ellen wickberg" > wrote in message
... > Marilyn wrote: >> "JimL" > wrote in message >> ... >> >>>On Apr 21, 7:49 pm, "Marilyn" > >>>wrote: >>> >>>>"Kathi Jones" > wrote in message >>>> ... >>>> >>>> >>>> >>>> >>>>>Interesting observation today....Ok, well, maybe not, but it was an >>>>>eye-opener for me.... >>>> >>>>>I've been working as a retail field merchandiser for almost 4 weeks >>>>>now, >>>>>and today I was doing a Food Basics (grocery store). My morning >>>>>assignment was the jam and peanut butter section. Holy cow! There's >>>>>some >>>>>really crappy jams and jellies and marmalades out there! There were 2 >>>>>marmalades on the shelf - one had thick cut peel and one had slivers of >>>>>peel in it...and in both cases there was hardly ANY peel at all. I >>>>>never >>>>>shop in the jam and jelly section of the stores because, of course, I >>>>>make my own. So this was new to me. That store bought stuff is >>>>>pathetic! >>>>>It's no wonder everyone likes the goodies I gift them at Christmas! >>>> >>>>>Maybe I need to get out more.... >>>> >>>>>Kathi >>>> >>>>No, no, we just get spoiled by our own quality products :-) >>> >>> >>>60Minutes, ears ago, had a report on tomatoes. Imported fromSouth >>>America,picked beforethey can ever ripen, becauseof the shipping >>>time. Then the go to the factory,are rinsed in BLEACH (because >>>consumers would never stand for ueven skin color), then a red dye,then >>>to the stores. Absolutely no taste. >> >> >> We just do without raw tomatoes during the winter months. Or get the >> ones that are grown in hothouses in British Columbia. Yeah, they don't >> have a lot of flavor, but I'll trust them over some of the stuff that's >> grown way down south. Since when did it become a necessity to have to >> have things all year round? I know that I appreciate the taste of fruits >> more when they're in season. I tend to associate particular fruits or >> veggies with different months. In April, California strawberries are >> available and in June, we get local strawberries (I'm in Washington >> state). Late June, early July, it's raspberries. August and September >> are when things really get ripe. >> >> >>>For cooking I buy canned (as in tin cans) of diced or whatever >>>maters. At least those are sealed in cans and cooked closer to >>>harvest time. >> >> >> I think that good quality, commercially-canned peaches taste better than >> some of the rock hard "fresh" peaches you can buy here in the winter. >> How unripe did they have to pick them in Chile to ensure they wouldn't be >> rotten by the time they arrive here? >> >> >> >> > I live in B.C. and some of the B.C. hothouse tomaoes are grown in Mexico > these days, so be aware. > Ellen Are you serious? That's crazy. How dare they even call them that? I do check to see the country of origin when I'm buying stuff, though. I guess since I rarely buy raw tomatoes in the winter, we'll just do without until summer. |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff!
"Kathi Jones" > wrote in message ... > > "Melba's Jammin'" > wrote in message > ... >> In article >, >> "Kathi Jones" > wrote: >> >>> Interesting observation today....Ok, well, maybe not, but it was an >>> eye-opener for me.... >>> >>> I've been working as a retail field merchandiser for almost 4 weeks now, >>> and >>> today I was doing a Food Basics (grocery store). My morning assignment >>> was >>> the jam and peanut butter section. Holy cow! There's some really >>> crappy >>> jams and jellies and marmalades out there! There were 2 marmalades on >>> the >>> shelf - one had thick cut peel and one had slivers of peel in it...and >>> in >>> both cases there was hardly ANY peel at all. I never shop in the jam >>> and >>> jelly section of the stores because, of course, I make my own. So this >>> was >>> new to me. That store bought stuff is pathetic! It's no wonder >>> everyone >>> likes the goodies I gift them at Christmas! >>> >>> Maybe I need to get out more.... >>> >>> Kathi >> >> >> Check the ingredients list on the spreads. You'll find lots of corn >> syrup instead of sugar. > > ick! I found wild blueberry jam on the shelf today sweetened with ONLY concentrated grape juice and thickened with 'natural fruit pectin'....even I don't do that,...... Kathi > > >> -- >> -Barb, Mother Superior, HOSSSPoJ >> http://web.me.com/barbschaller - good news 4-6-2009 >> "What you say about someone else says more >> about you than it does about the other person." > > |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff!
"Kathi Jones" > wrote in message ... > Interesting observation today....Ok, well, maybe not, but it was an > eye-opener for me.... > > I've been working as a retail field merchandiser for almost 4 weeks now, > and today I was doing a Food Basics (grocery store). My morning > assignment was the jam and peanut butter section. Holy cow! There's some > really crappy jams and jellies and marmalades out there! There were 2 > marmalades on the shelf - one had thick cut peel and one had slivers of > peel in it...and in both cases there was hardly ANY peel at all. I never > shop in the jam and jelly section of the stores because, of course, I > make my own. So this was new to me. That store bought stuff is pathetic! > It's no wonder everyone likes the goodies I gift them at Christmas! > > Maybe I need to get out more.... > > Kathi We only eat Smucker's brand sugar-free jams and jellies. They're delicious and nothing compares to them. I find those made at home by friends or relatives to be too sweet, too sugary. -- Kelly.......... If you're a past or present resident of NYC and want to share past experiences and current events with others from NYC, check out this free message Board: http://members6.boardhost.com/QueensNYer/ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff!
On Fri 01 May 2009 11:17:33p, Kelly Greene told us...
> > "Kathi Jones" > wrote in message > ... >> Interesting observation today....Ok, well, maybe not, but it was an >> eye-opener for me.... >> >> I've been working as a retail field merchandiser for almost 4 weeks >> now, and today I was doing a Food Basics (grocery store). My morning >> assignment was the jam and peanut butter section. Holy cow! There's >> some really crappy jams and jellies and marmalades out there! There >> were 2 marmalades on the shelf - one had thick cut peel and one had >> slivers of peel in it...and in both cases there was hardly ANY peel at >> all. I never shop in the jam and jelly section of the stores because, >> of course, I make my own. >> So this was new to me. That store bought stuff is pathetic! It's no >> wonder everyone likes the goodies I gift them at Christmas! >> >> Maybe I need to get out more.... >> >> Kathi > > We only eat Smucker's brand sugar-free jams and jellies. They're > delicious and nothing compares to them. I find those made at home by > friends or relatives to be too sweet, too sugary. I couldn't disagree more. The texture of most sugar-free jams and jellies is horrible. There are some good imported and premium small-bath production commercial products with sugar that are really very good, but it's hard to beat well-made home produced jams and jellies. -- Wayne Boatwright ------------------------------------------------------------------------ It's a very odd thing As odd as can be That whatever Miss T. eats Turns into Miss T. ~Walter de la Mare |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff!
"Wayne Boatwright" > wrote in message .250... > On Fri 01 May 2009 11:17:33p, Kelly Greene told us... > >> >> "Kathi Jones" > wrote in message >> ... >>> Interesting observation today....Ok, well, maybe not, but it was an >>> eye-opener for me.... >>> >>> I've been working as a retail field merchandiser for almost 4 weeks >>> now, and today I was doing a Food Basics (grocery store). My morning >>> assignment was the jam and peanut butter section. Holy cow! There's >>> some really crappy jams and jellies and marmalades out there! There >>> were 2 marmalades on the shelf - one had thick cut peel and one had >>> slivers of peel in it...and in both cases there was hardly ANY peel at >>> all. I never shop in the jam and jelly section of the stores because, >>> of course, I make my own. >>> So this was new to me. That store bought stuff is pathetic! It's no >>> wonder everyone likes the goodies I gift them at Christmas! >>> >>> Maybe I need to get out more.... >>> >>> Kathi >> >> We only eat Smucker's brand sugar-free jams and jellies. They're >> delicious and nothing compares to them. I find those made at home by >> friends or relatives to be too sweet, too sugary. > > I couldn't disagree more. The texture of most sugar-free jams and jellies > is horrible. There are some good imported and premium small-bath > production commercial products with sugar that are really very good, but > it's hard to beat well-made home produced jams and jellies. > > -- > Wayne Boatwright > ------------------------------------------------------------------------ > It's a very odd thing As odd as can be That whatever Miss T. eats > Turns into Miss T. ~Walter de la Mare > > Flavor to us is more important than texture. I've yet to taste homemade that can compare with Smucker's. I don't know about imported premium jellies and jams since I don't see them in the stores here. Also, it's not always easy to find sugar free products. We Americans have more than enough refined sugars in our diet. It only ads to the obesity and diabetes epidemic we now have. -- Kelly.......... If you're a past or present resident of NYC and want to share past experiences and current events with others from NYC, check out this free message Board: http://members6.boardhost.com/QueensNYer/ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff!
"Wayne Boatwright" > wrote in message .250... > On Fri 01 May 2009 11:17:33p, Kelly Greene told us... > >> >> "Kathi Jones" > wrote in message >> ... >>> Interesting observation today....Ok, well, maybe not, but it was an >>> eye-opener for me.... >>> >>> I've been working as a retail field merchandiser for almost 4 weeks >>> now, and today I was doing a Food Basics (grocery store). My morning >>> assignment was the jam and peanut butter section. Holy cow! There's >>> some really crappy jams and jellies and marmalades out there! There >>> were 2 marmalades on the shelf - one had thick cut peel and one had >>> slivers of peel in it...and in both cases there was hardly ANY peel at >>> all. I never shop in the jam and jelly section of the stores because, >>> of course, I make my own. >>> So this was new to me. That store bought stuff is pathetic! It's no >>> wonder everyone likes the goodies I gift them at Christmas! >>> >>> Maybe I need to get out more.... >>> >>> Kathi >> >> We only eat Smucker's brand sugar-free jams and jellies. They're >> delicious and nothing compares to them. I find those made at home by >> friends or relatives to be too sweet, too sugary. > > I couldn't disagree more. The texture of most sugar-free jams and jellies > is horrible. There are some good imported and premium small-bath > production commercial products with sugar that are really very good, but > it's hard to beat well-made home produced jams and jellies. I don't like most jams and jellies. Just too sweet for me. For years I bought some kind of Smuckers with Splenda in it. I used the strawberry for PB and J sandwiches. I thought it tasted fine. Until I quit buying it. We have a really good health food store just around the corner from here and they have pretty much anything I need. And if they don't, they will get it for me. I began buying the Crofter's brand from them. It's organic and no sugar added. I only like the strawberry. But it doesn't keep for very long once opened, probably due to the lack of sugar. One day I wasn't able (for whatever reason) to get to the health food store and the grocery store I was at didn't have the Crofter's. So I bought the Smuckers. I mean...how bad could it be? I did eat it before and was fine with it. Well... Whew! It was sooo bad I had to throw my sandwich away. I couldn't believe I used to eat it at all. Had such a horrid chemical taste to it. I guess now if I can't get the Crofter's, I will just buy some fresh strawberries, slice them up and put them on my sandwich. I did try my hand at making jam many years ago. It was the first thing I ever tried to can and I shudder to think (now) of how I did it. No canner, open air pan. Probably didn't sterilize the fancy little jars I used. Luckily (I suppose), none of the cans sealed. I think I may have turned them upside down after canning. And I think for some reason I also put a layer of paraffin on the top. Most likely got the recipe and instructions from one of the many old cookbooks I collect. At least I knew enough to give the jars away right away and tell people to put them in the refrigerator. |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff!
"Julie Bove" > wrote in message
... > > > I don't like most jams and jellies. Just too sweet for me. For years I > bought some kind of Smuckers with Splenda in it. I used the strawberry > for PB and J sandwiches. I thought it tasted fine. Until I quit buying > it. We have a really good health food store just around the corner from > here and they have pretty much anything I need. And if they don't, they > will get it for me. I began buying the Crofter's brand from them. It's > organic and no sugar added. I only like the strawberry. But it doesn't > keep for very long once opened, probably due to the lack of sugar. > > One day I wasn't able (for whatever reason) to get to the health food > store and the grocery store I was at didn't have the Crofter's. So I > bought the Smuckers. I mean...how bad could it be? I did eat it before > and was fine with it. Well... Whew! It was sooo bad I had to throw my > sandwich away. I couldn't believe I used to eat it at all. Had such a > horrid chemical taste to it. > > I guess now if I can't get the Crofter's, I will just buy some fresh > strawberries, slice them up and put them on my sandwich. > > I did try my hand at making jam many years ago. It was the first thing I > ever tried to can and I shudder to think (now) of how I did it. No > canner, open air pan. Probably didn't sterilize the fancy little jars I > used. Luckily (I suppose), none of the cans sealed. I think I may have > turned them upside down after canning. And I think for some reason I also > put a layer of paraffin on the top. Most likely got the recipe and > instructions from one of the many old cookbooks I collect. At least I > knew enough to give the jars away right away and tell people to put them > in the refrigerator. Why don't you try again? There are "no sugar needed" pectins available -- Jarden makes one. The Ball/Bernardin Complete Book of Home Preserving has some recipes for jam with no sugar. These are sweetened with fruit juice. I haven't made them, but everything I *have* made from the book was delicious. I make a lot of soft spreads. (The sugar doesn't bother me.) I prefer my own stuff to store-bought because I control the quality of what goes into my products, and I can get creative with my mixes of fruits. A couple of weeks ago I made strawberry marmalade from a recipe I cobbled together by combing half a orange marmalade recipe with half a strawberry jam recipe. The strawberry marmalade is very good, but tasting it I realized Raspberry Marmalade would be even better. The next time I make raspberry jelly I plan to run the fruit that remains after extracting the juice through my strainer to remove the seeds, and use the puree to make Raspberry Marmalade. I'm trying to decide whether I want it to be a 50/50 or 67/33 mix. Anny |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff! - link to a recipe for skillet jam
In article >,
"Julie Bove" > wrote: (snip) > I don't like most jams and jellies. Just too sweet for me. (snip) > > I did try my hand at making jam many years ago. It was the first thing I > ever tried to can and I shudder to think (now) of how I did it. (snip) Julie, if your only issue with sugar in jam is how sweet it tastes, have a look at this link featuring Cook's Illustrated's Christopher Kimball making jam: http://www.cbsnews.com/stories/2002/...y/main521954.s html or here's the TinyURL: http://tinyurl.com/d5g3gq This method makes about a pint-and-a-half, is not processed, and should keep in the fridge for a couple weeks. If you try it, please let us know how it tastes for you. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - good news 4-6-2009 "What you say about someone else says more about you than it does about the other person." |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff! - link to a recipe for skillet jam
"Melba's Jammin'" > wrote in message ... > In article >, > "Julie Bove" > wrote: > (snip) >> I don't like most jams and jellies. Just too sweet for me. > (snip) >> >> I did try my hand at making jam many years ago. It was the first thing I >> ever tried to can and I shudder to think (now) of how I did it. > (snip) > > Julie, if your only issue with sugar in jam is how sweet it tastes, have > a look at this link featuring Cook's Illustrated's Christopher Kimball > making jam: > http://www.cbsnews.com/stories/2002/...y/main521954.s > html > > or here's the TinyURL: http://tinyurl.com/d5g3gq > > This method makes about a pint-and-a-half, is not processed, and should > keep in the fridge for a couple weeks. > > If you try it, please let us know how it tastes for you. Thanks! I doubt I would try it though. I only eat jam about once every month or so. And nobody else in the house eats it. So I only buy the small jars. |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff! - link to a recipe for skillet jam
In article >,
"Julie Bove" > wrote: > "Melba's Jammin'" > wrote in message > > Julie, if your only issue with sugar in jam is how sweet it tastes, have > > a look at this link featuring Cook's Illustrated's Christopher Kimball > > making jam: > > http://www.cbsnews.com/stories/2002/...y/main521954.s > > html > > > > or here's the TinyURL: http://tinyurl.com/d5g3gq > > > > This method makes about a pint-and-a-half, is not processed, and should > > keep in the fridge for a couple weeks. > > > > If you try it, please let us know how it tastes for you. > > Thanks! I doubt I would try it though. I only eat jam about once every > month or so. And nobody else in the house eats it. So I only buy the small > jars. You're welcome. It would be easy enough to make half a recipe of it. I know what you mean about not eating much jam; I rarely eat it myself. HWSRN has it daily on toast with peanut butter. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - good news 4-6-2009 "What you say about someone else says more about you than it does about the other person." |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff! - link to a recipe for skillet jam
"Melba's Jammin'" > wrote in message ... > In article >, > "Julie Bove" > wrote: > >> "Melba's Jammin'" > wrote in message >> > Julie, if your only issue with sugar in jam is how sweet it tastes, >> > have >> > a look at this link featuring Cook's Illustrated's Christopher Kimball >> > making jam: >> > http://www.cbsnews.com/stories/2002/...y/main521954.s >> > html >> > >> > or here's the TinyURL: http://tinyurl.com/d5g3gq >> > >> > This method makes about a pint-and-a-half, is not processed, and should >> > keep in the fridge for a couple weeks. >> > >> > If you try it, please let us know how it tastes for you. >> >> Thanks! I doubt I would try it though. I only eat jam about once every >> month or so. And nobody else in the house eats it. So I only buy the >> small >> jars. > > > You're welcome. It would be easy enough to make half a recipe of it. I > know what you mean about not eating much jam; I rarely eat it myself. > HWSRN has it daily on toast with peanut butter. > I almost NEVER eat the jams and jellies I put up (but my youngest daughter likes my strawberry, strawberry kiwi, and cherry jams)...until I tried the Pear Marmalade I made last year...OMG this stuff is to die for!!!!! I put it on a toasted bagel for breakfast......I'll have to figure out where I got the recipe so I can make it again!!! It was either here on the group of the Big Bernardin Book Kathi > -- > -Barb, Mother Superior, HOSSSPoJ > http://web.me.com/barbschaller - good news 4-6-2009 > "What you say about someone else says more > about you than it does about the other person." |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff! - link to a recipe for skillet jam
"Melba's Jammin'" > wrote in message ... > In article >, > "Julie Bove" > wrote: > >> "Melba's Jammin'" > wrote in message >> > Julie, if your only issue with sugar in jam is how sweet it tastes, >> > have >> > a look at this link featuring Cook's Illustrated's Christopher Kimball >> > making jam: >> > http://www.cbsnews.com/stories/2002/...y/main521954.s >> > html >> > >> > or here's the TinyURL: http://tinyurl.com/d5g3gq >> > >> > This method makes about a pint-and-a-half, is not processed, and should >> > keep in the fridge for a couple weeks. >> > >> > If you try it, please let us know how it tastes for you. >> >> Thanks! I doubt I would try it though. I only eat jam about once every >> month or so. And nobody else in the house eats it. So I only buy the >> small >> jars. > > > You're welcome. It would be easy enough to make half a recipe of it. I > know what you mean about not eating much jam; I rarely eat it myself. > HWSRN has it daily on toast with peanut butter. Now there's one thing I can't do. I don't know what it is. I like toast. I like peanut butter. But... The combination of the two just makes me sick to my stomach. Something to do with the warm peanut butter I think. |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff! - link to a recipe for skillet jam
"Kathi Jones" > wrote in message ... > I almost NEVER eat the jams and jellies I put up (but my youngest daughter > likes my strawberry, strawberry kiwi, and cherry jams)...until I tried the > Pear Marmalade I made last year...OMG this stuff is to die for!!!!! I put > it on a toasted bagel for breakfast......I'll have to figure out where I > got the recipe so I can make it again!!! It was either here on the group > of the Big Bernardin Book Years ago, I used to make what I called pancakes Suzette. I would make large thin pancakes then spread them with a mixture of softened butter and orange marmalade. Roll up, top with more butter and maple syrup. Was such good stuff! |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff! - link to a recipe for skillet jam
"Julie Bove" > wrote in message ... > > "Kathi Jones" > wrote in message > ... > >> I almost NEVER eat the jams and jellies I put up (but my youngest >> daughter likes my strawberry, strawberry kiwi, and cherry jams)...until I >> tried the Pear Marmalade I made last year...OMG this stuff is to die >> for!!!!! I put it on a toasted bagel for breakfast......I'll have to >> figure out where I got the recipe so I can make it again!!! It was >> either here on the group of the Big Bernardin Book > > Years ago, I used to make what I called pancakes Suzette. I would make > large thin pancakes then spread them with a mixture of softened butter and > orange marmalade. Roll up, top with more butter and maple syrup. Was > such good stuff! > oh ya - that sounds good!!! |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff! - link to a recipe for skillet jam
Wilson wrote:
> sometime in the recent past Julie Bove posted this: >> "Melba's Jammin'" > wrote in message >> ... >>> In article >, >>> "Julie Bove" > wrote: >>> >>>> "Melba's Jammin'" > wrote in message >>>>> Julie, if your only issue with sugar in jam is how sweet it tastes, >>>>> have >>>>> a look at this link featuring Cook's Illustrated's Christopher Kimball >>>>> making jam: >>>>> http://www.cbsnews.com/stories/2002/...y/main521954.s >>>>> >>>>> html >>>>> >>>>> or here's the TinyURL: http://tinyurl.com/d5g3gq >>>>> >>>>> This method makes about a pint-and-a-half, is not processed, and >>>>> should >>>>> keep in the fridge for a couple weeks. >>>>> >>>>> If you try it, please let us know how it tastes for you. >>>> Thanks! I doubt I would try it though. I only eat jam about once >>>> every >>>> month or so. And nobody else in the house eats it. So I only buy >>>> the small >>>> jars. >>> >>> You're welcome. It would be easy enough to make half a recipe of it. I >>> know what you mean about not eating much jam; I rarely eat it myself. >>> HWSRN has it daily on toast with peanut butter. >> >> Now there's one thing I can't do. I don't know what it is. I like >> toast. I like peanut butter. But... The combination of the two just >> makes me sick to my stomach. Something to do with the warm peanut >> butter I think. >> > We like to nuke a bit of peanut butter for about 20 sec. and then pour > it like syrup over ice cream. Works like a charm, but then I like it on > toast too and sometimes on toast with a little sprinkle of cinnamon. > When I was a young lad I liked to coat a piece of bread with peanut butter, put it under the broiler in the gas oven, toast it until the peanut butter was well-softened, add some blackberry or dewberry jam to it and then have it for breakfast. Haven't done that in about sixty years, may have to do it for breakfast tomorrow but with some fig jam on it. |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff!
"Anny Middon" > wrote in message news  > "Julie Bove" > wrote in message > ... >> >> >> I don't like most jams and jellies. Just too sweet for me. For years I >> bought some kind of Smuckers with Splenda in it. I used the strawberry >> for PB and J sandwiches. I thought it tasted fine. Until I quit buying >> it. We have a really good health food store just around the corner from >> here and they have pretty much anything I need. And if they don't, they >> will get it for me. I began buying the Crofter's brand from them. It's >> organic and no sugar added. I only like the strawberry. But it doesn't >> keep for very long once opened, probably due to the lack of sugar. >> >> One day I wasn't able (for whatever reason) to get to the health food >> store and the grocery store I was at didn't have the Crofter's. So I >> bought the Smuckers. I mean...how bad could it be? I did eat it before >> and was fine with it. Well... Whew! It was sooo bad I had to throw my >> sandwich away. I couldn't believe I used to eat it at all. Had such a >> horrid chemical taste to it. >> >> I guess now if I can't get the Crofter's, I will just buy some fresh >> strawberries, slice them up and put them on my sandwich. >> >> I did try my hand at making jam many years ago. It was the first thing I >> ever tried to can and I shudder to think (now) of how I did it. No >> canner, open air pan. Probably didn't sterilize the fancy little jars I >> used. Luckily (I suppose), none of the cans sealed. I think I may have >> turned them upside down after canning. And I think for some reason I >> also put a layer of paraffin on the top. Most likely got the recipe and >> instructions from one of the many old cookbooks I collect. At least I >> knew enough to give the jars away right away and tell people to put them >> in the refrigerator. > > Why don't you try again? There are "no sugar needed" pectins > available -- Jarden makes one. > > The Ball/Bernardin Complete Book of Home Preserving has some recipes for > jam with no sugar. These are sweetened with fruit juice. I haven't made > them, but everything I *have* made from the book was delicious. > > I make a lot of soft spreads. (The sugar doesn't bother me.) I prefer my > own stuff to store-bought because I control the quality of what goes into > my products, and I can get creative with my mixes of fruits. A couple of > weeks ago I made strawberry marmalade from a recipe I cobbled together by > combing half a orange marmalade recipe with half a strawberry jam recipe. > > The strawberry marmalade is very good, but tasting it I realized Raspberry > Marmalade would be even better. The next time I make raspberry jelly I > plan to run the fruit that remains after extracting the juice through my > strainer to remove the seeds, and use the puree to make Raspberry > Marmalade. I'm trying to decide whether I want it to be a 50/50 or 67/33 > mix. The problem is I eat so little of it. I wouldn't want to bother making an actual jam. I just buy 3 or 4 jars a year. Most of the jar gets thrown away, but that's okay. I have bought little single serve packets from minimus.biz when daughter liked to take them in her lunch (she doesn't now), but they are not the kind I like. |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff! - link to a recipe for skillet jam
Kathi Jones wrote:
> ...until I tried the Pear Marmalade I made last year...OMG this stuff > is to die for!!!!! I put it on a toasted bagel for > breakfast......I'll have to figure out where I got the recipe so I > can make it again!!! It was either here on the group of the Big > Bernardin Book If it was here, maybe mine? Couple years ago I talked about making a Chardonnay wine jelly and suspending pear bits in it? B/ |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff! - link to a recipe for skillet jam
Wilson wrote:
> sometime in the recent past George Shirley posted this: >> Wilson wrote: >>> sometime in the recent past Julie Bove posted this: >>>> "Melba's Jammin'" > wrote in message >>>> ... >>>>> In article >, >>>>> "Julie Bove" > wrote: >>>>> >>>>>> "Melba's Jammin'" > wrote in message >>>>>>> Julie, if your only issue with sugar in jam is how sweet it >>>>>>> tastes, have >>>>>>> a look at this link featuring Cook's Illustrated's Christopher >>>>>>> Kimball >>>>>>> making jam: >>>>>>> http://www.cbsnews.com/stories/2002/...y/main521954.s >>>>>>> >>>>>>> html >>>>>>> >>>>>>> or here's the TinyURL: http://tinyurl.com/d5g3gq >>>>>>> >>>>>>> This method makes about a pint-and-a-half, is not processed, and >>>>>>> should >>>>>>> keep in the fridge for a couple weeks. >>>>>>> >>>>>>> If you try it, please let us know how it tastes for you. >>>>>> Thanks! I doubt I would try it though. I only eat jam about once >>>>>> every >>>>>> month or so. And nobody else in the house eats it. So I only buy >>>>>> the small >>>>>> jars. >>>>> >>>>> You're welcome. It would be easy enough to make half a recipe of >>>>> it. I >>>>> know what you mean about not eating much jam; I rarely eat it myself. >>>>> HWSRN has it daily on toast with peanut butter. >>>> >>>> Now there's one thing I can't do. I don't know what it is. I like >>>> toast. I like peanut butter. But... The combination of the two >>>> just makes me sick to my stomach. Something to do with the warm >>>> peanut butter I think. >>>> >>> We like to nuke a bit of peanut butter for about 20 sec. and then >>> pour it like syrup over ice cream. Works like a charm, but then I >>> like it on toast too and sometimes on toast with a little sprinkle of >>> cinnamon. >>> >> When I was a young lad I liked to coat a piece of bread with peanut >> butter, put it under the broiler in the gas oven, toast it until the >> peanut butter was well-softened, add some blackberry or dewberry jam >> to it and then have it for breakfast. Haven't done that in about sixty >> years, may have to do it for breakfast tomorrow but with some fig jam >> on it. > Sounds like it's about time then! I've heard you talk about figs - we > never see them fresh here in my end of Maine, but my sister brought some > from NJ last summer, I think they were white figs if that sounds right. > Very nice for someone who has only had dried figs before. > We put up fig preserves and fig jam every year. Our tree is a root scion from a tree our neighbor used to have and has been frozen to the ground at least twice. It is about eight feet tall and about ten feet in spread. It produces enough figs for us to eat fresh and preserve every year, as long as we can keep the birds out of it, which we do with bird netting. I think we still have fifteen or twenty pints of fig preserves and jams in the pantry now and the tree is currently loaded with baby figs. We're going to Houston this Friday for eldest granddaughter's graduation from the Community College. Will take six to ten jars of figs with us as all the descendants like them a lot. Along with the figs will be several jars of kumquat marmalade as they also like that delicacy. |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff!
Julie Bove wrote:
> The problem is I eat so little of it. I wouldn't want to bother > making an actual jam. I just buy 3 or 4 jars a year. Most of the > jar gets thrown away, but that's okay. Use it as a glaze for grilled meats. Use it as the "sweet" component for agrodolce (sweet-sour) sauces. Use it as part of a fruit salsa. When the hot weather comes in the HemiNorth, use it as an ingredient to bolster the flavor(s) in a fruit soup. Just a start... Brian "willful waste is woeful want" Mailman |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff!
On Wed 06 May 2009 12:18:01p, Brian Mailman told us...
> Julie Bove wrote: > >> The problem is I eat so little of it. I wouldn't want to bother >> making an actual jam. I just buy 3 or 4 jars a year. Most of the jar >> gets thrown away, but that's okay. > > Use it as a glaze for grilled meats. Use it as the "sweet" component > for agrodolce (sweet-sour) sauces. Use it as part of a fruit salsa. > When the hot weather comes in the HemiNorth, use it as an ingredient to > bolster the flavor(s) in a fruit soup. Just a start... > > Brian "willful waste is woeful want" Mailman > Nice phrase, Brian! -- Wayne Boatwright ------------------------------------------------------------------------ Happiness is a bowl of cherries and a book of poetry under a shade tree. ~Astrid Alauda |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff! - link to a recipe for skillet jam
On Wed 06 May 2009 12:16:20p, George Shirley told us...
> Wilson wrote: >> sometime in the recent past George Shirley posted this: >>> Wilson wrote: >>>> sometime in the recent past Julie Bove posted this: >>>>> "Melba's Jammin'" > wrote in message >>>>> ... >>>>>> In article >, >>>>>> "Julie Bove" > wrote: >>>>>> >>>>>>> "Melba's Jammin'" > wrote in message >>>>>>>> Julie, if your only issue with sugar in jam is how sweet it >>>>>>>> tastes, have >>>>>>>> a look at this link featuring Cook's Illustrated's Christopher >>>>>>>> Kimball >>>>>>>> making jam: >>>>>>>> http://www.cbsnews.com/stories/2002/...saturday/main5 >>>>>>>> 21954.s >>>>>>>> >>>>>>>> html >>>>>>>> >>>>>>>> or here's the TinyURL: http://tinyurl.com/d5g3gq >>>>>>>> >>>>>>>> This method makes about a pint-and-a-half, is not processed, and >>>>>>>> should keep in the fridge for a couple weeks. >>>>>>>> >>>>>>>> If you try it, please let us know how it tastes for you. >>>>>>> Thanks! I doubt I would try it though. I only eat jam about once >>>>>>> every month or so. And nobody else in the house eats it. So I >>>>>>> only buy the small >>>>>>> jars. >>>>>> >>>>>> You're welcome. It would be easy enough to make half a recipe of >>>>>> it. I >>>>>> know what you mean about not eating much jam; I rarely eat it >>>>>> myself. HWSRN has it daily on toast with peanut butter. >>>>> >>>>> Now there's one thing I can't do. I don't know what it is. I like >>>>> toast. I like peanut butter. But... The combination of the two >>>>> just makes me sick to my stomach. Something to do with the warm >>>>> peanut butter I think. >>>>> >>>> We like to nuke a bit of peanut butter for about 20 sec. and then >>>> pour it like syrup over ice cream. Works like a charm, but then I >>>> like it on toast too and sometimes on toast with a little sprinkle of >>>> cinnamon. >>>> >>> When I was a young lad I liked to coat a piece of bread with peanut >>> butter, put it under the broiler in the gas oven, toast it until the >>> peanut butter was well-softened, add some blackberry or dewberry jam >>> to it and then have it for breakfast. Haven't done that in about sixty >>> years, may have to do it for breakfast tomorrow but with some fig jam >>> on it. >> Sounds like it's about time then! I've heard you talk about figs - we >> never see them fresh here in my end of Maine, but my sister brought >> some from NJ last summer, I think they were white figs if that sounds >> right. Very nice for someone who has only had dried figs before. >> > We put up fig preserves and fig jam every year. Our tree is a root scion > from a tree our neighbor used to have and has been frozen to the ground > at least twice. It is about eight feet tall and about ten feet in > spread. It produces enough figs for us to eat fresh and preserve every > year, as long as we can keep the birds out of it, which we do with bird > netting. I think we still have fifteen or twenty pints of fig preserves > and jams in the pantry now and the tree is currently loaded with baby > figs. > > We're going to Houston this Friday for eldest granddaughter's graduation > from the Community College. Will take six to ten jars of figs with us as > all the descendants like them a lot. Along with the figs will be several > jars of kumquat marmalade as they also like that delicacy. > Are those the brown turkey figs? I would kill to get a load of those! No where to be found anywhere near here. -- Wayne Boatwright ------------------------------------------------------------------------ There is no love sincerer than the love of food. ~George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff! - link to a recipe for skillet jam
Wayne Boatwright wrote:
> On Wed 06 May 2009 12:16:20p, George Shirley told us... > >> Wilson wrote: >>> sometime in the recent past George Shirley posted this: >>>> Wilson wrote: >>>>> sometime in the recent past Julie Bove posted this: >>>>>> "Melba's Jammin'" > wrote in message >>>>>> ... >>>>>>> In article >, >>>>>>> "Julie Bove" > wrote: >>>>>>> >>>>>>>> "Melba's Jammin'" > wrote in message >>>>>>>>> Julie, if your only issue with sugar in jam is how sweet it >>>>>>>>> tastes, have >>>>>>>>> a look at this link featuring Cook's Illustrated's Christopher >>>>>>>>> Kimball >>>>>>>>> making jam: >>>>>>>>> http://www.cbsnews.com/stories/2002/...saturday/main5 >>>>>>>>> 21954.s >>>>>>>>> >>>>>>>>> html >>>>>>>>> >>>>>>>>> or here's the TinyURL: http://tinyurl.com/d5g3gq >>>>>>>>> >>>>>>>>> This method makes about a pint-and-a-half, is not processed, and >>>>>>>>> should keep in the fridge for a couple weeks. >>>>>>>>> >>>>>>>>> If you try it, please let us know how it tastes for you. >>>>>>>> Thanks! I doubt I would try it though. I only eat jam about once >>>>>>>> every month or so. And nobody else in the house eats it. So I >>>>>>>> only buy the small >>>>>>>> jars. >>>>>>> You're welcome. It would be easy enough to make half a recipe of >>>>>>> it. I >>>>>>> know what you mean about not eating much jam; I rarely eat it >>>>>>> myself. HWSRN has it daily on toast with peanut butter. >>>>>> Now there's one thing I can't do. I don't know what it is. I like >>>>>> toast. I like peanut butter. But... The combination of the two >>>>>> just makes me sick to my stomach. Something to do with the warm >>>>>> peanut butter I think. >>>>>> >>>>> We like to nuke a bit of peanut butter for about 20 sec. and then >>>>> pour it like syrup over ice cream. Works like a charm, but then I >>>>> like it on toast too and sometimes on toast with a little sprinkle of >>>>> cinnamon. >>>>> >>>> When I was a young lad I liked to coat a piece of bread with peanut >>>> butter, put it under the broiler in the gas oven, toast it until the >>>> peanut butter was well-softened, add some blackberry or dewberry jam >>>> to it and then have it for breakfast. Haven't done that in about sixty >>>> years, may have to do it for breakfast tomorrow but with some fig jam >>>> on it. >>> Sounds like it's about time then! I've heard you talk about figs - we >>> never see them fresh here in my end of Maine, but my sister brought >>> some from NJ last summer, I think they were white figs if that sounds >>> right. Very nice for someone who has only had dried figs before. >>> >> We put up fig preserves and fig jam every year. Our tree is a root scion >> from a tree our neighbor used to have and has been frozen to the ground >> at least twice. It is about eight feet tall and about ten feet in >> spread. It produces enough figs for us to eat fresh and preserve every >> year, as long as we can keep the birds out of it, which we do with bird >> netting. I think we still have fifteen or twenty pints of fig preserves >> and jams in the pantry now and the tree is currently loaded with baby >> figs. >> >> We're going to Houston this Friday for eldest granddaughter's graduation >> from the Community College. Will take six to ten jars of figs with us as >> all the descendants like them a lot. Along with the figs will be several >> jars of kumquat marmalade as they also like that delicacy. >> > > Are those the brown turkey figs? I would kill to get a load of those! No > where to be found anywhere near here. > Don't know for sure but think they are Wayne. Small, no bigger than the first joint of your thumb, sweet but not overpowering, firm reddish flesh with a brown skin. There are so many of this type of fig around here people just call them "that old brown fig." I prefer these for jams and preserves because they hold their shape well. I have to mash them to make jam. We often add slices of lemon to the fig jam to give it that extra kick. A pint of the fig jam makes a killer fig cake with chopped walnuts. I try to make three or four a year as we like them so well. |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff! - link to a recipe for skillet jam
"Brian Mailman" > wrote in message m... > Kathi Jones wrote: > >> ...until I tried the Pear Marmalade I made last year...OMG this stuff >> is to die for!!!!! I put it on a toasted bagel for breakfast......I'll >> have to figure out where I got the recipe so I can make it again!!! It >> was either here on the group of the Big Bernardin Book > > If it was here, maybe mine? Couple years ago I talked about making a > Chardonnay wine jelly and suspending pear bits in it? > > B/ haven't had a chance to look it up yet, but it wasn't wine jelly with pear bits (although that sounds interesting). More like a pear jam with orange peel slivers in it....and darn, I just finished the last of the jar. Guess I'll be searching for that recipe sooner than later, Kathi |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff! - link to a recipe for skillet jam
On Wed 06 May 2009 01:45:10p, George Shirley told us...
> Wayne Boatwright wrote: >> On Wed 06 May 2009 12:16:20p, George Shirley told us... >> >>> Wilson wrote: >>>> sometime in the recent past George Shirley posted this: >>>>> Wilson wrote: >>>>>> sometime in the recent past Julie Bove posted this: >>>>>>> "Melba's Jammin'" > wrote in message >>>>>>> ... >>>>>>>> In article >, >>>>>>>> "Julie Bove" > wrote: >>>>>>>> >>>>>>>>> "Melba's Jammin'" > wrote in message >>>>>>>>>> Julie, if your only issue with sugar in jam is how sweet it >>>>>>>>>> tastes, have >>>>>>>>>> a look at this link featuring Cook's Illustrated's Christopher >>>>>>>>>> Kimball >>>>>>>>>> making jam: >>>>>>>>>> http://www.cbsnews.com/stories/2002/...w/saturday/mai >>>>>>>>>> n5 21954.s >>>>>>>>>> >>>>>>>>>> html >>>>>>>>>> >>>>>>>>>> or here's the TinyURL: http://tinyurl.com/d5g3gq >>>>>>>>>> >>>>>>>>>> This method makes about a pint-and-a-half, is not processed, >>>>>>>>>> and should keep in the fridge for a couple weeks. >>>>>>>>>> >>>>>>>>>> If you try it, please let us know how it tastes for you. >>>>>>>>> Thanks! I doubt I would try it though. I only eat jam about >>>>>>>>> once >>>>>>>>> every month or so. And nobody else in the house eats it. So I >>>>>>>>> only buy the small jars. >>>>>>>> You're welcome. It would be easy enough to make half a recipe of >>>>>>>> it. I >>>>>>>> know what you mean about not eating much jam; I rarely eat it >>>>>>>> myself. HWSRN has it daily on toast with peanut butter. >>>>>>> Now there's one thing I can't do. I don't know what it is. I >>>>>>> like toast. I like peanut butter. But... The combination of the >>>>>>> two just makes me sick to my stomach. Something to do with the >>>>>>> warm peanut butter I think. >>>>>>> >>>>>> We like to nuke a bit of peanut butter for about 20 sec. and then >>>>>> pour it like syrup over ice cream. Works like a charm, but then I >>>>>> like it on toast too and sometimes on toast with a little sprinkle >>>>>> of cinnamon. >>>>>> >>>>> When I was a young lad I liked to coat a piece of bread with peanut >>>>> butter, put it under the broiler in the gas oven, toast it until the >>>>> peanut butter was well-softened, add some blackberry or dewberry jam >>>>> to it and then have it for breakfast. Haven't done that in about >>>>> sixty years, may have to do it for breakfast tomorrow but with some >>>>> fig jam on it. >>>> Sounds like it's about time then! I've heard you talk about figs - we >>>> never see them fresh here in my end of Maine, but my sister brought >>>> some from NJ last summer, I think they were white figs if that sounds >>>> right. Very nice for someone who has only had dried figs before. >>>> >>> We put up fig preserves and fig jam every year. Our tree is a root >>> scion from a tree our neighbor used to have and has been frozen to the >>> ground at least twice. It is about eight feet tall and about ten feet >>> in spread. It produces enough figs for us to eat fresh and preserve >>> every year, as long as we can keep the birds out of it, which we do >>> with bird netting. I think we still have fifteen or twenty pints of >>> fig preserves and jams in the pantry now and the tree is currently >>> loaded with baby figs. >>> >>> We're going to Houston this Friday for eldest granddaughter's >>> graduation from the Community College. Will take six to ten jars of >>> figs with us as all the descendants like them a lot. Along with the >>> figs will be several jars of kumquat marmalade as they also like that >>> delicacy. >>> >> >> Are those the brown turkey figs? I would kill to get a load of those! >> No where to be found anywhere near here. >> > Don't know for sure but think they are Wayne. Small, no bigger than the > first joint of your thumb, sweet but not overpowering, firm reddish > flesh with a brown skin. There are so many of this type of fig around > here people just call them "that old brown fig." I prefer these for jams > and preserves because they hold their shape well. I have to mash them to > make jam. We often add slices of lemon to the fig jam to give it that > extra kick. > > A pint of the fig jam makes a killer fig cake with chopped walnuts. I > try to make three or four a year as we like them so well. > Sounds like the same type of fig tree my grandmother had. I loved her fig preserves better than anything. The figs were left whole, and she usually put slices of lemon in. Occasionally she would add a couple of whole cloves. The only kind I can make are from dried calimyrna or smyrna figs. They're acceptable, but not like fresh. The only fresh figs I can find locally are usually very light green or white and not really appropriate for preserves, as they're too big and too soft. They also cost an arm and a leg. -- Wayne Boatwright ------------------------------------------------------------------------ The trouble with eating Italian food is that five or six days later you're hungry again. ~George Miller |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff!
"Brian Mailman" > wrote in message m... > Julie Bove wrote: > >> The problem is I eat so little of it. I wouldn't want to bother >> making an actual jam. I just buy 3 or 4 jars a year. Most of the >> jar gets thrown away, but that's okay. > > Use it as a glaze for grilled meats. Use it as the "sweet" component for > agrodolce (sweet-sour) sauces. Use it as part of a fruit salsa. When the > hot weather comes in the HemiNorth, use it as an ingredient to bolster the > flavor(s) in a fruit soup. Just a start... > > Brian "willful waste is woeful want" Mailman I don't grill anything or use fruit salsa. Or eat fruit soup. Mainly I don't like sweet foods. |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff! - link to a recipe for skillet jam
Wayne Boatwright wrote:
> On Wed 06 May 2009 01:45:10p, George Shirley told us... > >> Wayne Boatwright wrote: >>> On Wed 06 May 2009 12:16:20p, George Shirley told us... >>> >>>> Wilson wrote: >>>>> sometime in the recent past George Shirley posted this: >>>>>> Wilson wrote: >>>>>>> sometime in the recent past Julie Bove posted this: >>>>>>>> "Melba's Jammin'" > wrote in message >>>>>>>> ... >>>>>>>>> In article >, >>>>>>>>> "Julie Bove" > wrote: >>>>>>>>> >>>>>>>>>> "Melba's Jammin'" > wrote in message >>>>>>>>>>> Julie, if your only issue with sugar in jam is how sweet it >>>>>>>>>>> tastes, have >>>>>>>>>>> a look at this link featuring Cook's Illustrated's Christopher >>>>>>>>>>> Kimball >>>>>>>>>>> making jam: >>>>>>>>>>> http://www.cbsnews.com/stories/2002/...w/saturday/mai >>>>>>>>>>> n5 21954.s >>>>>>>>>>> >>>>>>>>>>> html >>>>>>>>>>> >>>>>>>>>>> or here's the TinyURL: http://tinyurl.com/d5g3gq >>>>>>>>>>> >>>>>>>>>>> This method makes about a pint-and-a-half, is not processed, >>>>>>>>>>> and should keep in the fridge for a couple weeks. >>>>>>>>>>> >>>>>>>>>>> If you try it, please let us know how it tastes for you. >>>>>>>>>> Thanks! I doubt I would try it though. I only eat jam about >>>>>>>>>> once >>>>>>>>>> every month or so. And nobody else in the house eats it. So I >>>>>>>>>> only buy the small jars. >>>>>>>>> You're welcome. It would be easy enough to make half a recipe of >>>>>>>>> it. I >>>>>>>>> know what you mean about not eating much jam; I rarely eat it >>>>>>>>> myself. HWSRN has it daily on toast with peanut butter. >>>>>>>> Now there's one thing I can't do. I don't know what it is. I >>>>>>>> like toast. I like peanut butter. But... The combination of the >>>>>>>> two just makes me sick to my stomach. Something to do with the >>>>>>>> warm peanut butter I think. >>>>>>>> >>>>>>> We like to nuke a bit of peanut butter for about 20 sec. and then >>>>>>> pour it like syrup over ice cream. Works like a charm, but then I >>>>>>> like it on toast too and sometimes on toast with a little sprinkle >>>>>>> of cinnamon. >>>>>>> >>>>>> When I was a young lad I liked to coat a piece of bread with peanut >>>>>> butter, put it under the broiler in the gas oven, toast it until the >>>>>> peanut butter was well-softened, add some blackberry or dewberry jam >>>>>> to it and then have it for breakfast. Haven't done that in about >>>>>> sixty years, may have to do it for breakfast tomorrow but with some >>>>>> fig jam on it. >>>>> Sounds like it's about time then! I've heard you talk about figs - we >>>>> never see them fresh here in my end of Maine, but my sister brought >>>>> some from NJ last summer, I think they were white figs if that sounds >>>>> right. Very nice for someone who has only had dried figs before. >>>>> >>>> We put up fig preserves and fig jam every year. Our tree is a root >>>> scion from a tree our neighbor used to have and has been frozen to the >>>> ground at least twice. It is about eight feet tall and about ten feet >>>> in spread. It produces enough figs for us to eat fresh and preserve >>>> every year, as long as we can keep the birds out of it, which we do >>>> with bird netting. I think we still have fifteen or twenty pints of >>>> fig preserves and jams in the pantry now and the tree is currently >>>> loaded with baby figs. >>>> >>>> We're going to Houston this Friday for eldest granddaughter's >>>> graduation from the Community College. Will take six to ten jars of >>>> figs with us as all the descendants like them a lot. Along with the >>>> figs will be several jars of kumquat marmalade as they also like that >>>> delicacy. >>>> >>> Are those the brown turkey figs? I would kill to get a load of those! >>> No where to be found anywhere near here. >>> >> Don't know for sure but think they are Wayne. Small, no bigger than the >> first joint of your thumb, sweet but not overpowering, firm reddish >> flesh with a brown skin. There are so many of this type of fig around >> here people just call them "that old brown fig." I prefer these for jams >> and preserves because they hold their shape well. I have to mash them to >> make jam. We often add slices of lemon to the fig jam to give it that >> extra kick. >> >> A pint of the fig jam makes a killer fig cake with chopped walnuts. I >> try to make three or four a year as we like them so well. >> > > Sounds like the same type of fig tree my grandmother had. I loved her fig > preserves better than anything. The figs were left whole, and she usually > put slices of lemon in. Occasionally she would add a couple of whole > cloves. > > The only kind I can make are from dried calimyrna or smyrna figs. They're > acceptable, but not like fresh. The only fresh figs I can find locally are > usually very light green or white and not really appropriate for preserves, > as they're too big and too soft. They also cost an arm and a leg. > Do you have room for a tree? They do require about 35 gallons of water a week when bearing fruit but otherwise require little care. It is nearly always hot and humid here and they grow well, I know of at least a dozen within a block of our house. |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff!
"Julie Bove" > wrote in message
... > > > The problem is I eat so little of it. I wouldn't want to bother making an > actual jam. I just buy 3 or 4 jars a year. Most of the jar gets thrown > away, but that's okay. I have bought little single serve packets from > minimus.biz when daughter liked to take them in her lunch (she doesn't > now), but they are not the kind I like. I understand why it's easier to just throw out jam, since it is a bit of work to make it. I just want to point out that you can make jam in those little half-cup jars. You'd throw out less that way. AND you'd have a few jars to give away as little presents. Label them "Julie's Own Gourmet Berry Jam (Naturally sweetened without sugar)." I find there are a lot of times when I want to give someone a little something, and a jar of jam is exactly right. Anny |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff!
Wayne Boatwright wrote:
>> Brian "willful waste is woeful want" Mailman > > Nice phrase, Brian! Actually, isn't mine originally. In the mid-70s, I roomed with this cranky old fellow from Ireland who was full of those Auld Country sayings. Another favorite of his was "tea's so strong you can trot mice on it." B/ |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff! - link to a recipe for skillet jam
Kathi Jones wrote:
> "Brian Mailman" > wrote in message > m... >> Kathi Jones wrote: >> >>> ...until I tried the Pear Marmalade I made last year...OMG this >>> stuff is to die for!!!!! I put it on a toasted bagel for >>> breakfast......I'll have to figure out where I got the recipe so >>> I can make it again!!! It was either here on the group of the >>> Big Bernardin Book >> >> If it was here, maybe mine? Couple years ago I talked about making >> a Chardonnay wine jelly and suspending pear bits in it? > haven't had a chance to look it up yet, but it wasn't wine jelly with > pear bits (although that sounds interesting). From somewhere I had a thingum of canned pears so I thought to use them up. > More like a pear jam with orange peel slivers in it....and darn, I > just finished the last of the jar. Guess I'll be searching for that > recipe sooner than later, Don't think it was this group then--I don't remember anyone posting anything like that. I reserve the right to be wrong, of course. B/ |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff! - link to a recipe for skillet jam
On Thu 07 May 2009 04:31:57a, George Shirley told us...
> Wayne Boatwright wrote: >> On Wed 06 May 2009 01:45:10p, George Shirley told us... >> >>> Wayne Boatwright wrote: >>>> On Wed 06 May 2009 12:16:20p, George Shirley told us... >>>> >>>>> Wilson wrote: >>>>>> sometime in the recent past George Shirley posted this: >>>>>>> Wilson wrote: >>>>>>>> sometime in the recent past Julie Bove posted this: >>>>>>>>> "Melba's Jammin'" > wrote in message >>>>>>>>> ... >>>>>>>>>> In article >, >>>>>>>>>> "Julie Bove" > wrote: >>>>>>>>>> >>>>>>>>>>> "Melba's Jammin'" > wrote in >>>>>>>>>>> message >>>>>>>>>>>> Julie, if your only issue with sugar in jam is how sweet it >>>>>>>>>>>> tastes, have >>>>>>>>>>>> a look at this link featuring Cook's Illustrated's >>>>>>>>>>>> Christopher Kimball >>>>>>>>>>>> making jam: >>>>>>>>>>>> http://www.cbsnews.com/stories/2002/...how/saturday/m >>>>>>>>>>>> ai n5 21954.s >>>>>>>>>>>> >>>>>>>>>>>> html >>>>>>>>>>>> >>>>>>>>>>>> or here's the TinyURL: http://tinyurl.com/d5g3gq >>>>>>>>>>>> >>>>>>>>>>>> This method makes about a pint-and-a-half, is not processed, >>>>>>>>>>>> and should keep in the fridge for a couple weeks. >>>>>>>>>>>> >>>>>>>>>>>> If you try it, please let us know how it tastes for you. >>>>>>>>>>> Thanks! I doubt I would try it though. I only eat jam about >>>>>>>>>>> once >>>>>>>>>>> every month or so. And nobody else in the house eats it. So >>>>>>>>>>> I only buy the small jars. >>>>>>>>>> You're welcome. It would be easy enough to make half a recipe >>>>>>>>>> of it. I >>>>>>>>>> know what you mean about not eating much jam; I rarely eat it >>>>>>>>>> myself. HWSRN has it daily on toast with peanut butter. >>>>>>>>> Now there's one thing I can't do. I don't know what it is. I >>>>>>>>> like toast. I like peanut butter. But... The combination of >>>>>>>>> the two just makes me sick to my stomach. Something to do with >>>>>>>>> the warm peanut butter I think. >>>>>>>>> >>>>>>>> We like to nuke a bit of peanut butter for about 20 sec. and then >>>>>>>> pour it like syrup over ice cream. Works like a charm, but then I >>>>>>>> like it on toast too and sometimes on toast with a little >>>>>>>> sprinkle of cinnamon. >>>>>>>> >>>>>>> When I was a young lad I liked to coat a piece of bread with >>>>>>> peanut butter, put it under the broiler in the gas oven, toast it >>>>>>> until the peanut butter was well-softened, add some blackberry or >>>>>>> dewberry jam to it and then have it for breakfast. Haven't done >>>>>>> that in about sixty years, may have to do it for breakfast >>>>>>> tomorrow but with some fig jam on it. >>>>>> Sounds like it's about time then! I've heard you talk about figs - >>>>>> we never see them fresh here in my end of Maine, but my sister >>>>>> brought some from NJ last summer, I think they were white figs if >>>>>> that sounds right. Very nice for someone who has only had dried >>>>>> figs before. >>>>>> >>>>> We put up fig preserves and fig jam every year. Our tree is a root >>>>> scion from a tree our neighbor used to have and has been frozen to >>>>> the ground at least twice. It is about eight feet tall and about ten >>>>> feet in spread. It produces enough figs for us to eat fresh and >>>>> preserve every year, as long as we can keep the birds out of it, >>>>> which we do with bird netting. I think we still have fifteen or >>>>> twenty pints of fig preserves and jams in the pantry now and the >>>>> tree is currently loaded with baby figs. >>>>> >>>>> We're going to Houston this Friday for eldest granddaughter's >>>>> graduation from the Community College. Will take six to ten jars of >>>>> figs with us as all the descendants like them a lot. Along with the >>>>> figs will be several jars of kumquat marmalade as they also like >>>>> that delicacy. >>>>> >>>> Are those the brown turkey figs? I would kill to get a load of >>>> those! No where to be found anywhere near here. >>>> >>> Don't know for sure but think they are Wayne. Small, no bigger than >>> the first joint of your thumb, sweet but not overpowering, firm >>> reddish flesh with a brown skin. There are so many of this type of fig >>> around here people just call them "that old brown fig." I prefer these >>> for jams and preserves because they hold their shape well. I have to >>> mash them to make jam. We often add slices of lemon to the fig jam to >>> give it that extra kick. >>> >>> A pint of the fig jam makes a killer fig cake with chopped walnuts. I >>> try to make three or four a year as we like them so well. >>> >> >> Sounds like the same type of fig tree my grandmother had. I loved her >> fig preserves better than anything. The figs were left whole, and she >> usually put slices of lemon in. Occasionally she would add a couple of >> whole cloves. >> >> The only kind I can make are from dried calimyrna or smyrna figs. >> They're acceptable, but not like fresh. The only fresh figs I can find >> locally are usually very light green or white and not really >> appropriate for preserves, as they're too big and too soft. They also >> cost an arm and a leg. >> > Do you have room for a tree? They do require about 35 gallons of water a > week when bearing fruit but otherwise require little care. It is nearly > always hot and humid here and they grow well, I know of at least a dozen > within a block of our house. > Yes, we have the space. I wonder how long it would be before it would fruit. Also, for our desert area, 35 gallons of water is a lot, and it might need more here since our humidity is usually in the single digits and the summers are often between 110-118 degrees. -- Wayne Boatwright ------------------------------------------------------------------------ The poets have been mysteriously silent on the subject of cheese. ~G.K. Chesterton |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff!
On Thu 07 May 2009 09:56:46a, Brian Mailman told us...
> Wayne Boatwright wrote: > >>> Brian "willful waste is woeful want" Mailman >> >> Nice phrase, Brian! > > Actually, isn't mine originally. In the mid-70s, I roomed with this > cranky old fellow from Ireland who was full of those Auld Country > sayings. Another favorite of his was "tea's so strong you can trot mice > on it." > > B/ > > LOL! I like that one, too. -- Wayne Boatwright ------------------------------------------------------------------------ Fish, to taste right, must swim three times ~in water, in butter, and in wine. ~Polish Proverb |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff! - link to a recipe for skillet jam
Wayne Boatwright wrote:
> On Thu 07 May 2009 04:31:57a, George Shirley told us... > >> Wayne Boatwright wrote: >>> On Wed 06 May 2009 01:45:10p, George Shirley told us... >>> >>>> Wayne Boatwright wrote: >>>>> On Wed 06 May 2009 12:16:20p, George Shirley told us... >>>>> >>>>>> Wilson wrote: >>>>>>> sometime in the recent past George Shirley posted this: >>>>>>>> Wilson wrote: >>>>>>>>> sometime in the recent past Julie Bove posted this: >>>>>>>>>> "Melba's Jammin'" > wrote in message >>>>>>>>>> ... >>>>>>>>>>> In article >, >>>>>>>>>>> "Julie Bove" > wrote: >>>>>>>>>>> >>>>>>>>>>>> "Melba's Jammin'" > wrote in >>>>>>>>>>>> message >>>>>>>>>>>>> Julie, if your only issue with sugar in jam is how sweet it >>>>>>>>>>>>> tastes, have >>>>>>>>>>>>> a look at this link featuring Cook's Illustrated's >>>>>>>>>>>>> Christopher Kimball >>>>>>>>>>>>> making jam: >>>>>>>>>>>>> http://www.cbsnews.com/stories/2002/...how/saturday/m >>>>>>>>>>>>> ai n5 21954.s >>>>>>>>>>>>> >>>>>>>>>>>>> html >>>>>>>>>>>>> >>>>>>>>>>>>> or here's the TinyURL: http://tinyurl.com/d5g3gq >>>>>>>>>>>>> >>>>>>>>>>>>> This method makes about a pint-and-a-half, is not processed, >>>>>>>>>>>>> and should keep in the fridge for a couple weeks. >>>>>>>>>>>>> >>>>>>>>>>>>> If you try it, please let us know how it tastes for you. >>>>>>>>>>>> Thanks! I doubt I would try it though. I only eat jam about >>>>>>>>>>>> once >>>>>>>>>>>> every month or so. And nobody else in the house eats it. So >>>>>>>>>>>> I only buy the small jars. >>>>>>>>>>> You're welcome. It would be easy enough to make half a recipe >>>>>>>>>>> of it. I >>>>>>>>>>> know what you mean about not eating much jam; I rarely eat it >>>>>>>>>>> myself. HWSRN has it daily on toast with peanut butter. >>>>>>>>>> Now there's one thing I can't do. I don't know what it is. I >>>>>>>>>> like toast. I like peanut butter. But... The combination of >>>>>>>>>> the two just makes me sick to my stomach. Something to do with >>>>>>>>>> the warm peanut butter I think. >>>>>>>>>> >>>>>>>>> We like to nuke a bit of peanut butter for about 20 sec. and then >>>>>>>>> pour it like syrup over ice cream. Works like a charm, but then I >>>>>>>>> like it on toast too and sometimes on toast with a little >>>>>>>>> sprinkle of cinnamon. >>>>>>>>> >>>>>>>> When I was a young lad I liked to coat a piece of bread with >>>>>>>> peanut butter, put it under the broiler in the gas oven, toast it >>>>>>>> until the peanut butter was well-softened, add some blackberry or >>>>>>>> dewberry jam to it and then have it for breakfast. Haven't done >>>>>>>> that in about sixty years, may have to do it for breakfast >>>>>>>> tomorrow but with some fig jam on it. >>>>>>> Sounds like it's about time then! I've heard you talk about figs - >>>>>>> we never see them fresh here in my end of Maine, but my sister >>>>>>> brought some from NJ last summer, I think they were white figs if >>>>>>> that sounds right. Very nice for someone who has only had dried >>>>>>> figs before. >>>>>>> >>>>>> We put up fig preserves and fig jam every year. Our tree is a root >>>>>> scion from a tree our neighbor used to have and has been frozen to >>>>>> the ground at least twice. It is about eight feet tall and about ten >>>>>> feet in spread. It produces enough figs for us to eat fresh and >>>>>> preserve every year, as long as we can keep the birds out of it, >>>>>> which we do with bird netting. I think we still have fifteen or >>>>>> twenty pints of fig preserves and jams in the pantry now and the >>>>>> tree is currently loaded with baby figs. >>>>>> >>>>>> We're going to Houston this Friday for eldest granddaughter's >>>>>> graduation from the Community College. Will take six to ten jars of >>>>>> figs with us as all the descendants like them a lot. Along with the >>>>>> figs will be several jars of kumquat marmalade as they also like >>>>>> that delicacy. >>>>>> >>>>> Are those the brown turkey figs? I would kill to get a load of >>>>> those! No where to be found anywhere near here. >>>>> >>>> Don't know for sure but think they are Wayne. Small, no bigger than >>>> the first joint of your thumb, sweet but not overpowering, firm >>>> reddish flesh with a brown skin. There are so many of this type of fig >>>> around here people just call them "that old brown fig." I prefer these >>>> for jams and preserves because they hold their shape well. I have to >>>> mash them to make jam. We often add slices of lemon to the fig jam to >>>> give it that extra kick. >>>> >>>> A pint of the fig jam makes a killer fig cake with chopped walnuts. I >>>> try to make three or four a year as we like them so well. >>>> >>> Sounds like the same type of fig tree my grandmother had. I loved her >>> fig preserves better than anything. The figs were left whole, and she >>> usually put slices of lemon in. Occasionally she would add a couple of >>> whole cloves. >>> >>> The only kind I can make are from dried calimyrna or smyrna figs. >>> They're acceptable, but not like fresh. The only fresh figs I can find >>> locally are usually very light green or white and not really >>> appropriate for preserves, as they're too big and too soft. They also >>> cost an arm and a leg. >>> >> Do you have room for a tree? They do require about 35 gallons of water a >> week when bearing fruit but otherwise require little care. It is nearly >> always hot and humid here and they grow well, I know of at least a dozen >> within a block of our house. >> > > Yes, we have the space. I wonder how long it would be before it would > fruit. Also, for our desert area, 35 gallons of water is a lot, and it > might need more here since our humidity is usually in the single digits and > the summers are often between 110-118 degrees. > Best advice I can give you is to check with the Arizona Agricultural Extension office, they may have an on line presence. |
|
Posted to rec.food.preserving
|
|||
|
|||
|
I make good stuff! - link to a recipe for skillet jam
"Brian Mailman" > wrote in message ... > Kathi Jones wrote: >> "Brian Mailman" > wrote in message >> m... >>> Kathi Jones wrote: >>> >>>> ...until I tried the Pear Marmalade I made last year...OMG this stuff >>>> is to die for!!!!! I put it on a toasted bagel for breakfast......I'll >>>> have to figure out where I got the recipe so I can make it again!!! It >>>> was either here on the group of the Big Bernardin Book >>> >>> If it was here, maybe mine? Couple years ago I talked about making >>> a Chardonnay wine jelly and suspending pear bits in it? > >> haven't had a chance to look it up yet, but it wasn't wine jelly with >> pear bits (although that sounds interesting). > > From somewhere I had a thingum of canned pears so I thought to use them > up. > >> More like a pear jam with orange peel slivers in it....and darn, I >> just finished the last of the jar. Guess I'll be searching for that >> recipe sooner than later, > > Don't think it was this group then--I don't remember anyone posting > anything like that. I reserve the right to be wrong, of course. > > B/ ok - I'll let you know when I find it - and I'll post it too! Kathi |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Rick Perry......holy cow. You can't make this stuff up. | General Cooking | |||
| Good stuff I've done lately | General Cooking | |||
| NEED A GOOD COOK BOOK TO MAKE A GOOD GRAVY LIKE MOM MADE! | General Cooking | |||
| Bloody good stuff | General Cooking | |||
| good stuff in tea | Tea | |||
Linear Mode
