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Jellies, Jams, and Preserves oh my!
find here the thread of pectin-packed sugary sweets, sours, and hots.
it's that time of year. let's see what the collective knows.
here's what i don't: i'm a novice (i've seen it done), but am quite interested in putting some of my peppers into a jelly. my idea there is to use other pepper jelly recipes as a guide but to use my habaneros and thai peppers at a double/triple rate, then to use some slices, halves, or whole texas bird peppers (they are tiny at 6-8mm) for visual intrigue (fair warning) and the explosive heat they pack.
cheers!
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Re: Jellies, Jams, and Preserves oh my!
Punk Domestics | Preserving.
I am not making this up.
You're welcome.
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Re: Jellies, Jams, and Preserves oh my!
just made jam from the plum tree in my yard. I think it's called a cherry plum tree. they grow all over here, usually dumping tons of fruit on the sidewalks. Anyway, it's good, I might try to get a ladder to harvest some of the higher fruit.
plumjamtaost.jpg
-amos
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Re: Jellies, Jams, and Preserves oh my!
Immed. after plums are available in quantity at reasonable prices I made straight up plum jam. The skins are so chock full of pectin that it might be the easiest jam to make. Some citrus zest is about as fancy as I get. You do need to at least do a boiling water bath canning process since the recipe is low sugar. Ok ok maybe a clove but that's it. Wicked good on toast.
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Re: Jellies, Jams, and Preserves oh my!
I stood on a chair and got 6 #'s more of these little plums for another batch. I'm thinking of using some along with a pork or duck dish...
amos
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