bouche Posted July 19, 2008 Report Share Posted July 19, 2008 anyone here make jams.... preserves?I'm just eating some awesome peanut butter toast with homemade jam that sharon stirred up and jarred. I love this shit. Link to comment Share on other sites More sharing options...
ollie Posted July 19, 2008 Report Share Posted July 19, 2008 I just noticed some red pepper jelly and white hot wine jelly in the cupboard. Would would I use that on? Link to comment Share on other sites More sharing options...
Tooly Posted July 19, 2008 Report Share Posted July 19, 2008 the wifey makes me great jelly, she even started using honey instead of all that damn sugar, its awesome! Link to comment Share on other sites More sharing options...
bradm Posted July 19, 2008 Report Share Posted July 19, 2008 I just noticed some red pepper jelly and white hot wine jelly in the cupboard. Would would I use that on?Try the red pepper jelly on crackers with cream cheese.Aloha,Brad Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted July 20, 2008 Report Share Posted July 20, 2008 Exactly what I was thinking BradM. I love that combo. The wine jelly would pair nicely with pate and crackers. Very Francais. Link to comment Share on other sites More sharing options...
bradm Posted July 20, 2008 Report Share Posted July 20, 2008 Exactly what I was thinking BradM. I love that combo.It works even better if you can also find green pepper jelly, and whip up a mixed-colour platter.Aloha,Brad Link to comment Share on other sites More sharing options...
bradm Posted July 20, 2008 Report Share Posted July 20, 2008 I wonder if some enterprising, ambitious, publicity-seeking band might do a Sauce Boss kind of thing, but instead of making a batch of gumbo during their performance, they'd cook up a pot of preserves...'cause that'd really be a jam band...Aloha,Brda Link to comment Share on other sites More sharing options...
Northern Wish Posted July 21, 2008 Report Share Posted July 21, 2008 Being Scottish where everything is sweet my mom makes the best homemade strawberry jam on the planet. I'll give you a jar next time I see you. I actually happened by the Ottawa Market today and bought some really tasty Rhubard and Ginger jam that was amazing on a bagel with cream cheese for a nice snack this aft.....What kind did you cook up? Link to comment Share on other sites More sharing options...
phishtaper Posted July 21, 2008 Report Share Posted July 21, 2008 Exactly what I was thinking BradM. I love that combo. It works even better if you can also find green pepper jelly' date=' and whip up a mixed-colour platter.[/quote'] [color:purple]someone's spending a little too much time on the Martha Stewart channel Link to comment Share on other sites More sharing options...
bradm Posted July 21, 2008 Report Share Posted July 21, 2008 Exactly what I was thinking BradM. I love that combo. It works even better if you can also find green pepper jelly' date=' and whip up a mixed-colour platter.[/quote'] [color:purple]someone's spending a little too much time on the Martha Stewart channel Martha Stewart can lick the lint out of my belly button, collect it, and crochet doilies with it for all I care. I know about red vs. green pepper jelly from experience, a slightly mis-spent youth that included vacations with relatives from the USA who'd bring the jellies (which you couldn't seem to get in Southern Ontario in the 1970s), which would be crackered and cream-cheesed for the seemingly daily afternoon cocktail parties. I also learned how to properly pour a beer, mix a mean gin and tonic, shuffle a deck of cards, and play contract bridge. (Thanks, Dad.) Aloha, Brad Link to comment Share on other sites More sharing options...
phishtaper Posted July 21, 2008 Report Share Posted July 21, 2008 hmmm, it appears I pushed the red/green, martha stewart jelly button ... Link to comment Share on other sites More sharing options...
AdamH Posted July 21, 2008 Report Share Posted July 21, 2008 Jam funkin' blows! Link to comment Share on other sites More sharing options...
thomson Posted July 22, 2008 Report Share Posted July 22, 2008 For the past few years I've been experimenting with substitutes for gelatin in jam. I used to use unripe apples which are loaded with pectin. When I no longer had an apple tree in my yard I had to find an alternative. I just discovered that the seaweed "Irish Moss" can serve as a thickening agent in jams and preserves. I bought some but I have yet to try it out. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted July 22, 2008 Report Share Posted July 22, 2008 seaweed jam! Link to comment Share on other sites More sharing options...
ollie Posted July 22, 2008 Report Share Posted July 22, 2008 Thanks for the suggestions. I used the red pepper jelly on some light gouda and crackers and it tasted delish. And I will definitely try the white wine jelly with pate once I crack that one open. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted July 22, 2008 Report Share Posted July 22, 2008 i like those kinds of jellies with brie/camembert Link to comment Share on other sites More sharing options...
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