Refrigerator jam
socks
3 years ago
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Mango recipe?
Comments (24)Hey Carol I have not tried the blueberry banana jam yet, but I am in full blown preserving season. I am not planning on both fixing fresh fruits and making jams through customers like I did last year lol. I also have to empty my three fruit freezers if I am to freeze more stuff this year. On the upside, the weather is nice and cool to make preserves and I can try any fruit combination since I have about 25 different kinds of fruits available. Next two weeks will be devoted to orange marmalade, probably 400 jars of it. It's a good seller but takes a hell of a long time to make. I find strawberries, raspberries and blueberries very assertive. I like the peach raspberry jam I make, and I made the same recipe with peach and blueberry. Not too much sugar either, they are probably the jams I make with the least sugar, but at least, I don't follow recipes with pectin. My rhubarb strawberry jam contains about 85% rhubarb, otherwise you cannot taste the rhubarb for the strawberries. Wonder how banana and bluberries will fare. I am thinking less blueberries, more banana but who knows. I got five cases of bananas last week so I must use them up too, I guess strawberry banana and chocolate banana jams are in order, and they are yummy too. I also make one with apples, banana oranges and lemons, which is pretty good. The more books I look at, the more I read here, the more work I have to do lol. So many recipes, so little time.... Anyway, I will let you know how this mango lime taste like but not today, since I had to go get the limes but we have a storm. Time to go figure out what I did last year when I made mango orange vanilla jam.... have a great day Marie...See MoreSugar-free, seedless blackberry jelly recipe?
Comments (6)Bobbi, I can't remember where I got this last year, but I helped my neighbor make this last year and it must have been good, it didn't last long, lol I think we did half straining it thru cheesecloth for the seedless batch. Good luck whichever one you use It's awfully nice of you to do this. COAST BLACKBERRY JAM 6 c. fresh or frozen sugar free blackberries 6 tbsp. cornstarch 1/2 c. apple juice concentrate (unsweetened) 1/4 c. cold water 1 pkg. unflavored gelatin 1 tbsp. lemon juice (optional) Cook blackberries in microwave or over low heat until just boiling. Meanwhile soften gelatin in 2 tablespoons cold water. Stir cornstarch into remaining water until smooth. Add apple juice concentrate, gelatin and cornstarch to hot blackberries. Stir and cook over low heat until thick and clear. Remove from heat, put in containers and refrigerate. Serve when firm. Remember to keep this jam refrigerated in between use, as it can spoil more quickly that sugared jams....See MoreShould I just pitch everything?
Comments (17)YA! I know the feeling! We lost our power at 10:40 Friday night and the latest from the power company is "After Monday 9/22". So in other words, we're without electricity indefinitely. Tuesday morning we did the official "throw out the food" ceremony at my house since that was trash day. You know, it's not the money because all in all, we didn't have that much actually invested in there, but just the idea of throwing out food breaks my heart. I hated doing it. We did keep a few condiment type things, pickles, relish, mustard, ketchup, jams and such. I guess I'll have to get rid of the pickles and a few other items. Back on Tuesday I still had hope! If I ever have electricity again in my lifetime, it's going to be great fun going shopping for all the necessities. In the meantime, we're eating out a lot which I'm not used to, and don't love. Oh well! In the end, this is all very minor in the grand scheme of things. I'm extremely thankful that we had no damage to our home or property and that we're all safe. And that the loss of some food in the freezer is a minor inconvenience rather than a hardship. For a category 2 hurricane, Ike sure did a lot of damage in a really far reaching area....See MoreThawing Refrigerated Cookie Dough
Comments (1)Depends on how warm your kitchen is and if the dough was refrigerated or frosen. Break it up into smaller pieces and it will warm up faster. Linda C...See Moresocks
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