>Which one is your favorite?
They're all good >Have you ever tried to make one at home?
Yeah. I have a couple of fig trees that make about 8 lbs/day in season, and a coworker that has some pretty mature muscadine vines. I've made fig jam, preserves, butter, and chutney, muscadine jelly, and orange marmalade.
Fricking how? Dickinson's or Dickson's or whatever is a very common brand and you see the little jars down every jam aisle in America that isn't a ghetto store (Save A Lot, Aldi, Lidl etc)
https://i.imgur.com/QLKZKd9.png
Which one is your favorite? Have you ever tried to make one at home?
I've made jam, conserve and fruit butters. Conserves are part of my family traditions. My mum used to do pear conserved with rum and brown sugar in the winter and strawberries with lemon and grappa in the summer.
buy peanut butter and jelly to feed some guests
try out the jelly when i get home
it tastes like purple sugar gel
barely edible
can barely taste the fruit
I regularly make curd and marmalade, because I love citrus. I've also made preserves and chutney, though much less often.
I've currently got some meyer lemon curd and marmalade in the fridge.
I tried to make pepper jelly once (because its harder to find in the grocer), I don't think I added enough pectin though as it came out a bit runny. I was surprised how easy it was to do the canning step though.
marmalade is fricking vile for no reason, why the frick would you leave the rind in there, who likes that?
presumably people who enjoy strong, bitter flavors?
How can you feel anything at all if you can't enjoy marmalade?
I dont like eating rinds, no one does
I have multiple zesters, bro
then it better be pretty fricking small pieces, the only marmalade I've had used big chunks of rind and I've hated it since
Three microplanes and a traditional zester, I can optimize for size
I'm not a huge fan of marm on toast or such, but in baked goods it's fantastic, like orange cinnamon rolls or sweet breads
rind has the majority of flavor oils and produces strong fragrance
only the skin of it. the pith has nothing good
that's why super fine micro graters are ideal for harvesting it, can completely avoid pith
yep, and you can get way more of the oils out by having more surface area
You're thinking of the pith, the white bit below the fruit.
Orange, lemon and lime rind is grated to make zest and makes a wonderful addition to sauces and dressings.
no, I'm pretty certain I'm not thinking of piss, and you really should get that lisp figured out
I like it.
>Which one is your favorite?
They're all good
>Have you ever tried to make one at home?
Yeah. I have a couple of fig trees that make about 8 lbs/day in season, and a coworker that has some pretty mature muscadine vines. I've made fig jam, preserves, butter, and chutney, muscadine jelly, and orange marmalade.
I've never heard of curd here in the Land of the Eagle. What's it like?
Buy some at the Safeway, I think Bon Maman makes some
It's like lemon apple butter
curd is like pre-frozen ice cream kinda. lots of ice cream recipes start with making curd.
You're thinking about custard, not curd
shit you right
A German that hasn't heard of curds?
Fricking how? Dickinson's or Dickson's or whatever is a very common brand and you see the little jars down every jam aisle in America that isn't a ghetto store (Save A Lot, Aldi, Lidl etc)
I've made jam, conserve and fruit butters. Conserves are part of my family traditions. My mum used to do pear conserved with rum and brown sugar in the winter and strawberries with lemon and grappa in the summer.
preserves is my favourite, i never tried to make one because i don't want to give myself botulism
How is it called pumpkin that was soaked in lime(calcium oxide) for a while and then cooked in some kind of syrup maybe molasses?
Jam is my favorite. I've made strawberry and pear jam and both were delicious.
Jelly is a scam on all fronts. You are a monster if you buy jelly on purpose
buy peanut butter and jelly to feed some guests
try out the jelly when i get home
it tastes like purple sugar gel
barely edible
can barely taste the fruit
I regularly make curd and marmalade, because I love citrus. I've also made preserves and chutney, though much less often.
I've currently got some meyer lemon curd and marmalade in the fridge.
jelly is the only one worth buying
only chunky peanutbutter eating morons want a bunch of solids in it
Peach preserves is where it's at. Love that shit.
I tried to make pepper jelly once (because its harder to find in the grocer), I don't think I added enough pectin though as it came out a bit runny. I was surprised how easy it was to do the canning step though.
Since I don't can it, I use agar instead of pectin and it's great. Red bell pepper jam, no fricking chili, is great.