So I'm cruising through my new Ball canning cookbook and they have recipes for herb jellies, bwee!!! They all call for a good dry white wine. I've never been a wine drinker, so I'm looking for suggestions. What are some good, dry white wines that you've drunk and/or cooked with that you would recommend for basil and rosemary jelly? Since I'm going to be canning in large amounts, I would appreciate suggestions that aren't $100/bottle.
Hey there, does anyone have a reliable Mulberry jam/jelly recipe? I've tried the one at 'pick your own' and it doesn't set reliably! Its the first time I've worked with mulberries (I'd never even heard of them before this year) and I am really having a hard time getting it to set! I seem to have to double cook each batch and double the pectin? I am NOT an experienced jam maker, would appreciate any advice or insight. [more inside]
A friend of mine is hosting a party. The theme is Spreads on breads. Friends, I am so excited, and so is my stomach. Please share with me your most delicious spread recipes, and the breads they taste the best on. [more inside]
Is this cream-colored crystallization on top of a jar of strawberry jam mold or something else? And either way, is it still safe to eat if I spoon the stuff off? (pic)
What's the best possible cracker to support and complement homemade jalepeño jelly and cream cheese? [more inside]
What else can I put jelly on, besides bread or crackers? We got some great homemade jelly for Christmas, but don't eat much bread or cracker type stuff. What are some other options?
Looking for kick-ass jello / jelly recipes. [more inside]
Canning mefites, lend me your wisdom! The fruit in my neighbourhood grocery store is delectable and cheap, and this year I want to experiment with slightly more interesting jams and jellies than I usually make. So far I am considering strawberry-basil, peach-ginger, cherry-vanilla, and plum-cardamom jams, but that has about exhausted my creativity and I am eager for new inspiration! What are your most delicious unusual preserves?
Is it safe to eat this unrefrigerated strawberry jelly? [more inside]
Food Science! Last night I saved the stock from cooking chickpeas. Today I thought to add some of the stock to hummus and found it had turned into almost a gelatin. Is this normal? What made it do that? Did the small bit of baking soda I used make a difference? Can we still use it?
Anyone know a good no sugar/Splenda recipe for strawberry freezer jam? [more inside]
What exactly is the appeal of jelly-textured foods? [more inside]
What do I with 2 gross ingredients? [more inside]
I received a jar of homemade pepper jelly as a Christmas present. What do I do with it? What is it good to put on? My experience with homemade jelly is limited to what you would put on toast or peanut butter sandwiches, neither of which sounds appealling with anything involving pepper. Ideas?
The management of my office building is holding a contest: determine the number of jelly beans in a container. Prize: $500 at Best Buy and all the beans. [more inside]