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
posted by shivohum
on Jul 19, 2013 -
What's the best possible cracker to support and complement homemade jalepeño jelly and cream cheese? [more inside]
posted by saguaro
on Jan 5, 2013 -
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?
posted by I'm Doing the Dishes
on Dec 28, 2012 -
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?
posted by bewilderbeast
on Aug 6, 2011 -
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?
posted by lauranesson
on Apr 29, 2010 -
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.
posted by lawhound
on Dec 27, 2006 -
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]
posted by smcniven
on Mar 22, 2005 -