The Evening's Entertainment
Melba's Jammin'
with the Certo recipe because that was about as much mint as I had
available. A little spearmint oil didn't hurt the flavor. Four half-pint
jars. Cloudier than the Fair judges will like, probably. Oh well.
Pretty tasty though. And I'm not crazy about mint jelly.
A five-pound container of Door County, WI, cherries was set to thaw
earlier in the day. Double duty from those cherries: jam from the
cherries and jelly from the drained juice. Verdict is still out on the
jam; cross your fingers. It's looking more like topping (gr-r-r-r!!),
though the 3 tablespoons left over had a nice set and texture to it --
tasted even better when I dropped a couple spoons of vanilla ice cream in
it. :-) I used the SureJell recipe for Cherry Jam.
The jelly is magnificent! So clear I can read rreK through it. :-) Ruby
red. Sweet and tangy. Also made with SureJell.
Tomorrow I will probably combine the remaining cherry juice with some
apricot juice for a blended jelly. I'll have to come up with a fetching
name for it.
The beat goes on.
-Barb
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pickle@teleport.com ma pickle
night (Ball Book) and tomorow on my day off I'm going to try the
Mango-strawberry-kiwi jam. Found some gorgeous mango's the other day, now
to buy the kiwi and the certo (I dodn't usually use certo tho that all my
Mom used when I was young and watching this whole food pres process)
Ingrid
Melba's Jammin'
in the previous 5 total. My sister prefers it to SureJell. Can't
remember why I came up with the recipe using Certo vs SJ. Might have been
based on the amount of strawberries I had leftover at the time.....
BTW, that cherry jam that I was mucking with last night looks fine by the
light of day. :-) I'm thinking that stirring some of it into some
chocolate glop would improve a dish of vanilla ice cream. Strawberry
lemon marmalade sounds yummy.
I'll want a report of your BSM-SJwK. :-)
-Barb
In article <KiKo1.7307$r73.6...@news.teleport.com>, "ma pickle" <ma
pic...@teleport.com> wrote:
--
Melba's Jammin'
If I think it's minty-tasting enough, I don't add the essential oil. When
I tasted this, it seemed a tad
wimpy, and the wee bottle of spearmint oil was handy. Just a drop or two
helped it along. I tasted while
it was still boiling -- just a bit on the tip of a spoon. Added the oil
then for a brief boil and stir.
I'm not a marmalade fan, so I cannot comment on the use of orange oil there.
-Barb
In article <6o0ul6$rn7$1...@carroll.library.ucla.edu>, bman...@ucla.edu
(Bharati Mandapati) wrote:
>Schall...@htc.honeywell.com (Melba's Jammin') wrote:
>
>>With the baseball game in the background, first it was mint jelly, made
>>with the Certo recipe because that was about as much mint as I had
>>available. A little spearmint oil didn't hurt the flavor.
>
>I'm a jam-jelly neophyte, so I must ask: is this addition of essential
>oils a popular trick? There was a marmalade I liked better than all
>others and listed among the ingredients was orange peel oil.
>
>At what point do you add the oil?
>
>TIA,
>Bharati
--
Snigdibbly
--
Snigdibbly
~e~
<">
/ \
Melba's Jammin' wrote in message ...
>With the baseball game in the background, first it was mint jelly, made
>with the Certo recipe because that was about as much mint as I had