There are jams, syrups & sauces, lots of crushed tomatoes and tomato sauces.
How fortunate! That would last a good while of enjoyment.
I made a quick apricot jam by warming dried but very chewy apricots in boiled water for 10 mins to soften. Then in a fp I whirled the fruit added a pc. of fresh ginger and pineapple mango juice. Once chilled, I had a delicious quick jam for Greek yogurt and desserts. Lasts up to a month but goes much quicker.
Thanks for the dried fruit jam idea - will definitely try that @Rooster.
And yes I went a little crazy with all the canning, and despite sharing and gifting a lot, I still have a bunch left. Our friends say they’re coming over here if something catastrophic happens.
Oooh, they’re looking good @shrinkrap! Did you say this idea is from the Gift of Southern Cooking or was that another item in a different post? I do have that book. We need to move our fig from it’s current location to a warmer sunnier spot. It hasn’t really thrived. Hopefully it will fruit next year.
Yes; for the most part, although I make some adjustments for my mistakes and procrastination.
I’ve beennsearching “can I make jelly from sbrub”? and ended up at Food in Jars-Jellies and Shrubs for the March Mastery Challenge.
No mention of shrub jelly, but a nice reference none the less.
I’ve been making poblano jelly from home grown ripened poblanos for years, and am about to start this years batch, when I noticed all of the homemade shrub, especially tomato, I have aging in my fridge.
I wonder if anyone has thoughts about making a tomato shrub jelly?
I used a cold shrub recipe that is about equal amounts of tomatoes and sugar, and some vinegar added a week or so later.
At this point it has seperated into tomatoes water, and the solids that didn’t get removed witch straining and pressing through cheeses cloth. Not sure if I should mix it first, or try the clear tomato water.
I usually use Pomona, so I guess I can just do sugar to taste.
Re shrub jelly - there’s probably some science around proportion of acid and setting that can be searched.
Re separating shrubs - I usually just shake the bottle before using.
Not that helpful, but from a thread linked above.
Ratio of vinegar to peppers, in making jelly
I was wondering if it made sense to just use the clear part of the shrub to get a clear jelly.
Ok, it’s started here officially, jam, jelly and other food preservation. Here is what I did yesterday. Just my regular mixed pepper/chile jelly. All bought at grocery & includes red, green & yellow bell peppers, with jalapeños (5-6 large), serranos (5-6), and 4 habaneros. I left all seeds and veins in the hotter ones, so it’s a little spicier than usual. My family and friends are addicted to this, so time to get going on these projects. I’m going to post some advice (unasked for) later, or even tomorrow. Regarding the uncertainty of life right now, and possible upcoming shortages. Things I’ve been thinking about.
Yay! I LOVE pepper jelly! I used some of last year’s on a grilled cheese sandwich last night!
Yes! And I’ve enjoyed seeing your experiments and pictures. Unfortunately, the majority of peppers and chiles we like, don’t grow well in our growing zone. We have managed to grow some very hot, but small red ones. Not sure of the name, but we harvested, and saved flakes and seeds.
I hope you enjoy! We used some in a spicy vinaigrette for a slaw to go with pork Chile verde tonight. Along with a Coconut White Balsamic vinegar, with a drizzle of agave syrup, and cilantro within. Citrus in there would have been good, but we didn’t have any.
Is this the latest jam/jell thread?
Time for citrus jamalade!
I fstumbled on a sort of racy website, so if you search, be aware!
This was more helpful.
But I don’t think I like the flavor of honey in jamlast year I based mine on something from "View From the Big Island ".
Not a recipe, but I’d love to try making something like this!
Does anyone here make fruit jellies, not of the spreadable kind, but of the kind that you cut up into cubes and toss in sugar?
I often make this “strawberry topping ” recipe but make it thicker by either decreasing the added water or increasing the amount of fruit. By doing so it becomes more like compote or preserves.
I make it with potato starch because it’s much more readily available here in Japan and less likely to clump (in my experience). I also don’t add vanilla extract, but replace it with the same amount of the juice of whatever citrus fruit I happen to have on hand.
This time of year strawberries are very cheap here in Shizuoka as they’re field, rather than hothouse grown (the season for hothouse grown strawberries starts in December and they’re expensive and bad for the environment.) The last batch of strawberries I bought was 432g/15.5oz with the hills and 397g/14oz without. It cost ¥490/$3.60 and made 630ml/21.3oz of “compote”.
I use this recipe on what some Americans call “shortbread” (kind of a less sweet scone) or in full-fat Greek yogurt.
I have also made it with apples and used brown sugar with cinnamon in it. It came out excellent, too!
The “compote” keeps in the refrigerator for weeks.
Those are beautiful Strawberries! Hoping to make last of nor cal citrus jamalade tonight.
Thank you! Before I moved here to Shizuoka, I lived in Tokushima and I’m lucky that both places are blessed with lots of locally-grown strawberries. And also lucky for me is that both areas have an abundance of locally-grown citrus fruit, including many which I’ve never seen in the US (I’ve lived in both CA and FL which also have abundant citrus fruit.) Citrus is my favorite category of fruit and I can’t get enough of it.
Good luck with making your citrus jamalade!