Jam

by Melanie Wong 9 months ago

With consumer income shrinking, where we spend our money becomes even more critical. San Francisco's Good Food Foundation has assembled this list of American small businesses and food producers tha...

What're you putting up?

by NonnieMuss 3 months ago

In the past few years I've made ATK's Balsamic Fig jam and it's just amazing. Then Trader Joe's stopped carrying their frozen figs, and they will be around $12/lb. here when they come into season....

I'm looking for a recipe for fresh fig preserves that has less sugar and probably less cooking time. I have not yet been successful in turning out a fresh tasting fig preserves. Does anyone have ...

I want to make bitter-orange marmalade. The problem is the oranges: they're known in Spanish as "naranjas agrias" or "amargas," but I can't find them in any Manhattan markets. They originate in Ind...

Anyone on here who makes jams/preserves in a copper jam pot? If so could you give the process you follow? I got a jam pot for my anniversary and have never made preserve before! I have read on a...

by Fresh_A 6 months ago

Any comments? Looks like Sqirl got it big time in eater , on everything from making the neighbourhood too comfortably generic, "cool and white" at the expense of POC, stealing from former chefs, a...

I'm looking to make a raspberry lemonade jam, focusing on the flavor of the lemons, but I'm afraid it will be too tart to be used as a convetional spread. I heard of and have tried salt on lemons b...

I just happened to have bought the three ingredients for this ATK's recipe, however I only have fresh lemons and not the bottled lemon juice. If I had bottled lemon juice, how long will jam li...

What're you putting up this year?

What're you putting up?

Need help with onion jam/marmalade that ends up with visible chunks of butter/oil in it once jarred and refrigerated. How do I get an onion jam/marmalade that looks like those in shops? I've made i...

by EllenCooks 2 years ago

I have two Indian blood peach trees. I believe they’re also called Cherokee peaches. The flesh is red. The flavor is a bit tart but really good! If any SF Bay Area Chowhounds want some starts I usu...

Hello, I made my first batches of strawberry jam in the fall. I still have some jars left. The person who showed me what to do told me that filling the sterilized jars, sealing them, and turning...

So, I have recently bought a Falk unlined copper jam pan - to the ridicule of some of my family and friends. :-) It is this one: http://www.falkcoppercookware.com/classical/28cm-copper-jam-pot/C...

by Father Kitchen 4 years ago

I have a friend who wants to make jam in small quantities. I found Sonia Allison's book "Quick and Easy One Pot of Jam from Your Microwave." The recipes are enticing, but many call for "Jam Sugar,"...

When I say 'real' I mean very tart Scottish marmalade with lots of rind and made with Seville (sour) oranges.

I am making a big batch of kumquat marmalade. Can I let the jam sit in the jars with the lid on for a few minutes before water processing? Don't have a water processing pot any more and would like ...

by Lazar 11 years ago

quick question to the jam makers out there. Made strawberry jam with pectin (a brand other than Certo), however, my mother who is a jam junkie, told me to make the jam without the pectin. Her rea...

by BobB 9 years ago

I made jam for the first time recently (from fresh sour cherries) and I while I followed the ingredient proportions precisely, I must have cooked it too long because now that it's cooled it's too t...