Jericurl
The Ferminator
- Joined
- Sep 2, 2013
- Messages
- 1,302
- Reaction score
- 783
Well, it's that jam time of year.
Post your jams, jellies, marmalades, and sauces, people!
Currently I've got my first two batches macerating in the fridge right now.
4 lbs of apricots, 2 cups of sugar, one scraped vanilla bean, and a splash of lemon juice. When I start cooking I'll add another cup of sugar, a bit more lemon juice, and some lavender extract. This jam is so good. And it makes me feel fancy and french. Oooo la la!
My second batch is an experiment for me. 3 lbs of blackberries, 1.5 cups of sugar, and a half a cup of pinot noir. I'm going to let this sit for a couple of days, then I'll mash it, shove the pulp through a strainer to remove the seeds, cook it, then add about 1/4 tsp of mahlab. If it turns out decent I'll call it Blackberry Noir or Paris Nights or something equally pretentious.
Post your jams, jellies, marmalades, and sauces, people!
Currently I've got my first two batches macerating in the fridge right now.
4 lbs of apricots, 2 cups of sugar, one scraped vanilla bean, and a splash of lemon juice. When I start cooking I'll add another cup of sugar, a bit more lemon juice, and some lavender extract. This jam is so good. And it makes me feel fancy and french. Oooo la la!
My second batch is an experiment for me. 3 lbs of blackberries, 1.5 cups of sugar, and a half a cup of pinot noir. I'm going to let this sit for a couple of days, then I'll mash it, shove the pulp through a strainer to remove the seeds, cook it, then add about 1/4 tsp of mahlab. If it turns out decent I'll call it Blackberry Noir or Paris Nights or something equally pretentious.