Sour cherry preserves are another dream for me
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Preserves only. I buy mine from small local producers and prefer tart flavors like pomelo, lime, and kumquat.
I use it on toast or as a peanut butter and “jelly” sandwich.
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Me too! Gives them the reverance and care they deserve!
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Marmalade on the stove. bosc pears, honey, limes, lemon juice, vanilla bean.
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Not Desert King; Black Jack.
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Working on this years pepper jelly, but some of my ripe poblano ripen brown. I’m concerned about the appearance of that.
Not sure this is the latest thread; here are some others.
Nothing earth shattering but I’m trying poblano, aji amarillo, Scotch Bonnet with sweet red…and maybe a splash of one of my fruit shrubs for color…
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I am working on a spicy citrus jam recipe. Mostly grapefruit, Mandarin Orange, Meyer lemon and Aji Amarillo. Wondering about proportions, and the role of salt, and vinegar in pepper jelly.
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