A friend of mine got into a discussion about how awesome it would be to have really spicy Jelly for a number of things, or atleast just to try the taste. It d
I've now tried two different types of Brie cheese from my grocery store. The first was a triple cream version which was very mild and nice. The second was a "
I've made paprika jelly before (combined with raspberry flavour), and I quite like the novel flavour. It kind of reminds me of chili chocolate, but more water b
I assume the difference in name is due to their cooking processes, but am unsure what exactly makes them different.
We have powdered pectin and have a recipe that calls for liquid. What are the differences between the two? How are they made? How do their uses differ? How do y
Pectin packages always explicitly state that jelly/jam recipes cannot be scaled up. My own empirical evidence is limited but I did have a doubled batch not set
I am making wine jelly and have run out of lemons. I have some citric acid in the pantry. Can I use the citric acid instead? The jelly calls for half a cup of l
Each year I have huge quantities of small cherry plums (roughly 2x cherry size). The problem is the pits. Is there a large mesh cheesecloth available I could t
I make jam all the time, using pectin. But the recipes only list a few dozen common fruits. Recently, I wanted to make crabapple jam or jelly, and I found a
In my first attempt at making jelly, I seem to have veered off course. I'm following this recipe for Cranberry-Pepper Jelly: Ingredients 3 red bell pe
I have recently made a large batch of habanero jelly, and followed the recipe exactly (please see References). I am wondering, why is the final boil of the seal
I am attempting to make Sea Buckthorn jelly (as in jam jelly rather than gelatin jelly), but am having an issue with straining the juice. Here's what I have do
So I got some scented dish washer soap the other day and my wife used it the first time the other day in the dish washer including by sandwich container. Today
I made a spicy margarita jelly that hasn't set up after almost two weeks - even in the refrigerator it's still "loose." I don't have the exact measurements in
I have a blackberry watermelon jelly that I made and it didn't set up. I waited about 3 weeks for it to set up and then reprocessed it, adding more pectin. I
I've heard that it is possible to make the base of broken glass jello with aloe vera jello and milk/cream/vanilla ice cream. I attempted to do it but at first I
I am using Stevia Hermesetas. Can I make liquid sweetener from Stevia powder for diabetic dessert - sweet soup with fruits and jelly? Any requirements during co
Is there a reason why, at least in the US, that: 1) on dry bread, we typically eat peanut butter AND jelly, not one or the other; 2) but on toast, we typicall
I've been making jams and jellies for a while now. While I don't have this problem as much with marmalade, for some reason my jam usually separates when being
I've seen many jelly and jam recipes. Some with and without gelatin, generally all with sugar and in varying amounts. However, I am wondering what is most impor