Mango pepper jam - Queue — LiveJournal
Mango pepper jam|
Well, from the little bits I've tasted the jam is decent, if a bit hot. I'm not sure if these particular peppers go well with mango, but I have a feeling that the flavors will meld together better with age. I made three pint jars, one half-pint jar, one quarter-pint jar, and probably another quarter pint or so left in the bottom of the pan. All of the jars have destinations except the half-pint jar. If you would like it, let me know. I plan on giving away more jam than I keep for myself, so please feel free to request any flavor that I post, and also feel free to let me know in advance of any favorite flavors, so that I can (p)reserve one of those for you if and when I make that flavor.
All of the jars have destinations except the half-pint jar. If you would like it, let me know.
I don't know if I'm among those pre-destined, but if not, I'd like that jar.
|Date:||September 15th, 2002 11:02 am (UTC)|| |
You are already among the chosen.
|Date:||September 15th, 2002 02:33 pm (UTC)|| |
Not to have any religious overtones just before Yom Kippur....
I am definitely interested in some.. What are the flavor options? Can I see a wine list, please? :)
|Date:||September 16th, 2002 03:22 am (UTC)|| |
I have no idea what flavors I'm going to be making. I generally don't plan very far in advance.
Sorry, I didn't mean to sound snarky- I just wasn't sure what the options were, and you'd asked for requests. I liked your jelly. :)
|Date:||September 16th, 2002 08:11 am (UTC)|| |
I didn't think you sounded snarky. Rereading my reply, I guess it sounded a little short. It's just that I was in a hurry this morning.
And, technically, it's jam. Jam has pieces of fruit in it, whereas jelly is just made from the juices. It's really hard for me to get used to distinguishing between the two, since there really wasn't any difference in my house growing up.
I guess I'd prefer to make experimental flavors, but there are plenty of good flavors among the traditional. I will probably just go to the store and see what inspires me in the fruit section. Hmm, maybe some of those more exotic fruits with weird names and even weirder skins.
|Date:||September 16th, 2002 08:50 am (UTC)|| |
I don't think I'll ever sell food I make. It's too much organization to figure out costs and balance books and all that yucky, organizational stuff. I'm happy enough just making food and giving it away.
I'll put you on the list for star-fruit marmalade. (For those of you playing along at home, marmalade is made from the pulp and rind of fruit, especially citrus fruit.) Hmm, I'm not too experienced with star fruit. Can you eat the skin/rind?
|Date:||September 16th, 2002 11:32 am (UTC)|| |
Well, I was using marmalade in the informal sense. That is, I was blithering. Starfruit has an edible, but very thin and not terribly flavorful skin, rather like tomato skin. In fact, I'm not sure you could easily skin a starfruit--maybe by blanching?
Anyway, it would probably make more of a jam than a marmalade. I think the reason that marmalade popped into my head was that starfruit has always seemed citrusy to me. And, like citrus fruits, starfruit has a neat cross-section. And I hardly ever get to use the word marmalade.
|Date:||September 16th, 2002 12:04 pm (UTC)|| |
Gratuitous use of the word "marmalade" is allowed. We now return you to your regularly-scheduled marmalade.
|Date:||September 16th, 2002 01:16 pm (UTC)|| |
Marmalade: It's Marmalicious!