Currently on day two of this luscious concoction. I'm using Blood oranges and lemons from our trees.(https://i22.photobucket.com/albums/b301/olivero88/marmalade.png)
This question is a little forward...
Quote from: Lintu on April 11, 2020, 02:35:28 PM
This question is a little forward...
:roll:
I hadn't thought to make jam, but it seems like a fun idea.
(https://i22.photobucket.com/albums/b301/olivero88/Marmalade2.jpg)
:lambie:
Wow!!
I made chia blueberry "jam" yesterday, does that count?
Quote from: wombleatwimbledon on April 12, 2020, 03:34:22 AM
I made chia blueberry "jam" yesterday, does that count?
What is that??
I reduced down some frozen blueberries with maple syrup and then added some chia seeds to thicken it up.
It's a cheats way of making low sugar "jam". I've not made it before.. it's not as good but edible.
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Those jams are gorgeous! I used to make jam in the summers but I haven't in a long time. I'm kinda tempted to try making some fancy ones once local fruits are in season.
I remembered I had some bourbon apple butter in the pantry, so I've been eating that with butter on my toast.
people keep giving us jam at Christmas and in berry season... we don't really eat it much... the other day we used some ginger marmalade in a steamed pudding but now have a 3/4 full jar of ginger marmalade open in the fridge... which will probably get thrown out in a few months when it crystallizes.
we also have an open jar of homemade grape jam from a friend... it goes alright with soft cheese, so we might get through it
toast is a rarity at breakfast and when we do have it, it's usually with butter and marmite (Susie) or peanut butter and hot sauce (me)
Quote from: caribougrrl on April 14, 2020, 05:47:47 AM
or peanut butter and hot sauce (me)
Imma need specific details on how this is prepared. :eats:
Quote from: RFS on April 14, 2020, 11:29:52 AM
Imma need specific details on how this is prepared. :eats:
you make toast, apply peanut butter, squirt/shake/drizzle hot sauce to taste
I normally use sriracha for peanut butter toast. In the unlikely event I did not have sriracha handy, I would consider any red or yellow hot sauce, but probably not green or smoked.
you can use the same topping for waffles, pancakes, and celery too...
Quote from: caribougrrl on April 14, 2020, 11:52:39 AM
you make toast, apply peanut butter, squirt/shake/drizzle hot sauce to taste
I normally use sriracha for peanut butter toast. In the unlikely event I did not have sriracha handy, I would consider any red or yellow hot sauce, but probably not green or smoked.
you can use the same topping for waffles, pancakes, and celery too...
Hmmm. Like a peanut noodle sauce for bread instead of pasta!
We make strawberry freezer jam every year - our season is roughly December to March.
Quote from: caribougrrl on April 14, 2020, 11:52:39 AM
you make toast, apply peanut butter, squirt/shake/drizzle hot sauce to taste
I normally use sriracha for peanut butter toast. In the unlikely event I did not have sriracha handy, I would consider any red or yellow hot sauce, but probably not green or smoked.
you can use the same topping for waffles, pancakes, and celery too...
:heartbeat: :hug: :drooling-5: