Our Authors
Emily Teel
- Location: Philadelphia
- Favorite foods: raspberries, tacos al pastor, biscuits and sausage, concord grapes, and pretty much anything that falls into the category of "soggy bread thing" (panzanella, chicken and dumplings, cobbler, etc.)
- Last bite on earth: cheese fries and a hot fudge sundae
Recent Posts
Comments
Dried-Apricot and Pineapple Jam
Glad to hear it, @FarmerCAB!
Spiced Mango Chutney
@joydreamz This recipe, and most other preserving recipes you'll find online, has not been lab tested for pH. The reason being that there is not a hugely reliable way to test the pH of food in a home kitchen scenario, so when developing a new recipe I adhere to the guidelines set by the National Center for Food Preservation, but you can pretty much assume that recipe for preserves not supplied through the NCFP or the USDA have not necessarily been tested.
Spiced Mango Chutney
@zanne4848 According to the label at my international market these were cayennes (nice produce identification, @elangomatt!), but you could swap them for an ounce of another, less spicy chili if heat's not your thing. I think serranos or bird chilis would each work equally well here, and so would jalapeños for something a notch milder. One way or another the sugar and the vinegar in the recipe mellow their heat considerably.
Preserved: Spiced Mango Chutney
@elangomatt I think that this recipe would work just fine with another kind of mango. Being not from a tropical region, I don't find too much distinction in the texture of the two varieties of mango that tend to be available to me, except that the champagne mangos tend to be extra velvety and not as fibrous as their red and green counterparts. Though I haven't tried it with them, I can't imagine that swapping them out would lead to disastrous effects. Try it and let us know how it goes.
Dried-Apricot and Pineapple Jam
@mella2750 & @Martha 503 : Though I haven't tried it with a smaller quantity, I imagine that this recipe would work just fine halved or even quartered for the freezer. It has a relatively loose set and plenty of sugar, so theoretically it should make the conversion fine. If you do cut it substantially (to quarter it, for example), I might try it with a low-sugar powdered pectin (instead of liquid pectin where you would still have to open a packet of liquid pectin which just doesn't keep). You could also try eliminating the pectin altogether and simply judge the set of the jam by temperature (220°F) or texture as with a plate test. Let me know how it goes if you try it!
Pink Lemonade Curd
Yep! And I would stick to their recommendation of using this within a few months - the rosy color starts to fade.
Preserved: What's the Deal With Fruit Butters?
I couldn't have said it better, chijamman! Lava sounds about right.
All-Purpose Apple Butter
Shouldn't be a problem, as long as the jars are made from food-grade materials, but be sure to warn the recipients of your gifts that they need to be refrigerated.
All-Purpose Apple Butter
Whoops! Sorry. One cup. I've updated the recipe to reflect it.
Cranberry Quince Chutney
Yes! Glad to hear it!
Easy Grape Jam
I have used a steam juicer! But only at the home of friends who use theirs to turn buckets of plums from their backyard trees into plum nectar which they bottle and drink all year long. I imagine that it would be a bit of a hassle for a batch of jam this small though, what do you think?
Snapshots From Amsterdam: A 'No Munchies Required' Snack Tour
What a great selection! Looking forward to my next chance to eat in Amsterdam...
@Trieste gal: You got me. Thanks for correcting my grammar! What's your go-to recipe in Il Cucchiaio d'Argento?