Lucy Baker's Profile | Serious Eats

Bumbleberry Syrup

@ineedtacos: Process the jars for 10 minutes.

Preserved: Perfect Strawberry Jam

As long as you have a good seal and are very gentle, you should be fine. Here are precise instructions from Pomona's: http://www.pomonapectin.com/faqs.html#TroubleshootingQuestions

Preserved: Blueberry Rhubarb Jam with Maple Syrup

@Teramo: I'm from New England, so I'm a bit of a maple syrup snob too. For this recipe I used what I had on hand, which was pure grade A maple syrup that I got at the Cold Hollow Cider Mill in Vermont. They don't make it themselves, but they do get it from local farmers/sugar makers. http://www.coldhollow.com/ Thanks for reading and happy jamming!

Grapefruit Marmalade

Happy Baker: I'm pretty lazy about the pith! If there was a particularly thick piece I trimmed it down, but mostly I just left it and my marmalade wasn't overly bitter. You could also use just the zest and it would be delicious.

Sobriquet: The butter helps to reduce foam.

Saragl: I should think this would freeze well, but I've never tried it with this recipe.

Northampton, MA: Wood-Fired Pizza at The Hungry Ghost Bread

I just went to The Hungry Ghost last weekend. I got a seedless rye boule-type loaf and a chocolate-pecan cookie, both of which were amazing. I wanted to try more, but they had already sold out of a lot of stuff--and it was only noon! This place is a must when you're in Northampton.

Serious Eats Neighborhood Guides: Carey's Park Slope and Prospect Heights

Gen Sushi is terrific, and Chavella's for Mexican!

Preserved: Raspberry Rhubarb Jell-O Jam

@ecca31: I didn't peel my rhubarb, but if yours seems especially tough, then by all means peel it!

@feedmillgirl: I, too, wondered about canning this jam. The general consensus seems to be that because Jell-O contains trace amounts of animal proteins, it's not shelf stable. That said, some people do can Jell-O jams and have no problem with it. If you're going to eat it with in a couple of weeks I *think* it would be OK, but to be absolutely sure I would keep it in your fridge or freezer.

Edible DIY: Candied Jalapeños

@Foodie With Family: Whew! I'm glad this is all worked out. I honestly didn't realize that all the incantations of the recipe I was seeing were attributable to one person--you--which was why I didn't link to anything. Now that I know about Foodie with Family I'll definitely be a reader. Your ham and cheddar pretzels look yummy!

Edible DIY: Candied Jalapeños

@Foodie with Family: Lucy here. I'm so sorry you feel that I've in some way copied your recipe. In fact, I've never been to your blog.

As I mentioned in my post, I looked at several recipes before developing this one, which has different flavorings and ingredient quantities based on my own tastes. Did you know that yours is exactly the same as Ree Drummond's, over at Pioneer Woman: http://thepioneerwoman.com/tasty-kitchen/recipes/canning/candied-jalapenos-cowboy-candy/?

Again, I'm sorry you feel this way, and I do hope you continue to read Serious Eats!

Spicy Peanut Caramel Corn

@einahpets: a candy thermometer is nice, but you can still make this if you don't have one. Bring the mixture to a full boil over medium heat. Reduce the heat to medium low and boil for two or three minutes. (The caramel will look a little bit darker.) That should do the trick!

Preserved: Carrot Cake Jam

@nkfair and @Trash Salad: 6 1/2 cups of sugar is a lot, but the resulting conserve isn't overly sweet. Though I haven't tried it, you could probably reduce the sugar to 4 1/2 cups, omit the pectin, and boil until thick and gelled. Apples have a lot of natural pectin, so it should still set up well.