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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.
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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.