Serious Eats - seriouseats.com

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.

@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.

@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!

@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.

@cickert: Thanks for the suggestion! Look out for a poutine-themed gravy Mixed Review in the near future!

It may not be duck, but the smoked beef tongue canapé at Hungry Mother in Cambridge, MA is one of the best things I've eaten all year. Don't be intimidated--it's a must order if you go.

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