/ck/ - Food & Cooking

[Anonymous No.12597974]

What's your favorite jam/preserve? Mine's cherry.

[Anonymous No.12597983]

>>12597974
muscadine jelly. i'm from east texas and it's amazing. it's like normal grape jelly but sweeter and more mild. it reminds me a little of black currant jelly. i love making muscadine jelly and natural crunchy peanut butter sandwiches on bullshit white bread.

[Anonymous No.12597992]

oh, i recognize the pic now. tip, this would be a much more effective thread in the early evening and with a pic that can be seen by non bug species

[Anonymous No.12598042]

>>12597974
I found this once at a free food thing for poor people, I live just one county over from smuckers but it's hard to find this stuff here

[Anonymous No.12598225]

Apricot master race reporting in

[Anonymous No.12598255]

>>12597974
I'm quite partial to blackberry

[Anonymous No.12598282]

Red bell pepper. My FAVOURITE favourite is gooseberry but since all I can find lately is gooseberry/kiwi, I'll say red bell pepper is my favourite now. Fuck whoever decided to put kiwi in gooseberry jam. It's not bad, it's just not what I wanted.
Apricot, myrtle, cornelian cherry, rose, chokecherry, orange and sweet lime are all second place.
I'm not sure if I have the English names of some of those correctly. One comes up with four different options so I picked the one that sounds closest to our word for it (it's not a fucking blueberry, google), the other one isn't a cherry and the third sounds like I'm saying 'lime jam which happens to be sweet' but I mean table lime. You know: the peel and eat kind, not the bitter ones or the sour ones. The sweet ones.

[a white guy No.12598291]

>>12598042

>90% HFCS
>19% juice from concentrate, apple, etc.
>1% boysenberry concentrate
>Can't legally be called jam

Worst fucking jelly I've ever tasted in my life, love boysenberries though.

[Anonymous No.12598294]

>>12598291
Smuckers must be paying a huge amount of fines since they have 'jam' printed right there on the label in nice, friendly letters. Considering it can't legally do that and all. Poor Smuckers. : (

[a white guy No.12598304]

>>12598294

I didn't mean it in a literal sense, but typically jam has fruit / seeds and jelly is juice and sugar.

My favorite is Apple Butter.

[Anonymous No.12598361]

>>12598304
You know you can deseed things, right? I make seedless raspberry jam from scratch and I guarantee you, it's not just "juice and sugar."
You cook 225g raspberries with 25g sugar and a few drops of water then mash up well and press through fine mesh. The seeds stay behind and the jam gets through. I don't throw out the seeds. I eat them day-of, spread on toast, as you would a normal jam.
If you feel it needs pectin, recook the seedless jam with a little more water and add it then. I don't use any.

[Anonymous No.12599156]

>>12598294
For me, it's lingonberry.

[Anonymous No.12599179]

Devil's Jam so chili and bell pepper

[Anonymous No.12599856]

>>12599156
Went to school in a swedish memetown. Lingonberries everywhere.

[Anonymous No.12599933]

ginger marmalade

[Anonymous No.12599945]

>>12597974
You rat bastard. You can fool the plebs but not all of us.

[Anonymous No.12599947]

>>12597974

Cloudberry preserves.

[Anonymous No.12600040]

>>12598361
>225g of berries and 25g of sugar will gel
Nope. I just made a batch of seedless blackberry jam. Juiced with 2 apples (adds pectin because berries don't have enough to gel on their own) to get 6 cups juice and added 4 cups sugar which is lower than the recommended 5 cups. Used a thermometer to pull from the heat at 220F, the point that insures gel formation. 225g fruit : 25g sugar is absurd, you won't get gel.

This is basic Joy of Cooking type shit, no one is fooled.

[Anonymous No.12600722]

>>12599856
Damn. I'm in Chicago and I can find plenty of preserves, but never raw lingonberries.

[Anonymous No.12600796]

>>12597974
Pineapple preserves.