The jam doesn't seem to have worked. Way too runny, Don't know why. Perhaps I should have let it boil a little longer? I know I added too much vanilla essence (didn't have a pod).
I wonder if it would taste OK with ice cream?
I don't eat ice cream.
Maybe on muesli!
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Quotes of the {insert time period here}
"There is nothing like good food, good wine and a bad girl."
A fortune cookie quote
"There is no such thing as a little garlic."
General kitchen quote
"Tis an ill cook that cannot lick his own fingers" by William Shakespeare
Food is like, totally, like 10 goods on the good-o-meter. And when it's really good - it's 11.
I loves yous guys. Now give me food!
A fortune cookie quote
"There is no such thing as a little garlic."
General kitchen quote
"Tis an ill cook that cannot lick his own fingers" by William Shakespeare
Food is like, totally, like 10 goods on the good-o-meter. And when it's really good - it's 11.
I loves yous guys. Now give me food!
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4 comments:
swirled through a pound/madeira cake recipe. or muffins. or added to fruit in a crumble. or blobbed into Black Eyed Susans. I could go on...
You have the creatives going on, speedy!
also, from TDN(tm) -
* yes, boil for longer
* make sure you simmer the fruit for longer to make sure it's broken down well (I told her I could still see bits of apple in the jam)
something I just read on a recipe site somewhere (bookmarks? what are bookmarks) mentions that it's also important to make sure the fruit is well stewed before adding the sugar. my guess for that is that once you add the sugar the process changes and the fruit is no longer stewing, it's being made into syrupy jamminess. when I had a squizz at the recipe you used, they said to marinate the fruit in the sugar. so maybe that's not going to work well for hard plums - they need to be well cooked first.
Perhaps. I was just following the rec.
I might try a different one next time
Thanks!
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