|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
30-06-2008, 09:46 PM
posted to rec.food.preserving
|
|||
|
|||
Chambord
news.albasani.net wrote:
I love chambord. Is there a recipe for a jelly made with chambord? I'd use a recipe for wine jelly. Alternately, considering the cost, I'd make an apple jelly and flavor it with chambord. Another alternative would be to make raspberry jam and flavor it with chambord. B/ 
|
|
01-07-2008, 02:20 AM
posted to rec.food.preserving
|
|||
|
|||
|
Chambord
Thanks, those are all good ideas
-- mompeagram FERGUS/HARLINGEN "Brian Mailman" wrote in message m... news.albasani.net wrote: I love chambord. Is there a recipe for a jelly made with chambord? I'd use a recipe for wine jelly. Alternately, considering the cost, I'd make an apple jelly and flavor it with chambord. Another alternative would be to make raspberry jam and flavor it with chambord. B/
|
|
01-07-2008, 03:04 AM
posted to rec.food.preserving
|
|||
|
|||
|
Chambord
In article ,
Brian Mailman wrote: Another alternative would be to make raspberry jam and flavor it with chambord. B/ I do it with blackberry jam. About 1/3 cup stirred in at the end of the boil. -- -Barb, Mother Superior, HOSSSPoJ Huffy and Bubbles Do France: http://www.jamlady.eboard.com
|
|
01-07-2008, 05:01 PM
posted to rec.food.preserving
|
|||
|
|||
|
Chambord
Thanks Barb. that sounds like what I'll do but I'll make it seedless.
-- mompeagram FERGUS/HARLINGEN "Melba's Jammin'" wrote in message ... In article , Brian Mailman wrote: Another alternative would be to make raspberry jam and flavor it with chambord. B/ I do it with blackberry jam. About 1/3 cup stirred in at the end of the boil. -- -Barb, Mother Superior, HOSSSPoJ Huffy and Bubbles Do France: http://www.jamlady.eboard.com
|
|
02-07-2008, 06:56 AM
posted to rec.food.preserving
|
|||
|
|||
|
Chambord
On Mon, 30 Jun 2008 12:46:52 -0700, Brian Mailman
wrote: Another alternative would be to make raspberry jam and flavor it with chambord. Still costly, but sounds extravagantly delightful. -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West
|
|
02-07-2008, 09:21 AM
posted to rec.food.preserving
|
|||
|
|||
|
Chambord
"sf" . wrote in message ...
On Mon, 30 Jun 2008 12:46:52 -0700, Brian Mailman wrote: Another alternative would be to make raspberry jam and flavor it with chambord. Still costly, but sounds extravagantly delightful. I believe it was someone on rfc that posted a recipe for Blackberries in Chambord. I've done cherries like that too. Worth googling for. Edrena
|
|
07-07-2008, 11:21 PM
posted to rec.food.preserving
|
|||
|
|||
|
Chambord
I don't eat much jam, so delightful is what i want!
 -- mompeagram FERGUS/HARLINGEN "sf" . wrote in message ... On Mon, 30 Jun 2008 12:46:52 -0700, Brian Mailman wrote: Another alternative would be to make raspberry jam and flavor it with chambord. Still costly, but sounds extravagantly delightful. -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West
|
Linear Mode
