zxcvbob wrote:
> Melba's Jammin' wrote:
>
>> In article >, zxcvbob
>> > wrote:
>>
>>
>>> I mentioned the tiny pears I picked last week. It's time to do some
>>> thing with them. I have 5 pounds of 'em.
>>>
>>> I see a recipe for crab apple pickles in the BBB. Are they any good,
>>> and what are they good for?
>>
>>
>>
>> Well, I can see you've never been to a 1950s-type supper club where
>> the relish plate that was presented on arrival at your table held
>> pickled crabapples, dill pickles, and black and green olives. That
>> tell you anything?
>
>
> Yeah, that I'm not old enough to appreciate pickled crabapples.
> I just juiced 'em all with the steam juicer (it took 3 hours, and they
> still didn't collapse into mush.)
>
> The batch of jelly I made without pectin would have been really good
> except I added too much acid (a heaping teaspoon of acid blend; a half
> teaspoon woulda been right) I kept one jar, but I dumped the other 3
> into the next batch I made with pectin. The combined jelly tastes
> really good, but it's really cloudy and has a slightly grainy texture --
> I used no-sugar pectin for the first time, with 4 cups of juice and 3
> cups of sugar. Apparently no-sugar pectin is only good for making jam.
>
> So I ended up with 1 jar that looks beautiful but it's too tart, and a
> bunch of jars that taste good and look bad.
>
> Best regards,
> Bob
>

Should look great alongside the pale yellow very hot chile jelly I made
yesterday. Need to get a CARE package off in your direction with some
Community Dark Roast, jelly, and hot sauce. How you fixed for fig jam?

George