In the cool, cool, cool of the evening
 

I just made some really good apricot jelly. It'll never win a prize
anywhere because it's not clear due to a certain amount of pulp dregs,
but, damn, it's tasty! It's what I do with the liquid collected from
the nuked apricots for my apricot butter. I use the Peach Jelly recipe
in the Ball Fruit Jell Powder leaflet -- 3 cups juice, 1/4 cup lemon
juice, pectin, and 5 cups sugar. The stuff I made last year was crappy
-- much of that liquid had come from some dried aps that I rehydrated.
Bleah.

I've got another 2 cups of pulpy juice left. I'm thinking of making up
the missing cup with orange juice. Or pineapple juice. Or maybe a cup
of crushed pineapple. Sounds pretty good to me.

Just took the Pepper Jelly out of the BWB, too. Leave us hope the set
is there -- I'd hate for this to be "Pepper Glaze". :-/ I'm holding
out hope that it'll jel when it's cold -- the stuff on the inside of the
pan did. Cross your toes.

BTW, Jorge, I included in it some of your yellow bug juice from this
year's offering to the Mother Superior and some of last year's red hair
remover. And some Fresnos and a sweet red bell. And some dried
nectarines. It's pretty tasty.

Might should gotta boogie tomorrow -- weather weenie is predicting HOT
by the weekend. Believe I'll take the blackberries from the freezer
tonight. Did I mention how good it is to be me?
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

In the cool, cool, cool of the evening
 

I'm baking a huge cherry pie. Daughter picked a bunch of cherries
yesterday and pitted them. I picked a few more today and added them to
it so I'd have enough to use my biggest pie pan.

Gotta run, the timer's beeping...

Bob

In the cool, cool, cool of the evening
 

I'm baking a huge cherry pie. Daughter picked a bunch of cherries
yesterday and pitted them. I picked a few more today and added them to
it so I'd have enough to use my biggest pie pan.

Gotta run, the timer's beeping...

Bob

In the cool, cool, cool of the evening
 

zxcvbob > wrote in :

> I'm baking a huge cherry pie. Daughter picked a bunch of cherries
> yesterday and pitted them. I picked a few more today and added them to
> it so I'd have enough to use my biggest pie pan.
>
> Gotta run, the timer's beeping...
>
> Bob
>

I'd give damned near anything for a bunch of fresh sour cherries or
gooseberries or red or black currants. Nothing like that seems to be
availble in Central AZ. The canned cherries and gooseberries run ~$3 per
can and a decent pie requires at least 3 cans. The quality of the canned
fruit isn't worth the time spent making a good pastry. Years ago I used to
be to at least able to find frozen sour cherries and they were pretty good.
Haven't seen them for sale in years.

--
Wayne in Phoenix...moping :-(

If there's a nit to pick, some nitwit will pick it.

In the cool, cool, cool of the evening
 

Wayne wrote:

> zxcvbob > wrote in :
>
>
>>I'm baking a huge cherry pie. Daughter picked a bunch of cherries
>>yesterday and pitted them. I picked a few more today and added them to
>>it so I'd have enough to use my biggest pie pan.
>>
>>Gotta run, the timer's beeping...
>>
>>Bob
>>
>
>
> I'd give damned near anything for a bunch of fresh sour cherries or
> gooseberries or red or black currants. Nothing like that seems to be
> availble in Central AZ. The canned cherries and gooseberries run ~$3 per
> can and a decent pie requires at least 3 cans. The quality of the canned
> fruit isn't worth the time spent making a good pastry. Years ago I used to
> be to at least able to find frozen sour cherries and they were pretty good.
> Haven't seen them for sale in years.
>


Can you grow blackberries there if you use drip irrigation? There's a
variety called "Youngberry" that is especially good and kind of sour.

One of these days I'm gonna try making a pie with diced dried apricots
reconstituted in roselle juice (an inky-red sour hibiscus). I know you
can buy dried roselle in the Latin markets there. Look at the
black-and-white picture halfway down this page:
http://www.hort.purdue.edu/newcrop/morton/roselle.html

Bob


Bob

In the cool, cool, cool of the evening
 

zxcvbob > wrote in
:

> Can you grow blackberries there if you use drip irrigation? There's a
> variety called "Youngberry" that is especially good and kind of sour.

That might be a consideration for the future. We're currently in a
rental for at least the next year. I'd hate to just get a start and
never see the fruit. :-)

> One of these days I'm gonna try making a pie with diced dried apricots
> reconstituted in roselle juice (an inky-red sour hibiscus). I know
> you can buy dried roselle in the Latin markets there. Look at the
> black-and-white picture halfway down this page:
> http://www.hort.purdue.edu/newcrop/morton/roselle.html

That's interesting, and I really like dried apricots. As far as the
hibiscus, I used to drink a hibiscus tea at a vegetarian restaurant years
ago. It was delicious. I could imagine combining these for a pie. I'll
look for the roselle juice when I next go to a Latin market. They're
certainly not difficult to find here. I'm sure I could dilute it for a
tea as well.

How did you pie turn out?

>
> Bob

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

In the cool, cool, cool of the evening
 

Wayne wrote:

> zxcvbob > wrote in
> :
>
>
>>Can you grow blackberries there if you use drip irrigation? There's a
>>variety called "Youngberry" that is especially good and kind of sour.
>
>
> That might be a consideration for the future. We're currently in a
> rental for at least the next year. I'd hate to just get a start and
> never see the fruit. :-)
>
>
>>One of these days I'm gonna try making a pie with diced dried apricots
>>reconstituted in roselle juice (an inky-red sour hibiscus). I know
>>you can buy dried roselle in the Latin markets there. Look at the
>>black-and-white picture halfway down this page:
>>http://www.hort.purdue.edu/newcrop/morton/roselle.html
>
>
> That's interesting, and I really like dried apricots. As far as the
> hibiscus, I used to drink a hibiscus tea at a vegetarian restaurant years
> ago. It was delicious. I could imagine combining these for a pie. I'll
> look for the roselle juice when I next go to a Latin market. They're
> certainly not difficult to find here. I'm sure I could dilute it for a
> tea as well.

Look for dried roselle; the label will say something like "Flor de
Jamaica". Or if you're really lucky you might find it fresh but I doubt
it. Boil the dried roselle in water to extract the juice.

> How did you pie turn out?
>

It looks a lot better than I expected. I was kind of sloppy putting on
the top crust but it turned out OK anyway. I'll cut it tomorrow for
breakfast. If I cut it hot it will be too runny. It won't be cooled
down to "just warm enough" for at least an hour.

Bob

In the cool, cool, cool of the evening
 

Wayne wrote:

> zxcvbob > wrote in
> :
>
>
>>Can you grow blackberries there if you use drip irrigation? There's a
>>variety called "Youngberry" that is especially good and kind of sour.
>
>
> That might be a consideration for the future. We're currently in a
> rental for at least the next year. I'd hate to just get a start and
> never see the fruit. :-)
>
>
>>One of these days I'm gonna try making a pie with diced dried apricots
>>reconstituted in roselle juice (an inky-red sour hibiscus). I know
>>you can buy dried roselle in the Latin markets there. Look at the
>>black-and-white picture halfway down this page:
>>http://www.hort.purdue.edu/newcrop/morton/roselle.html
>
>
> That's interesting, and I really like dried apricots. As far as the
> hibiscus, I used to drink a hibiscus tea at a vegetarian restaurant years
> ago. It was delicious. I could imagine combining these for a pie. I'll
> look for the roselle juice when I next go to a Latin market. They're
> certainly not difficult to find here. I'm sure I could dilute it for a
> tea as well.

Look for dried roselle; the label will say something like "Flor de
Jamaica". Or if you're really lucky you might find it fresh but I doubt
it. Boil the dried roselle in water to extract the juice.

> How did you pie turn out?
>

It looks a lot better than I expected. I was kind of sloppy putting on
the top crust but it turned out OK anyway. I'll cut it tomorrow for
breakfast. If I cut it hot it will be too runny. It won't be cooled
down to "just warm enough" for at least an hour.

Bob

In the cool, cool, cool of the evening
 

zxcvbob > wrote in
:

> Wayne wrote:
>
>> zxcvbob > wrote in
>> :
>>
>>
>>>Can you grow blackberries there if you use drip irrigation? There's
>>>a variety called "Youngberry" that is especially good and kind of
>>>sour.
>>
>>
>> That might be a consideration for the future. We're currently in a
>> rental for at least the next year. I'd hate to just get a start and
>> never see the fruit. :-)
>>
>>
>>>One of these days I'm gonna try making a pie with diced dried
>>>apricots reconstituted in roselle juice (an inky-red sour hibiscus).
>>>I know you can buy dried roselle in the Latin markets there. Look at
>>>the black-and-white picture halfway down this page:
>>>http://www.hort.purdue.edu/newcrop/morton/roselle.html
>>
>>
>> That's interesting, and I really like dried apricots. As far as the
>> hibiscus, I used to drink a hibiscus tea at a vegetarian restaurant
>> years ago. It was delicious. I could imagine combining these for a
>> pie. I'll look for the roselle juice when I next go to a Latin
>> market. They're certainly not difficult to find here. I'm sure I
>> could dilute it for a tea as well.
>
> Look for dried roselle; the label will say something like "Flor de
> Jamaica". Or if you're really lucky you might find it fresh but I
> doubt it. Boil the dried roselle in water to extract the juice.

I'm sure they'll have it. I printed the picture. Have you made the
extract before?


>> How did you pie turn out?
>>
>
> It looks a lot better than I expected. I was kind of sloppy putting
> on the top crust but it turned out OK anyway. I'll cut it tomorrow
> for breakfast. If I cut it hot it will be too runny. It won't be
> cooled down to "just warm enough" for at least an hour.

It's sure to be good. I'm always over-anxious with warm pies. It's all
I can do to wait until it's "just right". :-) I always did like pie for
breakfast!

I made a sour cream raisin pie for the holiday. Not a baked filling, but
a stovetop cooked cream pie filling with sour cream in it, then adding
plumped raisins. Pie topped with meringue. I had a piece of it the next
morning for breakfast.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

In the cool, cool, cool of the evening
 

zxcvbob > wrote in
:

> Wayne wrote:
>
>> zxcvbob > wrote in
>> :
>>
>>
>>>Can you grow blackberries there if you use drip irrigation? There's
>>>a variety called "Youngberry" that is especially good and kind of
>>>sour.
>>
>>
>> That might be a consideration for the future. We're currently in a
>> rental for at least the next year. I'd hate to just get a start and
>> never see the fruit. :-)
>>
>>
>>>One of these days I'm gonna try making a pie with diced dried
>>>apricots reconstituted in roselle juice (an inky-red sour hibiscus).
>>>I know you can buy dried roselle in the Latin markets there. Look at
>>>the black-and-white picture halfway down this page:
>>>http://www.hort.purdue.edu/newcrop/morton/roselle.html
>>
>>
>> That's interesting, and I really like dried apricots. As far as the
>> hibiscus, I used to drink a hibiscus tea at a vegetarian restaurant
>> years ago. It was delicious. I could imagine combining these for a
>> pie. I'll look for the roselle juice when I next go to a Latin
>> market. They're certainly not difficult to find here. I'm sure I
>> could dilute it for a tea as well.
>
> Look for dried roselle; the label will say something like "Flor de
> Jamaica". Or if you're really lucky you might find it fresh but I
> doubt it. Boil the dried roselle in water to extract the juice.

I'm sure they'll have it. I printed the picture. Have you made the
extract before?


>> How did you pie turn out?
>>
>
> It looks a lot better than I expected. I was kind of sloppy putting
> on the top crust but it turned out OK anyway. I'll cut it tomorrow
> for breakfast. If I cut it hot it will be too runny. It won't be
> cooled down to "just warm enough" for at least an hour.

It's sure to be good. I'm always over-anxious with warm pies. It's all
I can do to wait until it's "just right". :-) I always did like pie for
breakfast!

I made a sour cream raisin pie for the holiday. Not a baked filling, but
a stovetop cooked cream pie filling with sour cream in it, then adding
plumped raisins. Pie topped with meringue. I had a piece of it the next
morning for breakfast.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

In the cool, cool, cool of the evening
 

Wayne wrote:

>>Look for dried roselle; the label will say something like "Flor de
>>Jamaica". Or if you're really lucky you might find it fresh but I
>>doubt it. Boil the dried roselle in water to extract the juice.
>
>
> I'm sure they'll have it. I printed the picture. Have you made the
> extract before?
>

Yes. I boiled some dried roselle to make juice last fall and I tried
making jelly with it. I thought it would have enough pectin to set all
by itself but I ended up with syrup. Even though the juice was quite
sour, it also could have used a little lemon juice -- the syrup is too
sweet. I'll try again someday, cutting the roselle juice with a little
reconstituted frozen apple juice to lighten the color and add a packet
of Certo. It definately has potential.

Henriette can probably tell you all about the stuff. (I wonder if she's
listening...)

Bob

In the cool, cool, cool of the evening
 

Wayne wrote:

>>Look for dried roselle; the label will say something like "Flor de
>>Jamaica". Or if you're really lucky you might find it fresh but I
>>doubt it. Boil the dried roselle in water to extract the juice.
>
>
> I'm sure they'll have it. I printed the picture. Have you made the
> extract before?
>

Yes. I boiled some dried roselle to make juice last fall and I tried
making jelly with it. I thought it would have enough pectin to set all
by itself but I ended up with syrup. Even though the juice was quite
sour, it also could have used a little lemon juice -- the syrup is too
sweet. I'll try again someday, cutting the roselle juice with a little
reconstituted frozen apple juice to lighten the color and add a packet
of Certo. It definately has potential.

Henriette can probably tell you all about the stuff. (I wonder if she's
listening...)

Bob

In the cool, cool, cool of the evening
 

zxcvbob > wrote in
:

> Wayne wrote:
>
>>>Look for dried roselle; the label will say something like "Flor de
>>>Jamaica". Or if you're really lucky you might find it fresh but I
>>>doubt it. Boil the dried roselle in water to extract the juice.
>>
>>
>> I'm sure they'll have it. I printed the picture. Have you made the
>> extract before?
>>
>
> Yes. I boiled some dried roselle to make juice last fall and I tried
> making jelly with it. I thought it would have enough pectin to set
> all by itself but I ended up with syrup. Even though the juice was
> quite sour, it also could have used a little lemon juice -- the syrup
> is too sweet. I'll try again someday, cutting the roselle juice with
> a little reconstituted frozen apple juice to lighten the color and add
> a packet of Certo. It definately has potential.
>
> Henriette can probably tell you all about the stuff. (I wonder if
> she's listening...)
>
> Bob
>

Thanks, Bob. I remember the tea I used to get and I always added lemon
and raw sugar. It was a great summer drink. That would probably make a
very pretty jelly!

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

In the cool, cool, cool of the evening
 

zxcvbob > wrote in
:

> Wayne wrote:
>
>>>Look for dried roselle; the label will say something like "Flor de
>>>Jamaica". Or if you're really lucky you might find it fresh but I
>>>doubt it. Boil the dried roselle in water to extract the juice.
>>
>>
>> I'm sure they'll have it. I printed the picture. Have you made the
>> extract before?
>>
>
> Yes. I boiled some dried roselle to make juice last fall and I tried
> making jelly with it. I thought it would have enough pectin to set
> all by itself but I ended up with syrup. Even though the juice was
> quite sour, it also could have used a little lemon juice -- the syrup
> is too sweet. I'll try again someday, cutting the roselle juice with
> a little reconstituted frozen apple juice to lighten the color and add
> a packet of Certo. It definately has potential.
>
> Henriette can probably tell you all about the stuff. (I wonder if
> she's listening...)
>
> Bob
>

Thanks, Bob. I remember the tea I used to get and I always added lemon
and raw sugar. It was a great summer drink. That would probably make a
very pretty jelly!

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

In the cool, cool, cool of the evening
 

In article >,
Melba's Jammin' > wrote:
(snip)
> Just took the Pepper Jelly out of the BWB, too. Leave us hope the set
> is there -- I'd hate for this to be "Pepper Glaze". :-/ I'm holding
> out hope that it'll jel when it's cold -- the stuff on the inside of the
> pan did. Cross your toes.

The set is there. :-)
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.