48
votes
Accepted
How can I salvage jelly that does not set?
Your problem is actinidain, an enzyme in the kiwi (and to a lesser degree even in the mango) that causes the jelly to stay liquid. Heat deactivates it, so your first step is to boil the whole thing. ...
- 57.8k
23
votes
Accepted
Peanut butter and Jelly sandwich - adapted to ingredients from the UK
Firstly: what type of bread? Must it be white, brown, wholemeal or granary? Are there any significant differences between bread in the US and UK?
It must be robust enough to hold up against wetness ...
- 246
18
votes
Peanut butter and Jelly sandwich - adapted to ingredients from the UK
Although yes, much of it is a matter of personal preference, I will try to give some constructive advice:
You want a ‘sandwich bread’. Something that’s cut relatively thin (1cm or less) with a ...
- 79.3k
12
votes
Peanut butter and Jelly sandwich - adapted to ingredients from the UK
Two major differences between the USA and the UK are in terms of the bread and in terms of the peanut butter. Both of these described as a foreigner (though from a British colony) in both countries ...
- 13.3k
9
votes
Can I reprocess vinegar hot pepper jelly?
Yes, though to be clear, you unseal, empty the jars into a pot, heat & add sugar, (while re-cleaning/sterilizing the jars) then fill the hot jars and process. You don't just add sugar to the jars.
...
- 15k
9
votes
Peanut butter and Jelly sandwich - adapted to ingredients from the UK
Any combination of the choices you listed (even the use of butter or margarine, apparently) would be fine and authentic and a matter of personal preference.
- 26.1k
9
votes
Peanut butter and Jelly sandwich - adapted to ingredients from the UK
You're definitely overthinking it. There are many variations based on personal preference, but there are some traditions.
Generally when people think about PB&J sandwiches made for young children, ...
- 313
8
votes
Citrus allergy, need substitute
If you are not allergic to citric acid you can use it as a substitute for lemon juice in canning.
Related Can I use citric acid instead of lemon juice when canning?
- 5,325
8
votes
Can I freeze quince fruits before making jelly?
Quinces have similar storage properties as apples. This means storing them in the fridge at temperatures slightly above freezing and with high humidity will easily allow you to keep them for several ...
- 846
7
votes
Why are grape preserves so hard to find in the USA?
TL;DR: likely because demand was too low to sustain commercial distribution
Barring any relationship to a specific historical incident, it's very difficult to find out why a specific food is no ...
- 58.7k
5
votes
My jello is not getting firm in the refrigerator
It's not working because you're trying to set jello to lukewarm water - from mixing the hot and cold and then adding the jello.
The hot water needs to be added first, then the jello, then the cold ...
- 151
5
votes
while canning jam or jelly can you put peanut butter inside the jar with it? can both together?
Commercial peanut butter is shelf stable for several months in your pantry, however it is not acidic enough for home canning. When you remove most of the air in home canned goods you are actually ...
- 5,325
5
votes
Accepted
Avoiding poisonous quince juice
Short answer: It is not unsafe. There is little HCN present to start with and less after cooking. You cannot poison yourself with gas from this.
Hydrogen cyanide (HCN) boils at 26 C (79 F), which is ...
- 13.3k
5
votes
Accepted
Can I freeze quince fruits before making jelly?
Ripen in an open container around room temperature. Peel optionally then slice and core. Sprinkle like 1/4 cup sugar and 1/2 teaspoon ascorbic acid (1500 mg) per few pounds of fruit; Let sit for ten ...
- 326
5
votes
Peanut butter and Jelly sandwich - adapted to ingredients from the UK
I think that you are very much overthinking this.
Traditional Peanut Butter and Jelly
In the United States, the peanut butter and jelly sandwich (PB&J) is a quick, easy meal, usually made for a ...
- 1,717
4
votes
Looking for peach preserves substitute
Apricots (Prunus armeniaca and peaches (Prunus persica) are botanically speaking “close cousins” and have a quite similar flavor profile. Fresh apricot tends to be both sweeter and tarter, peach is a ...
- 57.8k
4
votes
My jello is not getting firm in the refrigerator
After some reading: are you sure your water-temperature is not tool cold at the start?
This page says the following about gelatin:
But gelatin proteins don’t readily form bonds with one another. ...
- 1,377
4
votes
How could I use liquid flavorings to make a version of a jelly-topped cookie?
Fruit preserves have a lot going on. They have a lot of sugar and pectin and sometimes fiber from the fruit. They have already been boiled for a while and the fruit flavors that are left are there to ...
- 47.5k
4
votes
Why are grape preserves so hard to find in the USA?
I received the following response from Bonne Maman in France
Dear Mr. XXX,
Thank you for contacting Bonne Maman®. We are always happy to hear
from our consumers. You are the reason Bonne ...
- 335
4
votes
Citrus allergy, need substitute
I'm allergic to citrus too. For savory dishes, I substitute sumac. For other uses, I mix one part mango balsamic with one part rice vinegar. You can also try cider vinegar in savory dishes. Citric ...
- 41
4
votes
How many years does canned jelly stay safe to eat?
Canned food basically never expires. That being said, check to make sure there isn't any rust, dents, or swelling on the can, and make sure the food smells okay and there are no cloudy, mushy, or ...
3
votes
Citrus allergy, need substitute
So with an alergy, you will always have to be careful and test things before going all in.
For a lemon flavour Lemongrass is close and is not a citrus fruit. This can be pulped and should add some ...
- 1,993
3
votes
Citrus allergy, need substitute
It looks like the primary purpose of the lemon juice in preserves, jam, or jelly is to increase acidity for safety.
So you should then be able to substitute any other acid to serve this purpose. The ...
- 11.7k
3
votes
My jello is not getting firm in the refrigerator
Correct Procedure for Jello:
Heat water (boil)
Dissolve the Jello powder in the heated water
Add cold water
Refrigerate to set
from http://www.molecularrecipes.com
Temperature (gels and melts): ...
- 993
3
votes
"Akiko's special jam"—or, making a bright yellow preserve
Your requirements are so specific that I would say: don't search for some existing product which has it all, just engineer your own.
The simplest would be to take some base which is transparent and ...
- 135k
3
votes
Accepted
Jam "separates" in processing
I made apricot/jalapeno jam in August, and I had directions from an experienced jam maker. She said, after it starts to jell, remove the pan from heat, let it set a minute, then thoroughly stir ...
- 46
3
votes
Accepted
Cooking jelly avoiding overboiling
One is heating the to edge of the base and consequently also the pan side-wall, the other is not.
The cooler pan side-wall will just make the difference between it boiling over and not.
This is ...
- 28.8k
3
votes
What was this mysterious food/dessert product in 1990s Finland?
So, I asked someone I know from Finland, and while they also suggested Vispipuuro at first, they followed up with something that sound even more accurate.
It's called "Cranberry Kissel", and ...
- 471
3
votes
What was this mysterious food/dessert product in 1990s Finland?
One possibility is that you were thinking of (as johannes-b also suggested) Rødgrød, which is from Denmark and northern Germany (though could have conceivably made it's way to Finland).
By the photo ...
- 471
2
votes
How to make a vegetarian coffee jelly?
With gelatin on the glossy, bouncy, and stretchy end, and agar sort of on the opposite... perhaps OP can try konnyaku, a starch developed by the Japanese and currently much used in their (& ...
- 109
Only top scored, non community-wiki answers of a minimum length are eligible