50 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. ...
Stephie's user avatar
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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 ...
PBandJ's user avatar
  • 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 ...
Joe's user avatar
  • 80.7k
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 ...
bob1's user avatar
  • 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.
Sneftel's user avatar
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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, ...
Karl Bielefeldt's user avatar
8 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. ...
Ecnerwal's user avatar
  • 17.7k
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?
Debbie M.'s user avatar
  • 5,448
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 ...
quarague's user avatar
  • 1,225
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 ...
FuzzyChef's user avatar
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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 ...
bob1's user avatar
  • 15k
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 ...
Debbie M.'s user avatar
  • 5,448
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 ...
rlb.usa's user avatar
  • 151
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 ...
Confused's user avatar
  • 341
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 ...
Xander Henderson's user avatar
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. ...
Layna's user avatar
  • 1,367
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 ...
Stephie's user avatar
  • 59.6k
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 ...
Jean E Jones's user avatar
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 ...
D3vtr0n's user avatar
  • 335
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 ...
Sobachatina's user avatar
  • 47.5k
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 ...
comicsanskhaleesi's user avatar
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 ...
Tetsujin's user avatar
  • 29.7k
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 ...
Jeremy French's user avatar
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 ...
Megha's user avatar
  • 11.8k
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): ...
roetnig's user avatar
  • 1,013
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 ...
rumtscho's user avatar
  • 139k
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 ...
fyrepenguin's user avatar
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 ...
fyrepenguin's user avatar
2 votes
Accepted

"Akiko's special jam"—or, making a bright yellow preserve

Okay, so I think the obvious answer is dandelion jelly. Yes, that is a thing that exists. You could probably safely add some other edible, yellow flowers (like chrysanthemums, maybe? or even some ...
kitukwfyer's user avatar
  • 5,229
2 votes

"Akiko's special jam"—or, making a bright yellow preserve

Apple jelly with either food coloring or turmeric in it. Not sure if you can just mix stuff into a jar of already made jelly, and keep its nice original texture, but you can make the jelly from apple ...
Lorel C.'s user avatar
  • 7,112

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