CH Runners
Not Running => Food => Topic started by: RFS on April 11, 2020, 02:06:26 PM
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Currently on day two of this luscious concoction. I'm using Blood oranges and lemons from our trees.(https://i22.photobucket.com/albums/b301/olivero88/marmalade.png)
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This question is a little forward...
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This question is a little forward...
:roll:
I hadn’t thought to make jam, but it seems like a fun idea.
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This question is a little forward...
:P :D
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(https://i22.photobucket.com/albums/b301/olivero88/Marmalade2.jpg)
:lambie:
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Wow!!
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I made chia blueberry “jam” yesterday, does that count?
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I made chia blueberry “jam” yesterday, does that count?
What is that??
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I reduced down some frozen blueberries with maple syrup and then added some chia seeds to thicken it up.
It’s a cheats way of making low sugar “jam”. I’ve not made it before.. it’s not as good but edible.
Sent from my iPhone using Tapatalk
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Those jams are gorgeous! I used to make jam in the summers but I haven't in a long time. I'm kinda tempted to try making some fancy ones once local fruits are in season.
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I remembered I had some bourbon apple butter in the pantry, so I've been eating that with butter on my toast.
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people keep giving us jam at Christmas and in berry season... we don't really eat it much... the other day we used some ginger marmalade in a steamed pudding but now have a 3/4 full jar of ginger marmalade open in the fridge... which will probably get thrown out in a few months when it crystallizes.
we also have an open jar of homemade grape jam from a friend... it goes alright with soft cheese, so we might get through it
toast is a rarity at breakfast and when we do have it, it's usually with butter and marmite (Susie) or peanut butter and hot sauce (me)
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or peanut butter and hot sauce (me)
Imma need specific details on how this is prepared. :eats:
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Imma need specific details on how this is prepared. :eats:
you make toast, apply peanut butter, squirt/shake/drizzle hot sauce to taste
I normally use sriracha for peanut butter toast. In the unlikely event I did not have sriracha handy, I would consider any red or yellow hot sauce, but probably not green or smoked.
you can use the same topping for waffles, pancakes, and celery too...
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you make toast, apply peanut butter, squirt/shake/drizzle hot sauce to taste
I normally use sriracha for peanut butter toast. In the unlikely event I did not have sriracha handy, I would consider any red or yellow hot sauce, but probably not green or smoked.
you can use the same topping for waffles, pancakes, and celery too...
Hmmm. Like a peanut noodle sauce for bread instead of pasta!
We make strawberry freezer jam every year - our season is roughly December to March.
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you make toast, apply peanut butter, squirt/shake/drizzle hot sauce to taste
I normally use sriracha for peanut butter toast. In the unlikely event I did not have sriracha handy, I would consider any red or yellow hot sauce, but probably not green or smoked.
you can use the same topping for waffles, pancakes, and celery too...
:heartbeat: :hug: :drooling-5: