- Mar 20, 2009
- Reaction score
- Southeast Louisiana Zone 9A
I got the recipe from @baymule What do you think Bay, honey?I'm very curious to know what does Dandelion Jelly taste like?
Mimosa is a drink you make with orange juice and champagne. My wife and I were volunteering at a charity thrift shop, sorting and pricing the book section and spent some time on the cash registers. A booklet came through that had all kinds of canning recipes so I grabbed it, after paying an appropriate price of course. That's where the mimosa and margarita jelly recipes came from.I've never heard of Mimosa
Purple Hull is a variety of black eyed peas. You can tell the peas are ready to eat because the pea hulls turn purple. I'd boil the hulls for a bit and strain that to get a liquid to make jelly. It had a grape flavor.Purple Hull Jelly
At one time, I was an inveterate chutney maker. Date and raisin, coconut & coriander, spiced plum, tamarind. I dabbled with tomato chutney. I'm curious to know what kind you've got there.
Probably peach and plum, those were my staples for chutney. I'd occasionally try some other ingredients. One year I tried adding some native persimmon with the peach and plum, did not work at all. I had a basic chutney recipe for other ingredients and proportions but I as not fixed on only using certain fruits. Within limits I experimented.
As you can probably tell I'm not intimidated by making jelly or jam. I just learned the basics and had fun. The main risk is that it fails to set. But that is not a failure, you now have syrup for pancakes or waffles. It helped that I grew a lot of different fruits and berries to play with. If the grandkids had been close by that place was about perfect for me. Lots of work but lots of fun. But grandkids rule.What a wonderful skill to be able to do this. Dreams.