Apple jam exists, but mostly apples make applesauce or apple butter or apple jelly. Or apple pie.
Orange pulp and pith turn bitter when cooked, which is why marmalade uses only the juice and a thin layer of the zest, which is boiled and drained to remove bitterness before cooking with the juice.
Yes I understand that to be true. I tried with some of my extra lemons and somehow managed to get the bitterness without the gelling effect, but that doesn’t mean I don’t believe it works if properly done.
Apples make jam, oranges make marmalade. Only apple juice turns tasty when fermenting it.
Apple jam? The fuck?
It’s good stuff, EXCELLENT on pumpernickel toast
Apple butter is superior for sure!
Apple jam exists, but mostly apples make applesauce or apple butter or apple jelly. Or apple pie.
Orange pulp and pith turn bitter when cooked, which is why marmalade uses only the juice and a thin layer of the zest, which is boiled and drained to remove bitterness before cooking with the juice.
Depends on who’s making it. The pith may add some bitterness but it also allows you to make it without adding pectin because it is naturally present.
Yes I understand that to be true. I tried with some of my extra lemons and somehow managed to get the bitterness without the gelling effect, but that doesn’t mean I don’t believe it works if properly done.
That’s it…
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