Comments for uncanny preserves -- thinking outside the jar

Comment on Thinking Outside the Jar: Elderberry Cream Hearts by The Turnbulls

The Turnbulls — Sat, 11 Feb 2012 23:58:08 +0000

These are so sweet! I’m sure the elderberries were the perfect choice. I’m always surprised at how good the jams, jellies, and syrups have turned out from using elderberries. They’re not the greatest tasting fruit out of hand but they make some of the best treats. I wish I lived closer so I could have a nibble!

Comment on Thinking Outside the Jar: Elderberry Cream Hearts by uncannypreserves

uncannypreserves — Sat, 11 Feb 2012 23:10:41 +0000

I agree, Jane. I’m all about real ingredients, especially ingredients like cream and butter. Yum!

Comment on Thinking Outside the Jar: Elderberry Cream Hearts by uncannypreserves

uncannypreserves — Sat, 11 Feb 2012 23:06:26 +0000

I saw your post (http://www.datesandquinces.com/2012/02/jam-oat-bars.html), they look incredible and I’m off to pin this bad boy to my “Thinking Outside the Jar” board.

Comment on Thinking Outside the Jar: Elderberry Cream Hearts by janedoull

janedoull — Sat, 11 Feb 2012 22:35:30 +0000

Sounds yummy to me! I like the idea of food being naturally rather than artificially coloured- whether in desserts or otherwise. And definitely real cream- none of that nasty Coolwhip or Nutrawhip which is chock full of dubious ingredients which don’t resemble food as most of us know it.

Comment on Thinking Outside the Jar: Elderberry Cream Hearts by Alyson

Alyson — Sat, 11 Feb 2012 20:54:59 +0000

Okay, so I totally love this post! I *just* dug into my first jar of the elderberry jam I’d made this summer to make some spelt-oat jam bars, and I had no idea what a treat I was in for! I’d been holding off on opening a jar because… well… the elderberries didn’t smell great while I was cooking them, but man, oh man, like black currants, they’re a thing of beauty.

You could also try doing this recipe with pectin and letting them air dry for a day or two before consuming. I like agar agar too, though it definitely provides a different texture. Maybe throw in some vanilla for depth or some lemon zest for brightness?

Comment on Thinking Outside the Jar: Marmalazed Chicken Legs by uncannypreserves

uncannypreserves — Sat, 11 Feb 2012 18:26:48 +0000

Thanks a million, Norah! Means a lot from one VERY versatile woman!

I’ll do up my post in a couple days.

Comment on Thinking Outside the Jar: Marmalazed Chicken Legs by uncannypreserves

uncannypreserves — Sat, 11 Feb 2012 18:26:19 +0000

Green mango relish sounds incredible!

Comment on Thinking Outside the Jar: Marmalazed Chicken Legs by Aagaard Farms

Aagaard Farms — Thu, 09 Feb 2012 16:24:51 +0000

Uncanny: I’ve nominated you for a Versatile Blogger Award. Check out the details at my blog at http://www.aagaardfarms.ca – you have to share the love and I’ll be interested in your blog list!

Comment on End of the Year Spicy Marmalade with Kaffir Lime Leaf by Winter Preserving Ideas (For Experienced and New Preservers) « Well Preserved

Fri, 03 Feb 2012 22:42:30 +0000

[...] marmalade takes us in a different direction – using kaffir lime leaves and sounds [...]

Comment on End of the Year Spicy Marmalade with Kaffir Lime Leaf by Joel

Joel — Fri, 03 Feb 2012 21:39:44 +0000

I love the idea of the kaffir leaves – kind of melting my mind a bit in terms of thinking of their use in preserves…