i personally dont but my granda would make her owm preserves 
mayb i shud learn from her how to
i personally dont but my granda would make her owm preserves
jam is so easy
just put the fruit, equal amount of sugar in weight, a few drops of lemon juice and cook it till you like the texture
i made jam once before for a cooking module exam in school, since the school said that jam was pre-manufactured food and not allowed....it's actually pretty easy haha, just blueberry and a lot of sugar
i dont think i have the patience to make my own pickle haha
Every summer since I live in the countryside. Jam, compote and pickles (I hate pickles though).
Every summer since I live in the countryside. Jam, compote and pickles (I hate pickles though).
have you ever tried eggplants pickles?
another fav of mine is watermelon skin
so remove the watermelon flesh also peel the green part and just take the white parts
Its delicious
yes, but not alone.
Each year I would do it with my mum.
She taught me how to do it.
To this day I hate the smell of vinegar boiling.
our way just uses cold vinegar
it takes longer for it to be ripe
but I like the flavor more
I used to make jam with my family every year when I lived in the countryside.
i've made filipino atchara (shredded unripe green papayas and carrots) and pickled cauliflower (for some reason i'm not a huge fan of cauliflower, but i love them pickled)
the closest thing i've make to jams have been savory jams/chutneys.
oh i've also made pickled red onions. they're great on sandwiches bc i hate regular raw onions (except green onions).
have you ever tried eggplants pickles?
another fav of mine is watermelon skin
so remove the watermelon flesh also peel the green part and just take the white parts
Its delicious
No, I didn't even know that pickled eggplant is a thing. My family made pickled watermelon (the whole fruit) but I hate every kind of pickled vegetable, regardless if it's made with vinegar or salted water. 
our way just uses cold vinegar
it takes longer for it to be ripe
but I like the flavor more
my mom has the same patient style as I, or better yet I have the same style as her.
Which is none. We get bored easily.
She just boils that sh...
With salt, sugar, pepper corns, bay leaves and lemon juice.
Then drops it hot in with cold water.
my mom has the same patient style as I, or better yet I have the same style as her.
Which is none. We get bored easily.
She just boils that sh...
With salt, sugar, pepper corns, bay leaves and lemon juice.
Then drops it hot in with cold water.
this reminds me, do you know how my mum makes sour cabbage for the winter?
It's Kimchi without spice, something we Romanians do. But the germans call it Sauerkraut? I think.
She doesn't bother with measurements.
Buy 1 kilo of coarse salt for every ten kilos of cabbage.
Then stuff that sh.. into a barrel and let it cook by itself.
She's a savage.
Display Morethis reminds me, do you know how my mum makes sour cabbage for the winter?
It's Kimchi without spice, something we Romanians do. But the germans call it Sauerkraut? I think.
She doesn't bother with measurements.
Buy 1 kilo of coarse salt for every ten kilos of cabbage.
Then stuff that sh.. into a barrel and let it cook by itself.
She's a savage.
thats how my parent cook too
I asked my mom for measurements for a specific stew and she was like eyeball it
thats how my parent cook too
I asked my mom for measurements for a specific stew and she was like eyeball it
to this day I have no idea how my mum cooks.
Baking? Yes, she has that down to a science with measuring and so on.
And it tastes amazing. I've made quite a lot of her recipes but it's nowhere near even if I measure it perfectly.
But cooking? She knows it by smell alone, by color alone.
I wish I would have inherited her talent.
But I guess it skips a generation.
I've tried making fake kimchi (like pickled and not fermented)... it didn't work lol
I've made jam before with my family.
another fav of mine is watermelon skin
yes but we just eat the watermelon skin (stir fry mostly) rather than pickle them...
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