Text 14076, 75 rader
Skriven 2011-07-30 08:52:18 av Dave Drum (1:18/200.0)
  Kommentar till text 14062 av Dale Shipp (1:261/1466.0)
Ärende: Store Brands
====================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> We've tried various store brand items.  Have not found a store brand
 DS> cola that we like as much as Coke.  Ditto with cereals.  BUT, our
 DS> Safeway has store brand jellys and preserves that are better by far
 DS> than any brand name version we've tried (e.g. Kraft).

 DD> Better than Schmuckers or Knott's Berry Farm????

 DS> Haven't had either of those in years, but I'd say better or at least
 DS> just as good.  Come here sometime, and we'll arrange a taste test for
 DS> you to judge for yourself.

We'll do that. The very next time that I am in your area. I haven't had Knott's
product in donkey's years and that was on the left coast - although I have seen
the label in some upmarket stores from time to time.

The only Smucker's I have had recently is a pretty good sugar-free (or
no-sugar-added) apricot jam. It didn't last long around here.   Bv)=
 
 DS> Years ago, Ian visited with us.  He brought some of his home made
 DS> orange marmalade.  We put it up beside Safeway brand orange marmalade
 DS> and neither one of us could see any substantial difference.  Both were
 DS> made from Seville oranges.

I like marmalades ... but, being extra-sweet I try not to let temptation
overcome my sense of reality. I especially like blood orange, lime and
tangerine marmalades in addition to the "regular" orange.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Apricot Honey Jam
 Categories: Five, Condiments, Fruits, Citrus
      Yield: 9 cups

      6 lb Ripe apricots; stoned
      2 c  White sugar
    1/2 c  Mild honey
      3 tb Lemon juice
 
  Wash the apricots. Cut them in half through the natural
  indentation and remove the pits. Slice each half into 4
  lengthwise strips. There should be approximately 4 quarts.
 
  Gently combine the apricot slices, sugar, honey, and lemon
  juice in a large nonreactive bowl. Allow to stand at room
  temperature for 3 to 4 hours, stirring several times to keep
  the fruit coated and to help the juices dissolve the sugar.
 
  Pour the fruit mixture into a large 6 quart nonreactive
  shallow preserving pan and bring to a boil over high heat.
  With a metal spoon or fine mesh skimmer, skim off any foam
  that forms on top. Reduce heat to medium. Continue cooking,
  stirring occasionally, for 20 to 30 minutes until the
  mixture is thick with a few chunks left and appears slightly
  glazed.
 
  Turn off the heat and skim any additional foam. Ladle into
  hot sterilized jars, wipe rims clean with a damp towel, and
  seal with new lids and metal rings. Process in a hot-water
  bath for 5 mins.

  Remove, cook, check seal, label, and store.
 
  Makes 9 cups. 

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

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