You will need:
500g sweet tamarind (regular tamarind is better if like more sour flavour)
6 cups water or a little bit more
1Â½ cup golden caster sugar
Peel tamarind, place in a pot over low/medium fire, add water and sugar and cook for about an hour and half. Add a little bit more water if needed. Optionally press through the strainer to remove seeds, then place in the jars and close immediately. You do not have to remove the seeds but some do.
This will make about 2-3 medium jars of jam.
The precise origin of preserving fruit using sugar and boiling remains a matter of historical debate, it is known that jams probably began centuries ago in the Middle Eastern countries, where cane sugar grew naturally, (originating centuries before from North India). It is believed that returning Crusaders first introduced jam and jelly to Europe; by the late Middle Ages
A jam is any mixture of fruit and sugar that has been cooked until the pectin within the fruit has caused it to jell. If the solid parts have been strained out leaving a clear liquid this is called jelly. High pectin fruits such as apples can be combined with low pectin fruits such as pineapple. Pectin can be boughtt and added to fruit mixtures.
Non commercially people use a plentiful fruit like crab apples combined with scarcer fruit. With enough pectin and sugar one can jell almost anything.
Blackcurrants do NOT have to be trimmed prior to making jam, however, they DO have to be soaked overnight. If you do not soak them, they will be too tough, and make the jam inedible. The best way to prepare them is, after washing, add the currants to a saucepan of water. Place it on the stove, and turn it on High. Bring it to a rolling boil, the reduce the heat to Medium. Allow it to remain on Medium for 10 minutes, then remove from the heat, and cover it. Allow it to sit overnight, at room temperature, then follow your Jam Recipe.
I prefer to pick out the little stems and dried flower parts as much as possible before cooking. This can be a tedious job.
It comes from the Portuguese word marmelada, a jam or preserve of quince.
With a cup of milk, marshmallows, and jello mix. Dip the marshmallow in the milk. Then, dip the marshmallow in the jello mix. There you go!
think it's 25grams :)
The particles of fruit have been coated with sugar, either to much sugar in the manufacturing process or the jam is very old and the ingredients are separating
Use orange mamalade and add about 1/8 of a teaspoon of powdered ginger to each tablespoonful (once mixed do the taste test to be sure that this is the correct amount. Some people like more ginger). Happy cooking, Marcy.
But, seriously, why substitute ginger marmalade for anything? If you truly dislike ginger, use any other marmalade.
If you can't find Ginger Marmalade and don't like oranges, you can add 1tsp per 1C Apricot preserves as well (I'm trying to approximate the "heat" of a good ginger marmalade -- the 1tsp may be too much or too little for you).
You can also finely mince 2-3Tbsp or fresh, peeled ginger per cup of apricot preserves (or orange marmalade) and heat over low heat until the perserves or marmalade melts, then let it rest over very low heat, below a simmer for 30 min in order to let the flavors blend. Cjonb 17:59, 2 Jun 2008 (UTC)
Or, to keep it really simply but amazingly flavorful - I'm assuming you're cooking a savory dish here - just halve a chunk of fresh ginger vertically (no need to peel) and stir it in with other spices once the onions are almost cooked, along with a pinch of sugar. Let it cook with the onions for a while and discard it when the sauce or soup is nearly cooked and the ginger has done its job. Couldn't be easier. You could put in a whole chili, which will enhance the flavor of the ginger, and discard that when you feell your sauce has sufficient warmth or, even, heat.
Of course, if you're cooking a cake or dessert, and like the flavor of ginger, just use powdered ginger sparingly: next time you cook the recipe you might decide to use more, or less.
A note here; if you want ginger marmalade and your local stores don't stock it, it's very easy to buy online and keeps forever, as do all jams (preserves) which is why they were invented. You'll find yourself spreading it on toast before you know it.
The link for ginger marmalade, below, can be navigated to a full list of products, click on Products; they ship worldwide.
Petals only from 10 large hibiscus flowers
1/4 cup of lemon juice
1/2 cup of boiling water
2 cups of sugar
Detach petals from calyx and discard calyx. Chop petals finely and place in a very deep pyrex bowl. Cover petals with lemon juice and microwave on high for 4 minutes. Add boiling water and sugar and stir well. Cook 2 minutes then stir. Cook another 2 minutes, stir and then cook 2 minutes more. Let cool for about 1 hour. When cool, cook for 4 minutes then stir. Cook for a further 2 minutes and stir. Cook 2 minutes more and stir. Let cool slightly and pour into a sterilized jar. Refrigerate before using.
This recipe produces a rich red spread with the consistency of honey. It has a distinctive flavor and is delicious on toast or scones. Can be used as a glaze or diluted with white vinegar for sauces or marinades.
Yes, they can.
A high power RF emitter wold do the job. However, if you do it successfully, a lot of people will get real upset about not being able to use the GSM networks, they complain and the local radio licensing authority will be out to investigate. Then, you are in huge trouble. Probably not wise to do it. Alternatively, if it is to prevent GSM devices being used inside a building, a Farady cage might work. It is made of metal sheets that enclose a room or building, all connected to each other and all connected to ground. Effective, but expensive and it cuts out all other RF signals as well. == For "local" control of the airwaves, a low power transmitter can be used as a "jammer" on these frequencies. That will allow z"quiet" in areas that one wishes to control things. A movie theater, perhaps. But any attempt to "push the envelope" will be met with Federal force. Check around before running loose on this. The FCC controls the airwaves, and they aren't very patient with the patent infringement of the rights of mobile communicators to use those airwaves. And they have a little van with a couple of geeks in it to track you down. They're well equiped and good at it. Trying to seal a building against electronic communication is difficult and expensive, particularly if you have "variable" openings in it where people and/or vehicles are coming and going.
'Session-jam' is a term commonly used in Bangladesh to refer to the failure of public universities to graduate students according to schedule, due to lengthy closures occasioned by politically motivated violence. Students in public universities in Bangladesh might finish their degrees two years after their compatriots studying in private universities, where session-jams do not occur. A useful source is Private Higher Education in Bangladesh - www.unesco.org/iiep/en/publications/pubs.htm
it will freeze and harden
Yes! Berries can be added to Orange Marmalade, specifically Cirtus Berries. One such example is: Goose Berry, which is mostly grown in tropical Climatic Zones.
Jam is made with whole fruit that is cooked down to release the pectin. Jelly is made with fruit juice that pectin is added to. While many canners of today use pectin in jam, it is not traditional. Preserves use the whole fruit without breaking it up, and marmalade uses the zest and pulp, and the juice, however not the whole fruit. The whole fruit would result in a bitter product.
Or more to the point:
His favorite food is bisicuts mash potatoes and green beans. Also it was rice and ice cream
Biscuits, mashed potatoes, and green beans
James Connolly's (note proper spelling) last statement (which was not a speech) is available from: http://www.marxists.org/archive/connolly/1916/05/laststat.htm All his publications/speeches are available from the Connolly archive at: http://www.marxists.org/archive/connolly/ Given to his daughter Nora Connolly on eve of his murder by the British To the Field General Court Martial, held at Dublin Castle, on May 9th, 1916: I do not wish to make any defence except against charges of wanton cruelty to prisoners. These trifling allegations that have been made, if they record facts that really happened deal only with the almost unavoidable incidents of a hurried uprising against long established authority, and nowhere show evidence of set purpose to wantonly injure unarmed persons. We went out to break the connection between this country and the British Empire, and to establish an Irish Republic. We believed that the call we then issued to the people of Ireland, was a nobler call, in a holier cause, than any call issued to them during this war, having any connection with the war. We succeeded in proving that Irishmen are ready to die endeavouring to win for Ireland those national rights which the British Government has been asking them to die to win for Belgium. As long as that remains the case, the cause of Irish freedom is safe. Believing that the British Government has no right in Ireland, never had any right in Ireland, and never can have any right in Ireland, the presence, in any one generation of Irishmen, of even a respectable minority, ready to die to affirm that truth, makes that Government for ever a usurpation and a crime against human progress. I personally thank God that I have lived to see the day when thousands of Irish men and boys, and hundreds of Irish women and girls, were ready to affirm that truth, and to attest it with their lives if need be. JAMES CONNOLLY, Commandant-General, Dublin Division, Army of the Irish Republic
Lenny White...this is a old school funk song. I love it. The name of the song is Peanut Butter.
Because the oils in the peanut butter rises to the top. Its just the way the solids settle to the bottom. Just take a mixer or a knife and mix it up again.
Take two slices of your favorite bread.
Lay them out on the cutting board or counter.
Find your favorite peanut butter and jelly (grape is my favorite) then open up the jars.
Find a dinner knife, not a sharp one, you don't need a sharp knife for this job.
Use butter or margarine to "butter" both slices of bread. (only the side facing up)
Put the peanut butter on the right side piece of bread about 1/4 inch thick. (do not put peanut butter on the left hand slice, it will change the taste and mouth feel, you will have to start all over)
Put your jelly on the left hand slice of bread, about 1/4 inch thick.
Place your hand under the left hand side slice of bread, the one with the jelly!
Lift the slice and flip it jelly side down on top of the right hand side slice of bread (the one with the peanut butter)
Press down lightly to seal and if you want to be fancy, cut it in half and place both halves on a small plate.
Pour a large glass of cold milk, take both and go watch cartoons, let mom and dad sleep in for a change.
* Allow gelatin to set until completely firm, several hours or overnight.
* Before unmolding, dip knife in warm water and run knife around edge of gelatin to loosen.
* Dip mold in warm water, just to rim, for 10 seconds.
* Lift from water and gently pull gelatin from edge of mold with moist fingers. Place moistened serving plate on top of mold. Gently remove mold.
Give me food and I will live give me water and I will die what am I?
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