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[QUESTION] What are your favorite spices to use in soups?
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I'd probably squeeze the juice and freeze it. Then use the skins for chimia (a type of jelly - see further info below*). Here's the recipe:
That's it. If preserving it put it inside pots while still boiling hot, and they should outlast the thermal death of the Universe.
*further info: @FuglyDuck@lemmy.world mentioned that the distinction between jam and jelly depends on the country for English speakers. Well... when you speak Portuguese it varies regionally in Brazil (and likely in Portugal, too), and it might have one to three categories. I grew up with three:
That's basically as far north as Paraná though. Norther than that (São Paulo) and people don't use the word "chimia"; go further north and they take "geléia" and "doce de frutas" as synonymous.
hmmm.
that sounds delicious. gonna have to give a go the next time I have too many grapes. Usually I go with blackberry jam boil the black berries until they're easily mashed, mash through a fine strainer to get rid of the seeds, then add sugar, a little lemon zest, some cinnamon. some conrstarch. add some water to help things mix, and reduce to the right consistency.
It, ah, also makes an awesome topping for vanilla ice cream, if you add some whole berries back in while it's reducing.
I'm a bit biased because I grew up with this sort of stuff, but I think that it is delicious. Just don't skip the first step (boiling then straining the water), specially with darker grape varieties, otherwise the tannins get a bit too strong.
That's an amazing idea. And I think that blackberries are in season now here (it's usually late Feb, early March in the S. Hemisphere), might be worth checking the neighbourhood for some.
for topping, I suggest leaving it a little more liquidy, but you can also heat it up a bit.
also goes great on top of pancakes and waffles if you're not a fan of straight liquid sugar.
This is a nice way of using the leftovers from making blackberry jam. We get about a gallon of blackberries from our back yard each year. I'm gonna give this a whirl.
Chimia sounds really interesting. I've never heard of it before. Thanks for the recipe!
Very interesting about the different types of jellies and jams. I knew about the whole jelly/gelatin thing (I'm from the US so I don't refer to gelatin as jelly).