Comments on: Lilac Jelly and a Perfect Fall Lunch

By: r4 dsi

r4 dsi — Tue, 30 Nov 1999 06:00:00 +0000

Lilac Jelly is my favorite flavor of the jelly.I am always use this jelly in my breakfast as well as in lunch also with bread.I say to you that you have also try it’s test.

By: lindsey

lindsey — Tue, 30 Nov 1999 06:00:00 +0000

That sounds so lovely! Thanks, Carri and Michael, for sharing. Can’t wait til it blooms again. Maybe peony jelly, for me?

By: Carri

Carri — Tue, 30 Nov 1999 06:00:00 +0000

Hey Rick…That’s actually a photo of fireweed, sorry for the confusion! The variety I used is actually different than one you would find in the midwest…it is a canadian, similar to a James McFarland, but this one’s called ‘Isabella’ Long thraoted light pink blossom’s…very fragrant.

By: Rick T.

Rick T. — Tue, 30 Nov 1999 06:00:00 +0000

I clicked through to the original blog post and the picture of the flowers doesn’t look like any hardy lilac (Syringia) flower I’ve ever seen in the Midwest.

http://extension.unh.edu/FHGEC/graphics/syringia_vul.jpg

Does anyone know what species or variety she is using?

By: luis

luis — Tue, 30 Nov 1999 06:00:00 +0000

This is what makes this blog such tuff blog to stay away from….
Ruhlman I have been kicking around the jelly thing forever.. got the jars… read the books etc.. but you motivate me into trying things. Lilac..fine but I am using whatever is within reach and I am by gosh making me some jelly soon. Outstanding Ruhlman.

By: Laura

Laura — Tue, 30 Nov 1999 06:00:00 +0000

I’ve always wondered how to make flower scented jellies…thanks so much for the lovely recipe, and the lovely photo!

By: Carri

Carri — Tue, 30 Nov 1999 06:00:00 +0000

Eric, I pull the petals completely free of all attachments, and while i didn’t ‘pack’ them, they were lightly pressed. A weight would be good here instead…:) I’ll come up with one.

By: Eric

Eric — Tue, 30 Nov 1999 06:00:00 +0000

A couple questions.

The recipie says “2 cups fresh petals”, what do you have to do to prepare the petals? Do you steep the whole flower head or pick off the petals individually? Also, is it 2 “packed” cups or loose?

By: Max

Max — Tue, 30 Nov 1999 06:00:00 +0000

I’ve been lurking here for a while, but this post knocked my socks off. I’ve never heard of Lilac jelly before. I can’t wait to make this for my wife, a true jellyfile.

Also, picture is amazing.

By: carri

carri — Tue, 30 Nov 1999 06:00:00 +0000

Paul…truly, it tasted like lilacs smell, and after a moment in your mouth it winds it’s way up the back of your throat to your nose, my daughter likened it to smelling the lilacs backward.

By: Natalie Sztern

Natalie Sztern — Tue, 30 Nov 1999 06:00:00 +0000

Bob Y: does not a good post have great pictures? Isn’t there always something to learn if not from one cook to another then from one photo to another? To me, both are important elements of this blog: it just so happens that michael is lucky enough not to have pay in dollars and cents for his pictures (I’m sure he pays in many other ways)

And how fortunate are we that we get to read not just an interesting food blog but one that is highlighted by absolute special pictures.

Every post is a lesson in one form or another

(can u tell i am a fan?)

By: Paul Kobulnicky

Paul Kobulnicky — Tue, 30 Nov 1999 06:00:00 +0000

So? What did the lilac jelly actually taste like. More than just sweet? Does it smell? Is the smell the key to a sense of taste in something so subtle? Inquiring minds want to know.

By: Victoria

Victoria — Tue, 30 Nov 1999 06:00:00 +0000

Donna’s photograph is beautiful.

I have lilacs in the spring so next year I am going to make Carri’s Flower Jelly with it.

Thanks for this lovely post.

By: carri

carri — Tue, 30 Nov 1999 06:00:00 +0000

Maurita…yes, I’m going to do pansy syrup! I still have some fragrant ones blooming on my porch…how fun! Rhonda, thanks for your kind words!

By: Maurita Plouff

Maurita Plouff — Tue, 30 Nov 1999 06:00:00 +0000

Hm, another late spring garden technique. I make violet syrup, myself, with the prolific blossoms of the plant that is pretty much a weed in my garden. Now I’ll try lilac jam!

By: Rhonda

Rhonda — Tue, 30 Nov 1999 06:00:00 +0000

Bob,

I just seen Michael’s explanation of what you may be receiving on RSS feed.

For some, inexplicable and wonderful reason, my feeds from both Michael and Donna’s blog has remained separate.

Now, I understand what you are saying.

Best.

By: Rhonda

Rhonda — Tue, 30 Nov 1999 06:00:00 +0000

Bob, I disagree.

I, personally, and I suspect many others, eat with their eyes first, their nose second and their mouth third.

I love Donna’s photography. It inspires and invigorates me.

They go hand in hand and I absolutely could not imagine this blog without the two intertwined.

By: ruhlman

ruhlman — Tue, 30 Nov 1999 06:00:00 +0000

bob, and others who have mentioned this issue. Because of a typepad issue, all of donna’s posts are going out on my rss feed. i don’t mean to bombard those with no interest in photography with donna’s posts, nor does she. were working of fixing the problem. thanks for your patience!

Pardus, the olives are out of the lye and in fresh water now. eager to get them in the brine. thanks for your help.

By: Bob Y

Bob Y — Tue, 30 Nov 1999 06:00:00 +0000

I very much enjoy this blog, and your books, but is this blog turning into a photo blog? I have great interest in food and cooking, but no interest whatsoever in photography. Lately, we seem to have as much a photo lesson as recipes and thoughts on food. Its getting to be annoying.

By: ruhlman

ruhlman — Tue, 30 Nov 1999 06:00:00 +0000

how annoying that must be. will take the DMB file of that post. apologies to chrome users