Comments on: The Best Euro 4.90 I Spent in Paris… https://www.marketmanila.com/archives/the-best-euro-450-i-spent-in-paris A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 13 Jul 2014 02:11:49 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: betty q. https://www.marketmanila.com/archives/the-best-euro-450-i-spent-in-paris#comment-188086 Fri, 12 Jun 2009 15:39:24 +0000 http://www.marketmanila.com/archives/the-best-euro-450-i-spent-in-paris#comment-188086 MarketFan (my SIL!!!)…Hey, you have something going there. Balimbing would be akin to unripe tomato…the really green ones which can be mapakla too and asim…I made a Spicy Green Tomato Chutney last year with all the green tomatoes people gave me when the fall season arrived….It was a big hit! I regretted giving most of it away and not keeping a few bottles. I used it as a dip for samosas and even lumpia shanghai (I just thinned it out a bit).

]]> By: Marketfan https://www.marketmanila.com/archives/the-best-euro-450-i-spent-in-paris#comment-188085 Fri, 12 Jun 2009 15:19:54 +0000 http://www.marketmanila.com/archives/the-best-euro-450-i-spent-in-paris#comment-188085 I wonder if balimbing (star-shaped fruit) can also be turned into something like the camias chutney. They seem to have similar tartness. Balimbing juice is great in Indonesia where the fruits are bigger and sweeter but the local ones are more “maasim” and “mapakla”. What can we do with them?

]]> By: bluegirl https://www.marketmanila.com/archives/the-best-euro-450-i-spent-in-paris#comment-187989 Thu, 11 Jun 2009 23:59:09 +0000 http://www.marketmanila.com/archives/the-best-euro-450-i-spent-in-paris#comment-187989 Thanks BettyQ! I am going to give it a try on Sunday. Lucky for me, they are pitted. Hm…. the Sour Cherry Upside Down Cake also sounds tempting…

]]> By: betty q. https://www.marketmanila.com/archives/the-best-euro-450-i-spent-in-paris#comment-187889 Thu, 11 Jun 2009 08:18:16 +0000 http://www.marketmanila.com/archives/the-best-euro-450-i-spent-in-paris#comment-187889 Hay…OK,pectin…add the pectin and let it come to aboil 3 mnutes. Then get a platito and put about 1 tbsp. in the platito and place in cooler…to test the gelling thingey. Keep on stirring if not gelled enough and continue to cook for a few ore minutes. Pack into sterilized jars and process.

Other uses of your tart cherries, make a Sour Cherry Upside Down Cake…or salsa or chutneys.

For Christmas I made this a few years ago…Brandied Fruits. Place cheeries or fruits as they come in season. Put them in abig garapon. Pour dark rum to cover fruit. Add sugar to taste, lemon peel, orange peel, and cinnamon stick. Strawbeeris season, add them NS ALL THE FRUITS in season. Adjust eh rum and sweetmes and spices once you have all the fruits in the garapon. Place it in the cooler. to age. Then near Christmas, pack into sterilized jars and give away for Christmas!…BRANDIED FRUITS!

]]> By: betty q. https://www.marketmanila.com/archives/the-best-euro-450-i-spent-in-paris#comment-187888 Thu, 11 Jun 2009 08:08:13 +0000 http://www.marketmanila.com/archives/the-best-euro-450-i-spent-in-paris#comment-187888 OMG, bluegirl…30 pounds?!? I hope they are pitted! What am I talking about. I just picked the same amount of strawberries today! Ok…if they are not pitted, you have a lot of work to do! If you want to make jam, best to wear gloves and a RED t-shirt or you will have red hands the rest of the week! Yup, sour cherry jam rocks!!!!

For cherry jam or any berry… I either mash some of the fruits and leavethe others in big pieces so they know what they are eating. Put all the fruits in a non reactive pot. Let it come to a boil. Then measure the fruits and juice. Now, if the fruits are sweet like mangoes, or strawberries or blues/blacks…I only 25 % of the sugar. Say if you have 4 cups of fruits, I add 1 cup sugar. BUT I use a NO ADDED SUGAR PECTIN! But if the fruits are tart like rhubarb, then I add the full amount of sugar….say if you have 8 cups of sour cherry plus juice, add 8 to 10 cups of sugar. and you can add a packg of regular pectin. Sugar aids in the gelling process.

So, then add your sugar and let it come to aboil. Now, if you are using PECTIN

]]> By: Connie C https://www.marketmanila.com/archives/the-best-euro-450-i-spent-in-paris#comment-187884 Thu, 11 Jun 2009 07:53:33 +0000 http://www.marketmanila.com/archives/the-best-euro-450-i-spent-in-paris#comment-187884 Ooops, sorry, just went back and saw the recipe for the camias jam.

]]> By: Connie C https://www.marketmanila.com/archives/the-best-euro-450-i-spent-in-paris#comment-187883 Thu, 11 Jun 2009 07:51:21 +0000 http://www.marketmanila.com/archives/the-best-euro-450-i-spent-in-paris#comment-187883 Hey betty Q. Please clarify re use of pectin with above recipe. Is it for camias jam? or chutney? or both? did you have an earlier camias jam recipe that I missed in an earlier post?

Thanks. I am already eyeing the neighbor’s camias tree from out of my kitchen window in my Puerto Princesa home.

]]> By: bluegirl https://www.marketmanila.com/archives/the-best-euro-450-i-spent-in-paris#comment-187868 Thu, 11 Jun 2009 06:09:16 +0000 http://www.marketmanila.com/archives/the-best-euro-450-i-spent-in-paris#comment-187868 Sorry, this is off-topic….

Betty Q: Help! I found 25-30# frozen tart cherries (this is the description on the box) in our freezer. I don’t know what to do with them. The boys are suggesting I make them into jam. Do you think this is a good idea? And would you have a good cherry jam recipe?

Thank you!!!!

]]> By: betty q. https://www.marketmanila.com/archives/the-best-euro-450-i-spent-in-paris#comment-187844 Thu, 11 Jun 2009 03:19:38 +0000 http://www.marketmanila.com/archives/the-best-euro-450-i-spent-in-paris#comment-187844 Marisse: my head was swirling thinking about the camias jam while I was typing this…subbing camias for the rhubarb that I forgot to type in the 1 cup apple juice (omit the apple juice if you have boxed pectin).

Here is my recipe for rhubarb chutney…sub Camias for rhubarb, OK?
4 cups rhubarb( or camias)
4 cups sugar
4 cups chopped onions
2 cups white vinegar
1 tsp. each salt, cinnamon, allspice, cloves and cayenne (omit cayenne if you don’t like zip)
Simmer everything in A NON REACTIVE POT to thicken about 1 1/2 hours/ Now, during the last 20 minutes, put in 2 to 3 tbsp. of Minit Tapoica. Now, rhubarb exudes a lot of liquid. I don’t know if camias would do the same. Just gauge the liquid. Do you like samosas? You can serve this camias chutney with samosas!

]]> By: marissewalangkaparis https://www.marketmanila.com/archives/the-best-euro-450-i-spent-in-paris#comment-187819 Wed, 10 Jun 2009 21:55:13 +0000 http://www.marketmanila.com/archives/the-best-euro-450-i-spent-in-paris#comment-187819 Ahhh..really envy you MM!!

Bettyq—I’ve placed that Camias jam/chutney into my “notebook”. Now to hunt for camias–will do it this weekend!!Really want to develop some Philippine fruits into jams.
When you travel esp.especially in Europe..you see so many kinds of jams..and I always ask…we should have a lot of jams due to the abundance of fruits here….
I love baguettes—the Vietnamese have learned to do them so well….

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