For Midwestern ex-pats like myself, today is Pączki Day: the Thursday before Lent and the beginning of pączki season. Polish-Americans (and their fans) down these lard-enriched doughnuts, glazed in sugar and filled with creamy... (8 replies, last updated by heWho February 20, 2009)

purple color like Welch’s grape jelly garnered the first “Wow!” of many to come. Initially a leathery/earthy nose plumping up with aeration to reveal dense black fruits and anise, this wine offered much more to... (0 replies, last updated by Melanie Wong August 25, 2001)

Well, I must admit, I’m not a big fan of chutney-type substances. Perhaps it’s a texture thing. Not a fan of “chunks” in jammy/jelly kinds of things. I look forward to hearing about it though. I’m... (17 replies, last updated by greygarious March 17, 2009)

. For dessert we shared 3 things: Homemade donuts w/ zinfandel grape jelly - Awesome. Freshly fried on order, grape jelly was delicious. Tasted like fried dough at the fair, but fancier. Banana cake w/ caramel and vanilla ice cream... (4 replies, last updated by Pammel May 13, 2008)

my jams a bit more jammy. Needs work, in my opinion. June Taylor give samples of all her jams. I really respect her jams, but I really favor the jams from the people like Frog Hollow and Langier that grow the fruit. But try some... (5 replies, last updated by Stanley Stephan November 10, 2002)

fruits in there like pineapple. . JELLY, MARMALADE, CHUTNEY Rustic, homey jellies and marmalades are hand-made in small batches from top-notch ingredients. Pricey ($9) but worth every penny. Made with the best seasonal fruit, that... (5 replies, last updated by Agent 510 January 31, 2009)

itself.. not big and clumsy. The flavours were salted caramel, lemon, coffee, sour cherry, chocolate, orange chocolate, pistachio (which had this weird floral taste), lavender cassis (way too sweet jammy), vanilla (not that... (29 replies, last updated by ChantelToronto May 20, 2009)

. Spanish Nougat/Turron (I personally like the Blando, and Yema Tostada from El Almendro, and Delaviuda). I get these at our neighborhood cheese shop and Italian grocery around Christmas time. Swedish Jellies and Licorices eg Gott... (40 replies, last updated by smartie December 31, 2008)

I just put up 3 batches of plum jelly last weekend. I would suggest you get a kettle style canner that goes on your stovetop. It’s like a big pot with a lid and it comes with all the supplies you need. Except your jars and... (41 replies, last updated by humptydumpty January 15, 2008)

am not wearing gloves and I have a white counter, using an old white plastic board to catch everything though. A little splattering but could care less. I have a mission. Any ideas for the juice? I was going to do martini’s... (48 replies, last updated by chef chicklet December 9, 2007)

and white slabs. Jammy, tart blackcurrant cylinder was topped with baby meringues of raspberry and tart yoghurt; pistachio tyre was appetising yet its elderflower jelly drops were not; and white and dark chocolate sandwich had... (0 replies, last updated by food.snob August 4, 2009)

. Maybe beets and blood orange with a champagne vinaigrette and shaved dark chocolate. Do you think the champagne could stand up to this? I’m also considering a roasted cauliflower with chocolate jelly here. I don’t... (14 replies, last updated by DCDOLL December 22, 2007)

Excellent advice so far. All would add is that if your raspberry jam is very sweet you might want to cut it with some lemon juice, currant jelly or lingonberry jam because otherwise you lose a contrast that I find makes the... (13 replies, last updated by pitu February 5, 2007)

Cranberry upside down cake – you make it like pineapple upside down, but with a small bit of orange juice added to the brown sugar and butter at the bottom of the pan. The result - a tart jammy cranberry topping, mmm. I... (20 replies, last updated by chris October 27, 2005)

was really wonderful. Slightly tart, sweet, and gooey w/ a luscious jammy quality. Reminded me of cherry pie, but not quite. I was worried the skin might lend an unpleasant flavor or texture, but on the contrary, it melded in... (21 replies, last updated by Carb Lover November 2, 2006)