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The Preserver's Year

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  • valentina
    valentina Posts: 1,016 Forumite
    Alfieroux
    It must have been beginners luck with the onion marmalade - I don't know what I'm doing but it worked well...I didn't use the sugar recommended in the recipe, just some random brown sugar I had lying around but other than that I just did what she said in the recipe!
  • nopot2pin
    nopot2pin Posts: 5,721 Forumite
    I use my big stock pot for marmalades... and it works fine :D

    I made a variation on the red onion marmalade recipe I have, substituting all the "red" ingredients for "white" ones.
    It is very lovely :D

    Here it is for anyone wishing it :o

    75ml veg oil
    1kg onion, chopped
    250g sugar
    500ml white wine
    200ml rice wine / sushi vinegar

    Heat oil, add onion.
    Cook over medium heat until onions start to brown slightly, stirring all the time.
    Add sugar... cook a bit longer till the onions brown a little more.
    Add wine and vinegar.....stirring, so as not to stick to the pan :eek:
    Cook until onions are brown and saucy.... it does take about 20-30 mins.
    Add salt and pepper to taste.
    Pour into sterilised jars.

    I got 3 jars from this.... that are about 350g - 400g ish ..
    I know its not alot from the ingredients that have gone into it...
    but it is tasty, and better than anything I have ever bought

    I expect white wine vinegar would work as well as rice wine / sushi vinegar.... but thats what I had in.
  • thriftlady_2
    thriftlady_2 Posts: 9,128 Forumite
    1,000 Posts Combo Breaker I've been Money Tipped!
    tinksy wrote: »
    Hi

    Im a preserving newbie so just a couple of quick questions.

    If i make lemon curd will this keep for xmas?? or am I best off waiting til nearer the time?
    Heavens no! Lemon curd lasts about 3 weeks at most and must be refrigerated because of the butter and eggs.
  • Chimera
    Chimera Posts: 492 Forumite
    valentina wrote: »
    Just found this thread - I have just started making chutneys etc, after getting the RC book for christmas. So far I have made the gingered rhubarb chutney and onion marmalade. My question is, is it worth buying a maslin pan, or (as I only make small batches) should I carry on with my big stainless saucepan?
    I asked this last year.. I think the answer is, if you're happy with results so far then stick with it. I ended up treating myself to one from amazon as it was on sale, but then I also didn't have a large stainless steel pan.
  • kippers
    kippers Posts: 2,063 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Combo Breaker
    Just made four jars of rhubarb jam. The rhubarb was from my allotment...it tastes lovely.
  • Chimera
    Chimera Posts: 492 Forumite
    kippers wrote: »
    Just made four jars of rhubarb jam. The rhubarb was from my allotment...it tastes lovely.

    Ooo, thinking of trying this - what recipe did you use?
  • Patchwork_Quilt
    Patchwork_Quilt Posts: 1,839 Forumite
    I use the same amount of sugar as rhubarb and bring to the boil very slowly but here is a recipe from my Reader's Digest book

    3 lb rhubarb
    3 lb sugar
    3 lemons
    1 oz root ginger

    Wash and cut rhubarb into chunks and layer with the sugar in a deep bowl. Squeeze over the lemon juice. Leave for eight hours.

    Put the bruised ginger into a muslin bag and boil with the other ingredients until setting point is reached.

    I love rhubarb jam.
  • queen_of_string
    queen_of_string Posts: 507 Forumite
    Part of the Furniture Combo Breaker
    I have just made some rhubarb and ginger cordial using this recipe:

    http://www.bettyscookeryschool.co.uk/content.asp?storyid=%7BF843E3B1-BDD4-4412-94E1-F415C52FD05B%7D


    It's a very pretty colour and lovely and light. It's a little more gingery than I would like I think, so next time I might halve the ginger content.

    When you drain the pulp at the end of the process, providing you dont squish it too vigourously, the remaining pulp is just like gingery stewed rhubarb and was rather delicious in my morning yoghurt. I think it could be used in most rhubarb applications especially things like fools. nom nom nom.
    Eat food, not edible food-like items. Mostly plants.
  • kippers
    kippers Posts: 2,063 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Combo Breaker
    Chimera wrote: »
    Ooo, thinking of trying this - what recipe did you use?

    Sorry about the delay replying.

    Rhubarb Jam:

    I chop in to chucks and cover with the same weight of sugar and leave over night (i think this draws out the water from the rhubarb)

    In the morn i put the whole lot in the pan and heat slowly until you can't see any sugar chystals on the back of your wooden spoon. I then boil vigorously until the setting point is reached. I sometimes add 1tsp of lemon juice if it's not reaching it's setting point.

    It's as easy as that
  • kippers
    kippers Posts: 2,063 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Combo Breaker
    Forgot to ask: has anyone tried making rhubarb cheese? Apparently it's lovely served at the side of natural yoghurt (it's not a cheese at all- i think it's like the fruit mix you get at the side of muller corner yoghurts)?

    I'd love to hear from anyone who has made it or just tasted it
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