The Preserver's Year

annie123

thank you, may have been a bit tight with the sugar, I did add lemon juice, will try a reboil first before adding more sugar

kinkyjinks

Gigervamp wrote: »

I've only just seen your post, so it's probably too late, but there is no damson jelly recipe in the book (if you'r talking about the river cottage preserves book) so I'm confused.

Do you mean the hedgerow jelly recipe? That one uses 2 kilo's of fruit, half of which is apples or crab apples which is probably why she uses that amount of water as there's not much juice in them. If you're using damsons alone, you probably wouldn't need as much water as they have more juice in them.

It's not an actual recipe but in the bit where she explains about making jellies (just checked and it's page 51) she lists some fruit and tells you how much water to add for different kinds of fruit. The measurements were way wrong and I've been left with around 10 jars of lovely tasting plum syrup . I've already put it back on to boil twice now (probably an hour and a half in total:eek:) and each time it's been way past the 104.5 degrees she claims is setting point.

I put it into sterilised jars so have been considering my options and have come up with...pass it off as ice cream syrup (but some were meant for hampers) get more damsons and use minimum water then add this juice to the syrup and boil up again or try one more time to reduce it down enough to set.

Next time I'll follow my gut instinct and not the recipe

Gigervamp

Ah, yes, found it. It mentions using less water for juicy fruits like berries. Were your plums particularly juicy? Maybe use those quantities instead.

I use the hedgerow jelly recipe, that comes out well.

ampersand

I'd like help with rosehips, please.

I see huge bushes of[I think]rosa rugosa hips ripening, presently tomato skin orangey/red - when are they ready for picking/use? They look big already - medlar size, c.4>5cm diameter.

ALL tips,advice,recipes are very welcome.

I'll be out there again on Tuesday, so would appreciate input before then - thankyou in advance for ANY contribution.

D&DD

Ampersand I always pick mine after the first frost..I read it somewhere years ago but too confuddled atm to think where:D
Will dig out the recipe I used for rosehip syrup in the morning you just have to make sure you strain it well to get out the fine hairs I use doubled up muslin usually

ampersand

Thanks D&DD(and also Congratulations on your signature - what a magnificent achievement!]
In fact, the double muslin is doing service right now, since last night, on 15lbs of windfall apples - mint and thyme jelly in utero.
Would never have thought of waiting so long to pick the hips, suspecting rather that it should be now.
I'd like to do jelly, too - just wonder if it's same method, same equal sugar>pulp proportion?
Thanks again - look forward to anything you come up with.
#########
They definitely are rosa rugosa.

Jevvers

First frost is for sloes, although I don't usually wait that long for them.

missychrissy

ampersand wrote: »

I'd like help with rosehips, please.

I see huge bushes of[I think]rosa rugosa hips ripening, presently tomato skin orangey/red - when are they ready for picking/use? They look big already - medlar size, c.4>5cm diameter.

ALL tips,advice,recipes are very welcome.

I'll be out there again on Tuesday, so would appreciate input before then - thankyou in advance for ANY contribution.

I make Rosehip wine. It is very like sherry so last year I used a sherry yeast (from Hop and Grape). I find it is a good substitute for sherry. I have to be in the mood for a glass of sherry but I use it in Chinese cooking. I have kept it up to 3 weeks in the fridge after opening. It might last longer but I havn't kept it any longer than that.

I use C J J Berry's recipe. I do 5 gall batches as I have 5 gall fermenters with taps but his recipe is for 1 gall: 3 lbs rosehips crushed (I use a food processor). Put the crushed rossehips and 2.2lb(1kg) sugar into a sterilised container; add 6 pints of boiling water; stir well until the sugar is completely dissolved. Allow to cool to about 20C and add 1 teaspoon of general purpose yeast and 1 teaspoon of yeast nutrient. Cover the container and leave in a warm place for 2 weeks, stirring daily.

Then strain through a nylon sieve or 2 thicknesses of muslin into a fermentation jar, and fit an air lock.

I then rack off after a month and then again after a further month testing the SG each time until I think it is ready for bottling.

At present they are not quite ready in my area but I don't think they will be very long before they are ready for picking.

JillS_2

ampersand wrote: »

I'd like help with rosehips, please.

I see huge bushes of[I think]rosa rugosa hips ripening, presently tomato skin orangey/red - when are they ready for picking/use? They look big already - medlar size, c.4>5cm diameter.

ALL tips,advice,recipes are very welcome.

I'll be out there again on Tuesday, so would appreciate input before then - thankyou in advance for ANY contribution.

D&DD wrote: »

Ampersand I always pick mine after the first frost..I read it somewhere years ago but too confuddled atm to think where:D
Will dig out the recipe I used for rosehip syrup in the morning you just have to make sure you strain it well to get out the fine hairs I use doubled up muslin usually

I've read that you can pick them before frost and instead stick them in the freezer overnight. I think the frost is to soften up the skins somewhat.

kirstygem

Hi I am planning to make my first ever jams and chutneys for Christmas presents and am wondering if anyone can recommend the cheapest place to buy my empty jars. Thanks, sure I will be back on with more queries when start making!!