The Preserver's Year

milliemonster

Hi everyone!

I need a bit of help, I am a bit of a jam making novice but I made some blackberry and apple jam at the weekend using blackberries we foraged locally and apples from my tree in the garden and its turned out really well, this is after a disastrous attempt at cherry and almond jam where I think I over boiled it as it set like concrete in the jar!

Yesterday I had a go at making plum and ginger from a recipe I got off the internet, the recipe said you have to boil the plums rapidly for 30 mins then test for a set, which seemed a lot, and after the cherry attempt I was very wary of leaving it this long, so I kept testing after every 10 mins, but it did take around 40 mins to set (there was lemon juice in it), however, it also tastes a bit burnt? even though I watched it carefully, is it that I maybe just didn't put enough lemon in?, the blackberry jam only took around 8 minutes to get a set and the cherry was about the same

LittleGem

Hi MillieMonster,
I'm no help on the plum jam, but was just wondering if you use cooking or eating apples for your apple and blackberry jam?
x

milliemonster

Hi little Gem, I used cooking apples, although I guess you could use eaters aswell?

kinkyjinks

Gigervamp wrote: »

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.

Yes they were. I never read the bit about using less water for juicy fruits, well I probably did but didn't fully digest what I read I'll remember next time

Jevvers

D&DD I just read last night in The River Cottage Cookbook that it is traditional to pick rosehips after the first frost :-)

anna_p86

kirstygem wrote: »

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!!

Tell friends/family/neighbours/work colleagues you need empty jars, I guarantee they will come flooding in!

Wonderful thread, feel so inspired.

Out if interest has anyone tried blackberry whiskey? Have a glut of blackberries in our garden, and I'd love to make this for my brother's birthday!

Patchwork_Quilt

Ampersand I don't cook in metric but my book says 1 lb sugar to every 1pint juice for jellies unless the fruit is low in pectin, in which case, no more than 3/4 lb sugar.

Hope this helps.

Patchwork_Quilt

anna_p86 wrote: »

Out if interest has anyone tried blackberry whiskey? Have a glut of blackberries in our garden, and I'd love to make this for my brother's birthday!

We make blackberry vodka - add the same amount of sugar to the washed blackberries (actually, I tend to use a little less). Put into sterilised jars. Cover with vodka. Seal and shake. Sterilise by water bath method, if required. Store for a few weeks for flavour to infuse.

ampersand

Thanks pq - just went ahead and used 3k and a bit more for luck. All in wrong i.e.large, jars[had no small ones left.] It matters not. Licky taste is yum. Pan cleaned, stove ditto - best head for bed. Early gym start in a few hours, before Charity Shop day. I'll be eyeing up the rosehips.
Night all.

D&DD

so sorry Amps I got carried away sorting out my recipes today and just remembered I promised you a rosehip recipe will write myself a note to do it in the morning