The Preserver's Year

Savannah02K

Hello all. am planning to make some beetroot chutney this weekend with last of my beets but then thought day after (in an effort to cut through the house smelling like a chippie for a week) after effect, thought would have a jam making session. I've got loads of strawbs in the freezer but knowing how difficult it is to get a set, I thought I'd take advantage of some of the free apples I've been offered. I've googled for a recipe and got nowhere, does anyone have a good recipe for this? Also, I've got access to both eaters and cookers - any recommendations which would be best? First time at strawberry jam of any kind!

Fishcake_Random

Hello everyone,
Not popped in for a while as been busy making preserves. So far have made 2 batches of Autumn Jam (damson,apple,pear,plum and blackberry) and 2 lots of plum jam. Currently on the stove is a vat of Spicy Apple Chutney to add to my stores.
I still have a carrier bag full of plums left though and could use some ideas. I'm going to make up a dozen small crumbles with some but I need recipes that use up a lot of plums.
x x x x

missychrissy

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!!

You could try your local freecycle group. I have received lots of things that I have needed from them as well as given away things that I no longer used.

missychrissy

annie123 wrote: »

Just been given 40 plus pears by a neighbour, he has no idea what type they are, said he and his wife collected too many from weekend foraging near her mums.
I already have assorted frozen pear pie/desserts, so any ideas what I can do with them please?

I would make pear wine or perry.

missychrissy

Winged_one wrote: »

I have been offered a load of yellow plums, which I expect to get later this week. I have just made 4 pots of damson jam from foraging near MIL.

Any ideas? (And I can't freeze many as the freezer is close to bursting at present).

I made plum wine last year with some plums one of my work colleagues gave me. It was very nice but very alcoholic. I can give you the recipe if you wish.

D&DD

Use freshly picked ripe hips,deep red in colour.Crush or grate them (I usually whizz them in a small food processor) and put at once in to boiling water,allowing 3 pints of water to 2lbs of hips.

Bring back to boiling point then steep for 10 mins.

Strain the pulp through a jelly bag(or the doubled muslin) and when it has ceased to drip return the pulp from the bag/muslin to the pan adding a further 1 1/2 pints of water.Bring to boiling point and steep for a further 10 mins,then strain as before.

Mix the two extracts and reduce them by boiling until the juice measures 1 1/2 pints.Add 1 lb sugar (I use caster) and stir til dissolved.
Pour into sterilised bottles or jars and seal.(I usually process them in a waterbath for 10 mins)

This recipe is taken from my Good Housekeeping Cookery Compendium and of all the different ones I've tried is the one I usually use now HTH

marmiterulesok

Fishcake_Random wrote: »

Hello everyone,
Not popped in for a while as been busy making preserves. So far have made 2 batches of Autumn Jam (damson,apple,pear,plum and blackberry) and 2 lots of plum jam. Currently on the stove is a vat of Spicy Apple Chutney to add to my stores.
I still have a carrier bag full of plums left though and could use some ideas. I'm going to make up a dozen small crumbles with some but I need recipes that use up a lot of plums.
x x x x

What about plum chutney?

I haven't actually made it myself,but have a recipe if you're interested.It sounds good.

450g cooking apples,peeled and cored
450g onions or shallots
1kg stoned plums
175g brown sugar
450g seedless raisins
1tsp ground ginger
1tsp ground allspice
1/4tsp ground cloves,grated nutmeg,cayenne pepper and dry mustard
25g salt
600ml vinegar

Chop apples and shallots/onions,mix them in a large saucepan and add the plums.Stir in all the remaining ingredients,heat the chutney until it is boiling,then reduce the heat and simmer until thickened.Makes about 2kgs.

The recipe is from the HMSO 'Home Preservation of Fruit and Vegetables'.

Fishcake_Random

Hello everyone,
I'm back with another conumdrum, this time with tomatoes. I have about have a carrier bag of teeny tiny plum tomatoes and they are so cute and pretty I was thinking about putting them in brine. Someone told me that I don't need to water bath them as tomatoes are naturally high enough in acid to just be okay on their own in the brine. Can anyone else confirm this? or have tried this? what about packing them in oil?
What oil should I try and use?
x x x x

D&DD

Fishcake I'm always a bit wary about using oil as it can go bad,in my Eating for victory book it says waterbath for 30 mins when using a brine solution.:D
Have you tried drying them?

ChocClare

Fishcake_Random wrote: »

Hello everyone,
I'm back with another conumdrum, this time with tomatoes. I have about have a carrier bag of teeny tiny plum tomatoes and they are so cute and pretty I was thinking about putting them in brine. Someone told me that I don't need to water bath them as tomatoes are naturally high enough in acid to just be okay on their own in the brine. Can anyone else confirm this? or have tried this? what about packing them in oil?
What oil should I try and use?
x x x x

Fishcake, I would say particularly plum tomatoes WILL need a bit more acid - a spoonful of lemon juice if you are bottling them should be enough. If you are packing them in oil, I would dry them first - cut in half, sprinkle with salt and herbes de provence and dry in a low oven (I'm assuming you don't have enough sun around for real sundried stuff) - gas 1, for about 6 hours. You can then let them cool completely on cake racks and then store in plastic bags or in the freezer. If you're going to put them in oil, I'd use light olive oil, but then you really should keep them in the fridge...