The Preserver's Year

Fruball

I am placing an order on Lakeland for jars for my first ever attempt at making preserves (crabapple jelly that my late nana used to make) and wondered if I need waxed discs as well as the metal lids?
Thank you

Oh, and is a preserve thermometer a good investment? They are £6.99 so won't buy one unless I need to (I am a beginner so not sure)

stiltwalker

Hi there,

I never use wax discs on either jam or chutney unless I'm using jars that don't have lids (jam only as you have to have proper lids for chutney or the vinegar evaporates) and have never had any propblems as long as I pot hot jam/chutney into warm jars and screw or clip the lids on straight away.

As far as a thermometer goes it depends on how techie you like to be when you cook. I've always been perfectly happy with the plate test - before you start put a plate in the freezer and when you are getting to the point you think the jam or jelly might be getting there take it out and drip a bit onto the plate. Wait a moment while it cools and push with your fingertip and if it wrinkles pot it up it's ready, if not wipe your plate off, put it back in the freezer to keep cold and continue boiling for another 10 or 15 minutes then repeat test etc. YOu don't need to use this test for chutney, it's ready when you can draw your spoon across the bottom of the pan and the line takes a few moment to ooze back.

Of course you can use a thermometer for other things, if you fancy making sweets, fudges or toffees to add to hampers or just to treat yourself then you really do need one for that as the tests for those are much harder to do accurately. and while fudge eaten with a spoon is still yummy (and I speak from experience:rotfl:and my family still remind me more than 20 years on - I made it for a brownie badge) it's not as pretty on a cello bag!

ETA: £6.99 does not seem a bad price if you're paying postage on lakeland stuff anyway just looking on ebay for a new one myself as mine just broke - well actually I killed it (oops) - and they seem to be going for anywhere from just over a fiver to more than 12 quids.

Fruball

stiltwalker wrote: »

Hi there,

I never use wax discs on either jam or chutney unless I'm using jars that don't have lids (jam only as you have to have proper lids for chutney or the vinegar evaporates) and have never had any propblems as long as I pot hot jam/chutney into warm jars and screw or clip the lids on straight away.

As far as a thermometer goes it depends on how techie you like to be when you cook. I've always been perfectly happy with the plate test - before you start put a plate in the freezer and when you are getting to the point you think the jam or jelly might be getting there take it out and drip a bit onto the plate. Wait a moment while it cools and push with your fingertip and if it wrinkles pot it up it's ready, if not wipe your plate off, put it back in the freezer to keep cold and continue boiling for another 10 or 15 minutes then repeat test etc. YOu don't need to use this test for chutney, it's ready when you can draw your spoon across the bottom of the pan and the line takes a few moment to ooze back.

Of course you can use a thermometer for other things, if you fancy making sweets, fudges or toffees to add to hampers or just to treat yourself then you really do need one for that as the tests for those are much harder to do accurately. and while fudge eaten with a spoon is still yummy (and I speak from experience:rotfl:and my family still remind me more than 20 years on - I made it for a brownie badge) it's not as pretty on a cello bag!

ETA: £6.99 does not seem a bad price if you're paying postage on lakeland stuff anyway just looking on ebay for a new one myself as mine just broke - well actually I killed it (oops) - and they seem to be going for anywhere from just over a fiver to more than 12 quids.

Thank you :A

floyd

I have the thermometer from Lakeland too, a few of the comments mentioned that the lettering comes off after washing. I tend to put mine into a jug of boiling water when I take it out of the hot jam/chutney (as cold water could break it) then wipe gently with a wet soft cloth or even kitchen roll and so far I haven't lost any letters

I still do the plate test alongside but I find the thermometer useful to give me an idea when to strat testing as some jams and jellies need 30 mins of boiling before they are anywhere near ready.

Just a point of caution, when using the thermometer with jellies, they tend to reach setting point a few degrees below that for jam, no idea why

Fruball

floyd wrote: »

I still do the plate test alongside but I find the thermometer useful to give me an idea when to strat testing as some jams and jellies need 30 mins of boiling before they are anywhere near ready.

Just a point of caution, when using the thermometer with jellies, they tend to reach setting point a few degrees below that for jam, no idea why

I put my order in but didn't order the thermometer as the crabapple jelly recipes i found didn't have a guide to what temp setting point would be....

hey ho! Hope it works, or theres always next year :rotfl:

I am getting impatient to make it now but got to wait for jars as I have none here, but will be saving ALL my jars from now on!

hermum

I'm in the process of making apple & onion chutney from frozen apples, I defrosted the apples to start with in the pan & drained off the water. However after about 5 hours of cooking it's still too wet & isn't really thickening at all. I think that the apples must have been too wet, combination of windfalls.
Can anyone advice on the best thing to do please.
I've thought of,
draining off some of the liquid
or bunging in some dried onions
Adding more fresh chopped onions
I made it last night & let it go cold to see if it's thick enough when cold & it's still more of a sauce than a chutney.
Thank you

anna_p86

^ you need more pectin. Try adding more sugar & the peel and juice of a lemon. I had the same problem with blackberry chutney, but did this & it turned out well in the end. :j

hermum

anna_p86 wrote: »

^ you need more pectin. Try adding more sugar & the peel and juice of a lemon. I had the same problem with blackberry chutney, but did this & it turned out well in the end. :j

I was just coming back to say that I found the answer on another site, thank you. It had thickened quite a lot on cooling, so to pot it I needed to reheat it & I threw in lots of sultanas & simmered it for a while longer.

Fruball

My first attempt ever at making crabapple jelly is underway!!!

As I type this it is straining thru an old muslin hanging off my kitchen cupboards Temptation to squeeze it is tormenting me but I know I shouldn't if I want clear jelly... Altho HFW says to maximise it then squeeze and that the cloudyness doesn't change the flavour.... hmmmmm

I can't strain it overnight as I have to go out in the morning (anyway, i am far too impatient) so I will leave it for about 5 hours or so - there doesn't seem to be much liquid for 2 kilos of crabs.....

How many jars would you usually get from 2 kilos?

Fruball

This amused me.... Read the recipe then the notes at the bottom... written by a man


linky