The Preserver's Year

marmiterulesok

Owl wrote: »

Yes, but can I do it tomorrow.... First day back at work and I am v tired!!!!

Yes,no problem.There's no rush!Thanks.

blondy24

Hello All - New to this thread, but it sounds very interesting and exciting.

Can anyone tell me where the best place is to get seville oranges I would like to make some marmalade (The only thing I have ever made in a jar before is Lemon Curd in my SC). So any help would be appreciated.

Thanks

shopndrop

I bought some in my local greengrocer's this morning. Looked in the supermarkets yesterday, but none of them had any Seville oranges. Local greengrocer said he will have them the whole time they are in season. Now I am looking for a recipe for marmalade. Never made it before, but had a go at some jam in the autumn and it was lovely, now fancy having a go at marmalade.

floyd

Independent greengrocer or market stall are your best bet for cheap Sevilles. I always use Delias recipe and its never let me down yet
http://www.deliaonline.com/recipes/cuisine/european/english/traditional-seville-orange-marmalade.html

blondy24

Thank you so much....I will go to our local market/greengrocers either today or at the weekend.

Owl

Hello

Piccallili is Delia's but with added garlic (about double) and three large carrots!!! To make chilli picalilli just add 1/4 jar (small shop ones!!) of chilli flakes to about half the quantity of picallili...

Christmas Chutney (well, tomato, pepper and aubergine) - google "Christmas Chutney" and it is one of the first hits - the Mary Berry one....

OK, Butternut Squash, Apricot and Almond is in a book...... It is a slow cooker one....here goes:

1 and 3/4 lbs butternut squash (unpeeled and unseeded)
14oz golden granulated sugar
1/2 pint cider vinegar
2 onions - finely chopped
8oz ready to eat dried apricots - chopped
finely grated rind of orange and junice of orange
1/2 tsp turmeric
1 tbsp coriander seeds (i didn't have these so used pickling spice!! It works!!)
1 tbsp salt (I halved this)
4oz flaked almonds

1. Cut squash in half, scoop out seeds, peel, cut flesh into 1/2 inch cubes
2. Put sugar and vinegar in SC, put on high for 30 mins and stir till sugar has dissolved
3. Add butternut squash, onions, apricots, orange rind and juice, corinader seeds and turmeric and salt to SC. Stir well
4. Cover with lid and cook for 5-6 hours, stirring occasionally. After about 5 hours the chutney should be a fairly thick consistency with relatively little liquid. If it still quite runny, cook for the last hour with the lid off. Stir in the flaked almonds.
5. Spoon it into warmed, sterilized jars, cover and seal. Store in a cool dry place for at least 1 month before eating. Use within 2 years. Once opened, store in fridge and use within 2 months.

HTH

Owl x

Owl

Sorry,
add

Pickled cabbage - shred red cabbage, pack tightly into jars, add bit of pickling spice, top up with malt vinegar, keep for 1 month. Eat!! My MIL recommeds to eat this with Scouse!!!

Pickled Onions - Delia!!!

Triciaxx

I used to be the total earth mother type back in the '60s when my children were small. I jammed, bottled, chutneyed, made wine . . .

Life, in the shape of full time work, intervened for 40 years but yesterday I was in the Farm Shop and saw Seville Oranges. Light-bulb moment!

I have my BIG pan which I still use for stock and soups but am now scrabbling around for jars. Fortunately, my neighbours use a lot of things like Mr T pasta sauce so I was lucky as the recyclers didn't collect glass this week. The market will yield wax inserts and covers and the neighbours now know to save the lids as well

I wish I had all my lovely Kilner jars but they would probably all be dead by now having moved house 5 times.

I'm quite excited :j I will make lots of chutney but little jam (we tend to have savoury tastes) and I'm going to make country wines again. Like MissyChrissie I used to do wine 'on tap' years ago. It will be fun to do it all over again.

quintwins

hi lidl have red onions on offer this week (n.i only incase you all go looking) and i've seen someone mention red onion marmalade and i would like to try it does anyone have a recipe?

Jolaaled

Triciaxx wrote: »

I'm going to make country wines again. Like MissyChrissie I used to do wine 'on tap' years ago. It will be fun to do it all over again.

Mmmm 'country wines'...I want to have a go at this too!
Can you recommend any good recipes/websites that will teach me the basics...also...

do you need a lot of storage space/equipment...I have neither!

THANKS