The Preserver's Year

Seakay

Quick note on a current cheapish source of jars - Ikea have 4 so-called spice jars for £2.03 at the moment. http://www.ikea.com/gb/en/catalog/products/40064702
They are are reasonable size and I think would make nice gift jars for future presents/ Christmas hampers etc.

quintwins

Seakay wrote: »

Quick note on a current cheapish source of jars - Ikea have 4 so-called spice jars for £2.03 at the moment. http://www.ikea.com/gb/en/catalog/products/40064702
They are are reasonable size and I think would make nice gift jars for future presents/ Christmas hampers etc.

i saw these and did think they were a good sie of jams ect but i wasn't sure they'd be air tight

floyd

Hi all,

Just after a bit of advice really, I've made marmalade for the last 3 years and never had any problems with it setting but this year its been a right pain in the proverbial!

Same recipe and methods, jarred it up yesterday and after cooling it was the consistency of golden syrup even though I checked it with a thermometer and did a palte test on it.

So I empty it out, re-sterilize the jars and re boil for 3 mins, test for set, not convinced, boil for 3 more, still not convinced so give it 2 more. Its now dark orange like Oxford marmalade but I still don't think its set, any ideas?

I thought if you overcooked it and it went brown that it just became toffee-ish? This is still liquid, I don't understand why it won't set or what to do with it

phizzimum

Triciaxx wrote: »

BTW, I've got a work around for the no more books resolution. One in, two out! It really makes me think twice.

what a great idea!

Valli

@ Floyd -you did use Sevilles?

Other than that I'm stumped. Leave it to cool right down but if it went to jam temperate AND the plate test showed a wrinkling it should set.
Serve it on ice-cream?

Checked in Morrison's yeasterday - they have Sevilles - going to pop in later in the week and seek if they 'whoopsie' any

Valli

LucyLocket wrote: »

What I eventually did for jam and chutney has made me feel extremely guilty because itwas horribly wasteful. I bought ultra cheap lemon curd at 22p a jar from one of the supermarket value ranges , threw it away and recycled the jars. I excused it to myself by emphasising that a quick taste test revealed it to be horrid gunk and the high fructose corn syrup content meant it was better out of the human food chain :-)

what about the jars of really really cheap curry sauce (last time I looked they were 9p a jar)

and let people know you are after jars - offer them one filled jar for, say, 5 empty ones.

My favourites are the Bonne Maman ones - I give them to people I know will give me them back, washed;) I have never had a problem with sterilising jars and lids in the oven by the way. gas mark 2.

(Some of my jars I brought here when I moved in - in 1998!)

floyd

Valli wrote: »

@ Floyd -you did use Sevilles?

Other than that I'm stumped. Leave it to cool right down but if it went to jam temperate AND the plate test showed a wrinkling it should set.
Serve it on ice-cream?

Yep they were Sainsburys 'Marmalade oranges, for cooking only', come to think of it, this is the first year I've bought them from a supermarket rather than a market stall. They were alot bigger than the usually ones I get but still enamel-strippingly tart.

I suppose I will just chalk it up as a bad lot, this is also the first time I have hand shredded the peel instead of just chopping it in the food processor, it took me an hour to do. It looked beautiful after the first bottling, peel perfectly distributed and a lovely amber colour, now it just looks like Dundee Marmalade syrup

Doubt I will have another chance to make a new lot before the oranges are gone because we are away next weekend

Valli

first time I ever did marmalade was with sains oranges (because they were whoopsied at 19p a bag!)
and I hand shredded the peel.

I did make some just before xmas with some oranges I had flung in the freezer in Jan. I had cleaned them (hot water and detergent) and dried them off before freezing so I used a 'whole' fruit recipe and boiled them whole, from frozen, then allowed them to cool in the liquid overnight, before shredding. (Recipe from Dairy Book of home cooking)
it was fine.
Why not buy and freeze some oranges?

[Deleted User]

I am going to start water bath preserving this year but none of my pans are tall enough. What type of pan do you use?

Valli

now it's my turn

boiled to temperature - it doesn't seem to want to set...

Think I'll cover it over and try again tomorrw