The Preserver's Year

Owl

Hi redlady

The Hot Chilli Sauce recipe is a Jamie Oliver - from his America book. It is VERY good, although def not for those of a delicate disposition.. it does what it says on the tin!!!!!!

Owl x

Valli

redlady_1 wrote: »

*sits down waiting for the chilli sauce recipe*

My marmalade was made using the Mamade stuff this year as I couldnt cut the oranges (poorly girl). One question though, could I just put the oranges straight into a food processor to shred them please?

Just the skin - they have lots of pips but you would need to cook the flesh as that's where the pectin is so I would halve or quarter the oranges, scoop out flesh and pips then tie in a muslin then use a coarse grater attachment in your processor to shred the skin.
Allow the flesh/pips to cook with the water & skin for a good while then squeeze out the juice from the flesh/pips before adding sugar.

Magpie27

I've made a couple of jars of lemon curd today, I put it in sterlised jars and put it in hot so the jars are air tight. But how should I store them now should I still keep them in the fridge and use in a couple of weeks?

Gigervamp

Lemon curd only keeps for about a month. I'd keep it in the fridge.

Magpie27

Gigervamp wrote: »

Lemon curd only keeps for about a month. I'd keep it in the fridge.

Thanks popped them in the fridge glad I only 2 jars not sure we would get through more in a month!!!

valentina

Has anyone tried making wholegrain mustard?
Any advice/opinions?

marmiterulesok

Magpie27 wrote: »

Thanks popped them in the fridge glad I only 2 jars not sure we would get through more in a month!!!

I have been told (by my Mum) that lemon curd keeps for three weeks if stored in the fridge (once it has cooled down).

You can freeze lemon curd though,so if I make extra,this is what I do.

HTH.

Owl

valentina wrote: »

Has anyone tried making wholegrain mustard?
Any advice/opinions?

I bought jars from
http://www.jamjarshop.com/
where there is a recipe for it... going to try this weekend!!:T

Also then searched and found

http://www.herb.co.za/cooking-with-herbs/mustards.htm

and fancy trying the honey mustard....

I have hit chutney making with a force and can't keep up with myself!!!

Owl x

Sessie

I'm sorry if this has been answered somewhere in the thread, haven't had time to read it all, thought it is bookmarked for the future!!

I am looking at making quite a few cordials later in the year - raspberry, blackcurrant etc... as I have 2.5 year old twins and I am big (non-alcoholic!) drinker myself when it's hot. Have found quite a few recipes online (though if anyone has a favourite that's tried and tested, please feel free to post it!) but none of them say whether you can freeze the cordial once it's made.

Ideally I wanted to make a huge lot and freeze it for autumn/winter as I will be picking TONS of fruit to make jams etc.. anyway.

So, to freeze the cordial or to not freeze it? That, my OS friends, is the question.

Edit: have also read that you can freeze home mad lemon curd - can you freeze other (home made - ie; without preservatives ec.. in) jams like strawberry/raspberry etc? Or would they go a bit too runny when defrosted?

Forgive my newbie ignorance but have only just got into this making your own thing and trust you guys as I've spent HOURS on this board lately!

Thanks in advance for any answers/advice.

x

floyd

Jams really shouldnt need freezing if they are boiled to setting point and potted in sterilized jars as the high sugar content stops them spoiling. You can make 'freezer jam' and I believe it is more common in the US so you might find recipes on American sites, the difference being that they tend to contain less sugar.

Cordials freeze well, they just take up alot of space. Hugh FW's Elderflower Cordial is delicious and costs pennies to make