The Preserver's Year

valentina

marmiterulesok wrote: »

The book sounds intriguing...what's it called?Any chance of sharing some recipes?

Last year was my first year of making jams and chutneys.I've made enough to last me a few years....

It's not a book, just some old cut out bits and pieces from newspapers and magazines. I'm quite happy to share the recipes, with the disclaimer that I've not tried any of them (yet!) and the measurements are not in metric!
Is there anything specific you were looking for?

Valli

dunworking wrote: »

I have been forcing my rhubarb for the last 2 weeks so i can make rhubarb and ginger jam it is my partners fave hoping for a nice shade of pink rather than murky green when made with later rhubarb:j

I get pink jam from my non-forced rhubarb by not peeling it - just cook it skin-and-all now

HTH

Valantina...I'm intrigued...
what have you got recipes for?

moo2moo

Theres a recipe in this months free Asda magazine for Rhubarb and Vanilla jam. Sounds rather yummy but a tad expensive to make at their predicted 20p a tablespoonful. Was debating whether substituting Vanilla Extract for Vanilla Pods would make a huge difference to the outcome - any ideas?

marmiterulesok

valentina wrote: »

It's not a book, just some old cut out bits and pieces from newspapers and magazines. I'm quite happy to share the recipes, with the disclaimer that I've not tried any of them (yet!) and the measurements are not in metric!
Is there anything specific you were looking for?

I wasn't looking for anything specific,just curious!

Could you share the two you mentioned (gooseberry cheese and dumpsie-dearie jam)?Thanks.

marmiterulesok

p00 wrote: »

This will be my first year of jam making. Im not sure about jar lids. Do I need to buy new ones each time or can you reuse the ones that came of the jar - say beetroot? Really looking forward to this as a hobby now.

xxp00

You can re-use the lids that came with the jars.You need to sterilize both before adding the jam.I do this by filling the jar and immersing the lid in boiling water.

If possible,use a jar that has a raised circle in the middle of the lid,as once the jar is sealed properly,it will make a popping sound and this raised circle will be flattened (proof of the seal).Not all lids have this.

Hopefully someone else will come along to explain it better than me!

p00

Thanks marmiterulesok. Ive save jars but not lids so far so will start to save them too.

xp00

floyd

p00 wrote: »

Thanks marmiterulesok. Ive save jars but not lids so far so will start to save them too.

xp00

Just give them a sniff before you use them as some jars like ones with pickles and curry pastes stay smelly even after boiling/bicarb/lemon juice/sterilising fluid treatment so if you have any like that, use them for chutney rather than jam

lisa26_2

Hi guys, just wondering if I can make jam with frozen fruit? Oh is eating loads of jam at the minute and I have loads of gooseberrys in the freezer which he'd love as a jam!! The gooseberry cheese mentioned above sounds good too!

marmiterulesok

p00 wrote: »

Thanks marmiterulesok. Ive save jars but not lids so far so will start to save them too.

xp00

Some people still use cellulose covers and elastic bands.

You lightly dampen one side of the cover and place this side uppermost over the pot,then pull it taut before securing the cover with an elastic band or string.The dampness allows the cover to be drawn tightly over the pot.

Owl

I have tried making wholegrain mustard today.... and have ended up with mustard seed soup!!:rotfl:

I added more seeds this morning, but to no avail. Is there anyway I can rescue it?? Or do I chalk it up to practice and try again??

Please help!!

Owl x

PS - used recipe from website I quoted in an earlier post x