The Preserver's Year

valentina

Lisa - yes you can certainly make jam from frozen gooseberries - the only difference I noticed was it took longer than usual to set, so had to be boiled for about 5 mins longer than when using fresh fruit.

Marmite - sorry it took so long to get back on here! Here's the recipes - I haven't tried them and I have no idea if they are any good!

It says in the blurb above the first recipe that fruit cheeses are much firmer than butters, and sometimes they are set in a basin or lined tin, turned out when required and cut into slices and served with meat, game or poultry. If the sieved pulp appears too liquid it is best to boil it rapidly to reduce it before adding sugar, then boil gently for 3/4 to 1 hour, stirring all the time to prevent sticking. Cheeses should be sufficiently thick so that when a spoon is drawn across the bottom of the pan it leaves a clean line.

Gooseberry cheese

Makes about 2.5 lb
3lb gooseberries
half pint water
1lb sugar to each 1lb pulp

Wash fruit, put in preserving pan with water, simmer until tender. Rub fruit through a nylon hair sieve (?). Weigh pulp and return to clean pan with the sugar. Stir over a gentle heat until sugar is dissolved, then bring to boil. Reduce heat and boil gently until puree is thick, stirring all the time. Test for set. Pot and cover.

High Dumpsie Dearie jam (an old country recipe)

Makes about 5lb
1lb cooking apples
1lb pears
1lb plums
half pint water
sugar
grated rind 1 lemon
1oz root ginger

Peel and core apples and pears and cut into slices. Cut plums in half, remove stones. Cook prepared fruits with water until just tender. Add sugar (allow 3/4lb to each pint stewed fruit), finely grated lemon rind, bruised ginger (To bruise ginger pound with a wooden spoon, tie in muslin). Stir over gentle heat until sugar has dissolved, boil quickly. Keep testing for set after about 10 minutes rapid boiling. Skim, remove ginger, pot and cover.

marmiterulesok

valentina wrote: »

Lisa - yes you can certainly make jam from frozen gooseberries - the only difference I noticed was it took longer than usual to set, so had to be boiled for about 5 mins longer than when using fresh fruit.

Marmite - sorry it took so long to get back on here! Here's the recipes - I haven't tried them and I have no idea if they are any good!

It says in the blurb above the first recipe that fruit cheeses are much firmer than butters, and sometimes they are set in a basin or lined tin, turned out when required and cut into slices and served with meat, game or poultry. If the sieved pulp appears too liquid it is best to boil it rapidly to reduce it before adding sugar, then boil gently for 3/4 to 1 hour, stirring all the time to prevent sticking. Cheeses should be sufficiently thick so that when a spoon is drawn across the bottom of the pan it leaves a clean line.

Gooseberry cheese

Makes about 2.5 lb
3lb gooseberries
half pint water
1lb sugar to each 1lb pulp

Wash fruit, put in preserving pan with water, simmer until tender. Rub fruit through a nylon hair sieve (?). Weigh pulp and return to clean pan with the sugar. Stir over a gentle heat until sugar is dissolved, then bring to boil. Reduce heat and boil gently until puree is thick, stirring all the time. Test for set. Pot and cover.

High Dumpsie Dearie jam (an old country recipe)

Makes about 5lb
1lb cooking apples
1lb pears
1lb plums
half pint water
sugar
grated rind 1 lemon
1oz root ginger

Peel and core apples and pears and cut into slices. Cut plums in half, remove stones. Cook prepared fruits with water until just tender. Add sugar (allow 3/4lb to each pint stewed fruit), finely grated lemon rind, bruised ginger (To bruise ginger pound with a wooden spoon, tie in muslin). Stir over gentle heat until sugar has dissolved, boil quickly. Keep testing for set after about 10 minutes rapid boiling. Skim, remove ginger, pot and cover.

Thanks!They both sound very good;I certainly will be trying these recipes out this year.

BTW please feel free to share any other recipes!

Owl

Hello

Mustard resuced, more seeds and a good blitz. If anyone wants the recipe, it is a generous cup of seeds, not just one cup

Owl x

Queenbelbake

Does anyone know a good site where I can get chutney and jam recipes please? Although I have loads of recipe books they don't appear to have these!

marmiterulesok

Queenbelbake wrote: »

Does anyone know a good site where I can get chutney and jam recipes please? Although I have loads of recipe books they don't appear to have these!

www.allotment.org.uk/recipe/


has loads of recipes.

Owl

:eek::eek: WARNING WARNING!! EXPERIMENT IN PROGRESS :eek::eek:

I tried some tomato and mango chutney yesterday at a Farmer's Market!! Very nice it was too; mangoes are on offer at Lidls so.... I have combined two recipes and tried to make it myself... looks good so far - 6 week wait for the taste test. I am also making mango chutney but put in dark brown sugar not light brown!! Arghh,... oh well, i think it is just going to look a bit sludgy!! Hee hee.....

Also topped up on hot chilli sauce....

Owl x

Seakay

marmiterulesok wrote: »

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.

Great for jam but no good for chutney or pickles. For these use porosan, waxed paper tied with string etc. Basically easier to use an enamal lined lid (bare metal will corrode)

Seakay

lisa26 wrote: »

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!

Frozen fruit not a problem but some pectin will have deteriorated so add some or at least an extra lemon

Owl

:rotfl::rotfl::rotfl::rotfl:

OK, so tomato and mango chutney looks good and tastes ok (if you get over the "mm, I need to mature" vinegary flavour...

Mango Chutney; smells good, tastes OK (see note above), but cos numpty Owl used dark brown and not light brown sugar, has mango chutney the colour of branston pickle...:rotfl::rotfl::rotfl::rotfl::rotfl:

Time will tell..... I also need some friends to eat my store so I can empty my cupboard and make more, my mother has already requested more onion marmalade....

Gotta go :wave:

Owl xx

valentina

Just made some rhubarb and vanilla jam.
Looks a bit runny but I'll just have to wait until it's cool I suppose...