The Preserver's Year

boredjellybean

fedupandskint wrote: »

Have done 3 jars of aspargus in oil and 5 jars of beetroot relish.

When I made the relish last year I wasn't too sure if I would like it. Anyway its gorgeous and have eaten the jars I had left. This year have made this version without horseradish and will make another 5 jars with horseradish in a month or 2. Asparagus in oil was very easy and looks very pretty in the oil and jars

Next will be some strawberry jam when I find some cheap strawbs for a kg

can I second the request for the beetroot relish recipe please ??

Justamum

boredjellybean wrote: »

mmmmmjust made 4 jars of blackcurrant jam - went to a friends this morning & picked the blackcurrants from her garden & another friend popped over with the sugar so zero cost aside from actually cooking it of course both friends will be getting a pot of jam out of it :beer: ooh also have some left over in the fridge which will be added to yogurt for pudding

I'm still picking the blackcurrants from our bush. Last year I got 5 jars out of them. I don't know how many I'll get this year, but there are still loads on the bush.

marmiterulesok

marmiterulesok wrote: »

I'm going to make marrow,apple and ginger jam today.It's already a tried and tested (adapted) recipe from last year.

I had to do it in two batches.I've now got thirteen good-sized jars of this lovely jam,so I am well pleased!

Elisheba

marmiterulesok wrote: »

I had to do it in two batches.I've now got thirteen good-sized jars of this lovely jam,so I am well pleased!

Hi,
Haven't had a chance to look through the whole of this list yet, so nwould you be able to link to the marrow, aplle and ginger jam please? I have a marrow with out a current purpose, a million apples, and some ginger, and it sounds like a good way to use them up!

Justamum

A friend gave me 4lb of rhubarb the other day. I used half of it to make some jam and the other half for a pie. The jam is lovely

I would have made all of it into jam but my DH wanted me to convince him that rhubarb isn't poisonous (he finds it really sour) but I didn't manage to convince him. His face was a picture :rotfl:

Cymrae

Hi, all,:)

I hope this is the right place to ask - did a search & this thread came up.

Has anyone ever usied prepared preserving fruit such as that sold by Lakeland to make marmalade and strawberry conserve?

Just wondered how easy this stuff is to use...

Many thanks in advance,
C.

[Deleted User]

yes in the past. I used the marmalade tin and it is very easy

I have been a busy bee preserving non stop lately and moving jars so that they are easily accessible and now on shelves under the stairs. I have 40lb of very good hm seville orange marmalade from last january, so that will let me off making any this next seville season

There are a few jars of damson jelly left and the damsons are getting ripe so here we go again. we like the tang of damson

I didn`t make much strawberry jam as we find it too sweet

Plum jam made last week, using free victorias. Turned out very nice

Lots of marrow and ginger jam made two weeks ago, it makes lovely jam

Beetroot and ginger chutney made 2 days ago

Spicy green bean relish made yesterday

German red cabbage made and most stored in bags in the freezer. Very lovely too and not as spicy as delia`s

Several jars of brined beans are now in a cool place. They are very easy to make, just cut beans covered in brine. I let stand at room temperature for 2-3 days and then put them into a small fridge that I am using as a cool store ie at 10 degrees

I am in the middle of making lacto fermented vegetables in a 5l harsch crock. One green cabbage, one red cabbage and various veg like kohl rabi and grated carrot. My crock will hold the equivalent of 3 cabbages. It has to be tamped down and salt added but only preserving pure salt. I use sea salt. I will open the crock on 14th august and transfer to smaller jars to stand in my cool store

Roasted tomato passata made and bottled, only one 500ml jar so far as I am waiting for more tomatoes to ripen

One 500 ml jar so far of bottled brined small tomatoes, awaiting more tomatoes

One 1000ml jar of brined plums in cool store (experiment)

I have a 9 tray excalibur dehydrator and have dehydrated lots this summer:
masses of home grown onions, marrow, potatoes, turnips, green beans, various mixed herbs also lemon balm for teas.

Garlic bulbs and shallots normal air dried and braided or put into net bags this year and are almost fully dry. Lots more onions drying on a wooden verandah and hope to store the majority in onion sacks

vacuum sealing is going very well esp vac sealing for the freezer and vac sealing in canisters

I have stored some courgettes in a vac canister, whilest more grow. I want to spiralise the courgettes and then dehydrate as the shreds will be lovely in soups, casseroles and courgette cake

marmiterulesok

Elisheba wrote: »

Hi,
Haven't had a chance to look through the whole of this list yet, so nwould you be able to link to the marrow, aplle and ginger jam please? I have a marrow with out a current purpose, a million apples, and some ginger, and it sounds like a good way to use them up!

This is the recipe that I use:

-770g marrow,cubed

-430g apple,peeled,cored and sliced

-90g crystallised ginger

1200g sugar/jam sugar

Steam the marrow for about 30 minutes,then steam apple until softened (about 15 minutes).

Add the marrow(and all it's juice) and the apple to the pan,mashing with a potato masher.Add the finely chopped ginger and the sugar.

I use a gelling agent.I don't know if you can get a similar product in the UK.

Heat gently until all the sugar has disolved,stirring occasionally.Bring to the boil and cook until the marrow is transparent and the syrup thick.

Because of the apple,I don't add any lemon juice.

I love the added flavour that the finely chopped crystallized ginger gives.Most recipes use fresh ginger that you remove at the end.

Let me know how you get on!

ems2

Just found this thread and am now drooling :p

I have just been given some plums so thought I would attempt some jam.
I have 850 g and would like to know what is best to add to it to make it up to 1kg (as per my receipe) rather than faffing around trying to work out % of other ingrediants. I was going to use up some grapes but do these cook well with plums?

TIA
x

marmiterulesok

ems2 wrote: »

Just found this thread and am now drooling :p

I have just been given some plums so thought I would attempt some jam.
I have 850 g and would like to know what is best to add to it to make it up to 1kg (as per my receipe) rather than faffing around trying to work out % of other ingrediants. I was going to use up some grapes but do these cook well with plums?

TIA
x

I would just use the same amount of sugar.For that quantity of plums you would need about 300-400mls water.

Seems the simplest thing to do.