The Preserver's Year

Linda32

Hello all,

I wonder if you could help. Last Autumn I made two batches of Plum Jam. 1st batch from plums given free from lady at work. They may be been victoria although not certain.

Jam made just fine :j
Now this second batch I have just opened as I am making frangipani tarts and although its very nice, its rather chewy like figs.

Has this happened as I result of boiling too long.

I do remember that it reached 220 degrees pretty quickly, has setting point reached at this stage? and dosn't need to be boiled any further?

I continued to boil as it didn't pass the push test on a cold saucer.

My book 'Food from the Garden' does say that two tests are best, but it also has about 8 paragraphs on what can go wrong as well. :rotfl:

I've read where people on here and elsewhere have said, especially Thriftlady "pot it up anyway, it always sets" Is this the best advice?

Owl

HI

As an aside, I am a River Cottage Handbook fan, but use the John and Val Harrison one a lot, as well as the WI preserves book and some I have found along the way (the jam jar shop website has a few nice recipes on too)

Just ventured, today, into Lemon Curd (WI), and Bramley Lemon Curd (RC).... All set and tasting gorgeous... I hate shop bought stuff but the HM stuff is just mmmmmmmmmmmmmm

Owl xx

Justamum

Today I opened a jar of the peach chutney I made on 1st September. It's delicious! First time I've ever made chutney so I'm really pleased. I'll definitely make it again - I've got green bean chutney and damson chutney too waiting to be opened.

tjak

Can anyone help? I made seville orange marmalade this weekend for the first time, using the recipe from Pam the Jam's River Cottage book. It hasn't set properly, is there anything I can do now other than use it up in cakes?

marmiterulesok

Owl wrote: »

HI

As an aside, I am a River Cottage Handbook fan, but use the John and Val Harrison one a lot, as well as the WI preserves book and some I have found along the way (the jam jar shop website has a few nice recipes on too)

Just ventured, today, into Lemon Curd (WI), and Bramley Lemon Curd (RC).... All set and tasting gorgeous... I hate shop bought stuff but the HM stuff is just mmmmmmmmmmmmmm

Owl xx

Please could you share the bramley lemon curd recipe?I love making lemon curd and this one sounds intriguing.

Thanks.

diadeb

tjak wrote: »

Can anyone help? I made seville orange marmalade this weekend for the first time, using the recipe from Pam the Jam's River Cottage book. It hasn't set properly, is there anything I can do now other than use it up in cakes?

I haven't personally had to do it, but I've read elsewhere that you can reboil. I would add a spoonful of lemon juice just to assist and test regularly for a set so it doesn't go past setting point. Do you use the cold saucer out the fridge method for checking the set?

Alternatively you could make another batch and then add the unset marmalade to the new batch before it reaches setting point.

Owl

Hi Bramley Lemon Curd is out of River Cottage book............. Basically lemon curd with stewed apple through - very nice xx

Patchwork_Quilt

tjak you can use orange marmalade in fruit cakes or sponges to give an extra citrus 'kick'. The best way of using it up, though, is to make rice pudding with coconut milk and then serve it with the marmalade to drzzle on. Yummy

Justamum

My neighbour gave me two huge beetroot the other day, so today I made some chutney.

valentina

Just made some red gooseberry jam - yum - from frozen gooseberries - I seem to have about 3kg in the freezer:o
Does anyone have a recipe for a good gooseberry chutney - I've looked online but I would prefer one that somebody has actually tried and found successful!