The Preserver's Year

marmiterulesok

I've been given a kilo of rhubarb and a huge marrow.

I'm going to make jam with the rhubarb and might try something savoury with the marrow-for a change.

Aldahbra

I made bramble jelly and was left with a large amount of blackberry and apple solids after filtering. Can they be used for anything?

M.E.

Splodge is the name that we give to the leftover from making bramble jelly!
I add a little warm water to the leftover solids and then whizz with a blender and put the resultant mush through a metal sieve. This keeps the pips and gubbins behind. The resultant puree is then used for crumbles or added to icecream etc.
If I have a lot (like last year) I put them into jars and sterilise them in a hot water bath. Some I added some mixed spice to, which I then called "Christmas Spice Splodge". We had some last night with some icecream!

ampersand

Help please!

Pepper jelly hasn't set, despite jelling around preserving pan edge where wooden spoon rested.

I haven't had this happen before.

Would it be alright simply to reboil with added pectin?

I could boil up and strain more apples, but this would add more liquid to an unset sloppy mix.

Any advice welcome, although I won't see it until later.

Thanking you in advance.

Patchwork_Quilt

Aldahbra wrote: »

I made bramble jelly and was left with a large amount of blackberry and apple solids after filtering. Can they be used for anything?

You can always make apple butter, but this is akin to chutney making in the time taken to reduce/stirring.

ampersand

Boiled it all again last night, reduced to 7 jars and all seems set this morning. I inverted the jars for distribution of bits. Now to see if it settles back right way up:-)

Patchwork_Quilt

Ampersand, my apple jelly takes three days to set. The trouble is that it then very gradually becomes unset, so I don't keep it for too long.

ampersand

Patchwork_Quilt wrote: »

Ampersand, my apple jelly takes three days to set. The trouble is that it then very gradually becomes unset, so I don't keep it for too long.

############
Thanks for timely reponse pq, as my apple mush will be set to strain through muslin tomorrow before I head to dentist. I haven't had setting problems with this before - bound to be a first time:-)

PipneyJane

ampersand wrote: »

Help please!

Pepper jelly hasn't set, despite jelling around preserving pan edge where wooden spoon rested.

I haven't had this happen before.

Would it be alright simply to reboil with added pectin?

I could boil up and strain more apples, but this would add more liquid to an unset sloppy mix.

Any advice welcome, although I won't see it until later.

Thanking you in advance.

Yes, it's OK to reboil with added pectin. I did this last year with (of all things) crab apple jelly. In fact, I'm girding my loins to do it again, since my rosehip jelly didn't set. (I like making jellies and jams but I'm hopeless with them.)

Good luck.

ampersand

Thanks Pipney Jane. I can imagine your surprise that sth as sure-setting as crab apple didnt!
Because of many comments generally on this year's atypical slug/garden/crop happenings of bizarre nature and timing, I'm wondering if this has anything to do with the state of our harvests, foraged and grown.

Anything to find a reason other than self....:-)