The Preserver's Year

Seakay

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There's a novel idea. How can you use cordial instead of the actual fruit?



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You use elderflower cordial in recipes calling for elderflowers, or you buy it instead of making it from elderflowers.

I live in a city and elder self seeds a lot so actually you may well find some. The only public land in a city where you really can't pick is a country park. Trees lining streets are sometimes bird cherry, some bits of park will have oaks, walnut, ginkgo, etc
Rough land also can have brambles.

phizzimum

Has anyone made elderflower champagne in plastic bottles? I'm wondering how to sterilise them as they can't go in the oven. Is there a chemical used?

jumblejack

phizzimum wrote: »

Has anyone made elderflower champagne in plastic bottles? I'm wondering how to sterilise them as they can't go in the oven. Is there a chemical used?

I used Milton solution in mine last year.
It worked fine for me

phizzimum

Thanks jumblejack, at least I know where I can buy that

floss2

Well, my jam & chutney production for 2013 has started...

Blackcurrant jam (allotment fruit)
Goosegog jam (plot-next-door fruit from freezer)
Courgette relish (start of allotment glut)

Also got Goosegog vodka & Christmas Pudding brandy on the go for Christmas presents.

suzybloo

The store cupboard is starting to look good for the winter preserves :-)

8 x 1lb rhubarb and ginger jam
11 x 1 lb strawberry jam
9 x 1lb rasp jam
6 x 1 lb orange marmalade
4 x 500ml canning jars of rhubarb in light syrup for winter crumble ( first time I have used this method - turned out great - all jars sealed! )

I have on order from the local farm 8lb blueberries too, and await all the hedgerow goodies ripening too. I have red onions awaiting to be made in to caramelised red onion marmalade, that will be tomorrow's mission!

The smell of autumn really pushes you on !

Gigervamp

I thought I'd bump this thread as the hedgerows are looking good this year.

We've got tons of blackberries this year, although I'm not sure how many we will get as the chickens love them too. Chuck a handful of berries on the ground and watch the ensuing scrum!

MIL has said the apples in her orchard are looking good this year and I've had a request for more blackberry and apple jelly. Since falling ill, I've not been able to do much cooking, so I'll be teaching DD and hubby how to make it.

moments_of_sanity

I managed to buy a Silver Crest preserving and jam maker, ok it doesn't really make jam in it but it preserves beautifully. I have some apples that I need to make into apple sauce or apple jelly or anything apple really so if anyone has any lovely recipes I would love to try some please.

I can see my racking system in the garage being full of preserved items

sKiTz-0

Love love love this time of year, the abundance of fruit and making jams/preserves/chutneys etc etc.

Just about to make my first ever batch of plum jam and have a quick quesion:

Is it better to peel the plums or just throw them in skins and all. I think I would prefer the jam to be skin free, but not too bothered if the skins break down into small bits. Anybody have any preference or experience to share?

Thanks

sKiTz

Jolaaled

I made plum jam just last week. I chuck the whole fruits in, skins and all. When the fruit has softened a bit, I fish out about 6 plums and remove the stones. I then crack these stones gently with a hammer, to release the little kernal inside, and then put these kernals back into the pot..they are rich in pectin, which is what makes the jam set.
I just use ordinary granulated sugar.

hope this helps!