The Preserver's Year

Kevie192

moments_of_sanity wrote: »

Made 3 jars of caramelised pears and some apple chutney all from windfall apples and pears

Hi,

Can I please get your method/recipe for the caramelised pears?

Thanks,

Kevin

sweetpea26

just found this thread

Wonderful time of year for blackberry jam ... have frozen a good few kilos and made a small jar of jam yesterday. Tastes gorgeous. Look forward to learning all about seasonal food etc.

Gigervamp

Caramelised pears sounds lovely.

ampersand

motherkitty wrote: »

We picked some damsons and blackberries last week which went straight into the freezer. Yesterday I found that the freezer door was left slightly open and although not much had started to thaw, a bag of damsons and a bag of blackberries were a little soft so I thought it best to take them out to defrost and make some jam today. They have been sitting on a tray on the worktop since yesterday evening and I have just finished making some damson jam. As I was looking up a recipe, some pages mentioned botulism and now I am worried that where the fruit was left sitting around defrosting it may have grown some 'nasties' and might cause food poisoning. I don't know if this is likely but would be giving some away and wouldn't want to make people ill. Advice please!

#
Not remotely likely, mk.
You will be boiling your fruit, a rolling boil at some length, dependent upon fruit quantities, sugar addition stage etc.

Do as skogar did with the blackberries, to be doubly safe: 1st boil cooks the fruit. Let it drip o/n through old gauze, muslin, tulle - anything like this - then back onto heat and more boiling next day, with the sugar.
Remember all your fruit pulp is great on the compost heap, but some can contribute to a sub-life as pulp in further combinations.

Use your damsons for liqueur, ready for C[too soon to utter] time and entirely sterile after weeks pickled in alcohol.

Many recipes/versions in the Index.
#
p.s. Gv - my caramelising of rtc blush pears the other week happened by happy accident and the addition of rosewater.

moments_of_sanity

Kevie192 wrote: »

Hi,

Can I please get your method/recipe for the caramelised pears?

Thanks,

Kevin

Hi Kevin, I peeled the pears, 1/4'd and cored them, caramelised 150gms of sugar (dry, no water) and once caramelised I added 750ml of water and heated until the sugar has melted (careful when adding the water as it erupts like a volcano). Put the pears in the jars and pour the liquid over.

I then put the full jars in a large saucepan of water and kept at about 80degrees for 30 mins.

It says leave for a week or so, I guess so it gets more caramelised but me being an impatient whatsit opened one jar tonight and they are lovely, you can certainly taste the caramel flavour

torbrex

sugar @ 39p/kilo in Farmfoods this week

toastrack_2

170 jars of jam made this year.
Sugar £16
Certo £35
and best of all cost of fruit including any lemon juice I used
£4 :T
bought jars wholesale @30p per jar

Valli

Well, after a dreadful 2016 and a completely depleted jam/jelly/marmalade store I need to get jammin'

And the first thing will be marmalade.

If anyone spots Sevilles in stores I'd appreciate the heads up, I often shop in Aldi and doubt they'll have them.

And if I am really lucky I'll get my sevilles YS

[Deleted User]

if you have squashes in store from the allotment/garden, than it is worthwhile looking at them. Two of mine have just developed a small sign of not lasting, so they are in and I will cut them in chunks and staright to the freezer. They are such a time saver when frozen btw. Skin and all as they are butternuts

sigh, I used to make lots of jars of anything but only me now, so I am giving lots away, the chutneys and jams. Will be bottling instead in future years as it is more useable for me as on breakfast cereal. Lots already frozen so more outdoor pruning this winter as I want less fruit

DebtFree2012

Hi All - whatever happened to the lady who started this thread, does anyone know? On searching for a few things, her names comes up with lots of answers so I am curious if she's still active on the boards, maybe another user name? Thanks.
Preserving wise, it's rhubarb time for us.