The Preserver's Year

MMF007

Ooh, HM lemon curd. Ages since I made that but found it easy to do and delish.

Confession - my rhubarb n ginger jam has not set! My first ever fail. Co-incidently, or not, it was the first time i had used sugar with pectin in (I was given this, no way would I have paid the extra for it! ). I am very disappointed. I tried re-boiling last evening but it seems worse now . Doh.

Annoying!

Will look out for some nice ys fruit to jam, to try and get my mojo back. Don't like being defeated.

The_all_new_me_2

Just checked out the blog and its really good. Shame it hasn't been updated in a while.

Floss

MMF007 wrote: »

Ooh, HM lemon curd. Ages since I made that but found it easy to do and delish.

Confession - my rhubarb n ginger jam has not set! My first ever fail. Co-incidently, or not, it was the first time i had used sugar with pectin in (I was given this, no way would I have paid the extra for it! ). I am very disappointed. I tried re-boiling last evening but it seems worse now . Doh.

Annoying!

Will look out for some nice ys fruit to jam, to try and get my mojo back. Don't like being defeated.

Lemons are your best bet for getting a good set

Floss

The_all_new_me wrote: »

Just checked out the blog and its really good. Shame it hasn't been updated in a while.

I think life has changed in her household.

The_all_new_me_2

That sounds rather ominous. Hope everything is o.k.

Floss

As far as I am aware it's an emptying nest.

D&DD

Hope no one minds me bumping this I know we have a few people starting out preserving and this thread was always such a help with the calendar etc There's also some fab recipes here

buildersdaughter

I have just made some 'shallots agrodulce' using Diana Henry's recipe (passed on to me by a friend). Waiting to see how they turn out.
Would appreciate debate on whether to brine or to salt pickling onions. I have always brined, but seeing how much water came out of the salted shallots, I wonder whether to try it with onions.
Beautiful blackberries in the freezer ready for crumble.
And although not edible, lavender dried and made in to lavender bags, for gifts & fund raising.

jfdi

About 6lb Apple and peach jam (all home grown) made yesterday; freezing lots of tomatoes, lots of raspberries to tide us over the winter.
Have a crate and a bagforlife full of golden delicious apples to donate to local food project this week.
Already made about 2lb crystallised ginger.
Rhubarb will probably be crumbled, potatoes and onions in storage.

D&DD

BuildersDaughter I usually just buy the cheapest bag of table salt from Tesco in a sack and salt my onions in layers..ish. I pop them in last thing at night and throw a ttowel over them them in the morning give them a good rinse and leave them in a colander while I get the vinegar and stuff ready.
They have a good crunch and no salty taste I use the pickled onion recipe from Preserved by Nick Acton I think his name is will check and correct if wrong.


I only tend to salt stuff if the recipe calls for it,not all do but I did try the onions once without and they weren't quite as crisp,perfectly fine but I like the crunch!


jfdi wow what a brilliant haul and how lovely to think of others with the donation.
I dug out my hessian sacks for our maincrop recently only to find the rather shrivelled remains of a few from the last time I managed to grow any about three years ago!! At least they were so dried up they didn't have that stink potatoes get,