The Preserver's Year

rosemarym_2

Sorry, yet another addition to the easy marmalade method - the best way to catch all of the pips is to put the pulp through a sieve. A Mouli is much better than an ordinary sieve.

Frugalista

lbt wrote: »

I made some Sweet Chilli Jam yesterday and the recipe said that it would keep for three months, but I can't see why it couldn't last a year. The ingredients are red peppers, chillies, ginger, garlic, sugar and tinned tomatoes. What do you think?

Any chance of the recipe - pretty please

lbt_2

Frugalista wrote: »

Any chance of the recipe - pretty please

Of course - here's the link: http://www.bbcgoodfood.com/recipes/8257/sweet-chilli-jam

It is so so easy to make and tastes amazing. I'll definitely make this as presents too - as well as the taste, the colour is really good.

Let me know how you get on.

P.S I got the red peppers from the market - they worked out quite a bit cheaper and I used the basics range (Sainsburys) for the chillies and they all worked really well so don't spend a fortune on the ingredients for this one.

Patchwork_Quilt

rosemarym wrote: »

I should add that when I made a batch of runny marmalade, after a few weeks it started to set more and after a few months it got really quite firm. Marmalade tarts sound delicious but if you hang onto it for a while, it might set of its own accord.

Thank you very much I appreciate the reply and it's true, the marmalade is more set than it was.

Weird! I'll try yours. Thanks again

oliveoyl

I went on a hunt for a jam funnel yesterday... I didn't want to get one online because they seemed too expensive with P&P, I tried a hardware shop that stocks loads of pots, pans, oddments... no joy, a homebrew shop which I'd noticed before sold jam jars/jam making bits... again nothing, but the owner directed me to a shop nearby that sold mainly cake tins/decorations... sure enough I got one for £1.50... bargain! So worth asking around in these little local shops... and helping to keep them in business.

JulieM

If you have a pressure cooker, you can speed up the process by cooking the orange peel in the water under pressure. You then add the sugar and dissolve it, then boil in the open pressure cooker till setting point is reached. Best to use a recipe from a pressure cooker cookbook as quantities are important, never fill more than half full when cooking under pressure. Oh, and keep pets out of the kitchen as the noise can frighten them!

lbt_2

Eeeeeeeeeeeeeeeeeeek!!!! :eek:

Just made my cherry and blackberry jam, and it's absolutely revolting :eek: The flavour isn't too bad but it's a pretty solid lump and when I managed to get some off, the texture is like chewing gum.

I used 500g cherries and blackberries (mostly cherries) and 300g jam sugar. All of the recipes that just have cherries in seem to halve the sugar so I did just over half the weight of the fruit in jam sugar to compensate for the blackberries .... if that makes sense :huh:

What went wrong??? That will teach me to make up my own recipe!!

floyd

Did the recipe use jam sugar or just regular sugar? Jam sugar has added pectin so it sets most things to a medium firm and its quite difficult to tweak if you like a softer set.
I don't use it so I'm not sure if thats a particularly high amount of jam sugar to use sorry. I'm sure someone else will have the answer

lbt_2

Hi floyd

The recipe I adapted was the one for strawberry jam from the WI book, and it had a couple of variations such as cherry and redcurrant and apple and blackberry so I kind of mixed the two recipes :rotfl:

lbt_2

Valli wrote: »

:rotfl: at those of us who couldn't resist trying the peel...mind you I am a new slow cooker owner...and you're not supposed to stir or lift the lid ... and can I manage to comply with that guidance?:rolleyes::o

Talking of patience ... I made some blackberry and apple vodka on Sunday night. You have to shake it everyday for a week, thereafter shake and taste once a week for 8-10 weeks. Then leave it for 18 months before drinking :rolleyes:

So how long do you think I lasted before having a taste?? Two days :rotfl: Have to admit, it tastes pretty good already - you can really taste the apples and blackberries. So what are the chances of me leaving it for 18 months? ....... absolutely none :rotfl: :beer: :rotfl: :beer: