The Preserver's Year

DonnaP

Hi

Has anyone got a Tefal electric jam maker and if so, are they any good?

Donna

mathsus

I got one for Christmas & I'm really struggling with it, I'm afraid. It only makes small batches, is bulky to store and has an incomprehensible instruction booKlet - tho' there is help on the Lakeland website. I suspect it comes into its own with light summer fruits, but I've had no good successes with chutneys or marmalade. And I'm a real gadget queen! What do others think??

floyd

I am intrigued by these jam makers, OH asked if I wanted one for Christmas but I wasn't too sure as it takes some of the fun out of it. I can't imagine getting the same satisfaction out of seeing all my jars lined up if I just plopped it in a machine but I am willing to be converted if anyone finds them indespensible

Gigervamp

I've wondered about those jam makers too. I can see that they'd be good for making small quantities of jam, so it would be handy if you've only got say, one punnet of blueberries.

mathsus

If you put 'Tefal jam' into the search forums box you will get to lots of posts where people are obviously having more success with their jam makers than me. Don't want to be a damp squib. Will persevere with mine!

thriftlady_2

thriftlady wrote: »

Sandy2 I haven't tried it yet but this is how you make a Seville Orange Liqueur according to The River Cottage Preserves Handbook;)

Imperial girls (and boys) I'm afraid quantities are in metric.

To make a litre you need 300 ml of juice squeezed from seville oranges (about 1 kg of oranges), 600ml rum or brandy. you will also need the zest of an orange , 1 tsp of nutmeg and 300g of sugar.

Mix everything except the sugar together in a jar with a wide neck (one of those Le Parfait jars is ideal). Seal the jar and leave somewhere cool and dark for 7-10 days.

Pour the mixture into a pan and add the sugar. Heat gently to dissolve the sugar. Obviously don't let it boil or all the alcohol will burn off. When the sugar has dissolved strain the whole lot through a jelly bag ot a muslin lined sieve.

Transfer the liqueur into a sterilised bottle and seal with a cap.

Sterilise the bottle by washing well and putting in a 100 degree oven for about 10 mins or put it through a dishwasher cycle.

Store for several months to allow the liqueur to mature. Use within 2 years.

I made this back in January and tried it this week (I put some in my simnel cake) it was very good but a little too sweet. I'll definitely make it again but with less sugar -200g instead of 300g.

I have also started the Hearty Ale Chutney I made in Jan. It is good too, although nothing can top damson chutney for me.

I've just been rereading post number 1 on this thread for ideas for what I can be preserving now.

sandraroffey

some time ago i saw on here a list of everything in season, listed month by month. been looking and looking but cant find it, can someone point me in the right direction please. thanks a lot.xxx

thriftlady_2

Was it The Preserver's Year?

sandraroffey

hells bells it most certainly was. and so quick!!!!! thank you so very much. i really must copy this out.xxxxxxxxxxxxxxxxx

Valli

Yep - it's time I was making my Rhubarb and Ginger Jam!
ETA four and a half jars made.

Have realised that, in terms of fruit preparation and mess this is actually the easiest jam/preserve I make. Not least because I no longer peel the rhubarb (which results in a pink jam) not messy at all - unlike when I make bramble jelly and the kitchen looks like a murder scene!.
So from that point of view I would recommend it to novices.