The Preserver's Year

twink

i wouldnt mind the beetroot and chive jelly but not if its a long complicated recipe

foreign_correspondent

'Curried dried fruit' sounds oddly good for some reason!

Went to the local home brewing shop yesterday - I have been given a big fermenting bucket from a friend, and have now stocked up on citric acid (the home-brew man was happy to sell it to me unlike every other shop on the planet!), champagne yeast, sugar and lemons.... have saved loads of bottles...

... now just waiting on the elderflowers so I can get cracking on my cordial and champagne - Frugalista - bet they are ready near you... I was in hereford last week for work, and notice they have come into flower down there, but still waiting up here......

Homebrew man advised me that elderberry wine is fabulous, so may well be making some of that later in the year!

Gigervamp

Frugalista wrote: »

such as pickle made from watermelon rind;

That sounds like a great way of using something that would normally be binned.

Frugalista

twink wrote: »

i wouldnt mind the beetroot and chive jelly but not if its a long complicated recipe

OMG! The imfamous twink is asking me for a recipe :hello:!!! Well, it looks almost as easy as your hobnobs :rotfl::rotfl::D.

Beetroot & Chive Jelly
Prep time: 15-20 mins Cooking time: 1½ hours Yield: approx 450g/1 lb
3 large beetroots (uncooked)
700ml/1¼ pints water
140ml/¼ pint distilled malt vinegar
225g/8oz preserving sugar (sugar with added pectin)
45ml/3 tbsps snipped chives
Peel and slice the beetroot and put into a preserving pan. Add the water and cook for 1 hour (or until the beetroot is very soft).
Push through a sieve with a wooden spoon. Return to the pan with the vinegar and sugar. Stir in and heat gently until the sugar dissolves.
Bring to the boil and boil rapidly until setting point is reached.
Stir in the chives.
Pot as normal.


Let us all know what it turns out like...

Frugalista

foreign_correspondent wrote: »

'Curried dried fruit' sounds oddly good for some reason!

... now just waiting on the elderflowers so I can get cracking on my cordial and champagne - Frugalista - bet they are ready near you... I was in hereford last week for work, and notice they have come into flower down there, but still waiting up here......

Strangely enough, no they're not - still just little green buds. Behind the kennels where I work there is a massive field where we exercise the dogs - and there are loads of elder bushes. The young kennelmaids think I am nuts ( Now! Now!) as I usually go and earmark the "perfumed" elderflowers for champagne/cordial and the ones that smell like cat wee I leave so as I can harvest the berries later on. Mind you, they don't think I'm quite so batty when we are drinking my hot elderberry cordial in the winter .

Did you want the Curried Dried Fruit recipe?

allIcouldwishfor

I would love a recipe involving kiwi, if it's not too much trouble. DS loves them.

Valli

Frugalista wrote: »

OMG! The imfamous twink is asking me for a recipe :hello:!!! Well, it looks almost as easy as your hobnobs :rotfl::rotfl::D.

I know exactly how you feel - WEEZL 'spoke' to me once, about a cheap buy...

Frugalista

allIcouldwishfor wrote: »

I would love a recipe involving kiwi, if it's not too much trouble. DS loves them.

Is this the sort of thing you would like?.....

Kiwi Fruit & Apple Honey
This is a refreshing and interesting preserve that spreads like honey

Prep: 15 mins / Cook: 50 mins / Yield: Approx 2¼ lb

4 kiwi fruit (peeled & chopped)
140ml/¼ pint water
450g/1lb sugar
450g/1lb honey
400g/14oz cooking apples (peeled, cored & finely chopped)
5ml/1 tsp lemon juice
Green food colouring (optional)

In a preserving pan, heat the water, sugar and honey, stirring until the sugar dissolves.
Add the kiwi, apple and lemon, and (stirring frequently to prevent sticking and burning) cook gently until the preserve thickens and darkens.
Allow to cool slightly, put in a food processor with a little food colouring and blend until smooth.
Leave to stand for a few minutes to allow bubbles to disperse, then pot into hot sterilised jars as normal.

twink

Frugalista wrote: »

OMG! The imfamous twink is asking me for a recipe :hello:!!! Well, it looks almost as easy as your hobnobs :rotfl::rotfl::D.

Beetroot & Chive Jelly
Prep time: 15-20 mins Cooking time: 1½ hours Yield: approx 450g/1 lb
3 large beetroots (uncooked)
700ml/1¼ pints water
140ml/¼ pint distilled malt vinegar
225g/8oz preserving sugar (sugar with added pectin)
45ml/3 tbsps snipped chives
Peel and slice the beetroot and put into a preserving pan. Add the water and cook for 1 hour (or until the beetroot is very soft).
Push through a sieve with a wooden spoon. Return to the pan with the vinegar and sugar. Stir in and heat gently until the sugar dissolves.
Bring to the boil and boil rapidly until setting point is reached.
Stir in the chives.
Pot as normal.


Let us all know what it turns out like...

i dont just eat hobnobs i will certainly try the jelly and let you know how it turns out

allIcouldwishfor

Thanks Frugalista - I'll give that a whirl! DS also loves honey so I'm sure he'll love it.

Shame my jam maker is faulty and it has to go back to Lakeland though - booooo!