The Preserver's Year

Patchwork_Quilt

Rhubarb jam

Just wanted to post that I tried a new method (to me) of making rhubarb jam. Instead of softening the fruit first with a little water, you cut it into chunks and layer it when raw with an equal weight of sugar. Leave overnight. This draws out the juice and then, in the morning, you boil it up to setting point. It seems to have worked.

Floss

thriftlady wrote: »

I think the frost thing is to do with the tough skins splitting so that the juice flows more readily into your gin. This is why recipes often advise you the p r i c k each fruit with a needle before using. A quicker way is to simulate a frost by putting them in the freezer overnight;)

So if I do that with them, will it dispel the need to stab each & every little blighter before drowning them in gin?!

Can I just add, if you make damson gin, the removed damsons are fab served with chcolate cake (or yule log at Christmas), a little of the liquor and some cream or good ice cream as a grown-up's Black Forest gateau dessert :drool:

thriftlady_2

Floss wrote: »

So if I do that with them, will it dispel the need to stab each & every little blighter before drowning them in gin?!

Yep;) Thanks for the ideas for eating the drunken damsons -yum:D

ellemm

Patchwork_Quilt wrote: »

Slow cooker lemon curd - 3hours on high in a 2 pt dish

Preheat on high

4 oz butter
1 lb sugar
4 eggs, beaten
Juice and rind of 4 lemons

Melt butter and stir in juice, rind and sugar. Stir until dissolved. Allow to cool 5 mins
Stir in beaten eggs and keep stirring until homogenous
Put into 2 pt basin and cover with foil
Put in slow cooker and pour in boiling water half way up bowl
Put on lid and cook 3 hrs but check after 2. Should be very thick
Sterilise jars before ladling in. Put into warm jars

Orange curd can be made in the same way

Makes 2 - 3 jars

Thanks Patchwork Quilt, :T will certainly try this. After posting last night, went ahead and did a small batch of Lemon Curd on the stove as I have done before - turned out lovely but will disappear very quickly ! so will try the above soon.

thriftlady_2

I've just made 8 jars (plus a small ramekin) of blackcurrant jam. I used the blackcurrants from my two bushes which I picked last month and froze.

I've also made strawberry jam this summer- about 6 jars. My kids and OH have taken the last jar camping with them so we needed more jam.

I love making it with free fruit;) The strawberry jam worked out quite expensive but the blackcurrant has cost me £1.92 in sugar, so just under 24p a jar. You can get the sugar cheaper than that, but I was limited to small bags from my local Tesco Express.

I notice that the damsons are ready now so I'm hoping to buy a box next week at the farmshop. I couldn't find any last year. I'm planning on damson chutney, damson gin and damson jelly.

buxtonrabbitgreen

Patchwork_Quilt wrote: »

Slow cooker lemon curd - 3hours on high in a 2 pt dish

Preheat on high

4 oz butter
1 lb sugar
4 eggs, beaten
Juice and rind of 4 lemons

Melt butter and stir in juice, rind and sugar. Stir until dissolved. Allow to cool 5 mins
Stir in beaten eggs and keep stirring until homogenous
Put into 2 pt basin and cover with foil
Put in slow cooker and pour in boiling water half way up bowl
Put on lid and cook 3 hrs but check after 2. Should be very thick
Sterilise jars before ladling in. Put into warm jars

Orange curd can be made in the same way

Makes 2 - 3 jars

Do you use the whole eggs then, not just the yolks? I have all the ingredients and a small slow cooker. I might have a go at this.

Gigervamp

I noticed that some of the blackberries are ripe. Not enough yet to make jam, but soon there will be, so I'm looking forward to that. The hawthorns are ripening up nicely too and I found some sloes, so I'll be busy using the hedgerow fruits to make jam and wine.

misskool

Just collecting the juice for the first bramble jelly. , picked over 1.2kg yesterday, and eyeing up the rest of the bushes. Very lucky as we've got a massive hedge in the front of the house and no one else seems to pick.

Been making random jams with whatever fruit is ready. :rotfl: At least we'll never get bored of having the same jam! Going to make gift giving rather fun.

Patchwork_Quilt

Yes Buxton I use the whole egg, beaten

It may be useful to strain the curd before putting it in the jars, too. Sometimes, the stringy bit of the egg (lovely technical term,that) doesn't mix in.

Good luck.

Patchwork_Quilt

Just another note to say that last year, I bought a walking stick in a charity shop for £3 to help with lowering the bramble branches to within reach. The best ones always seem to be just a little bit too high up