The Preserver's Year

ktpie

helyg wrote: »

It is really quick, and sooooo yummy...

Just made some! Judging by the scrapings from the pan it is delicious! Thanks again for the recipe. I always assumed lemon curd was made by some sort of magic, or at least would be very complicated but actually really easy, just a bit of whisking.

Only problem is the 3 jars I made won't last very long in this house, DH is a big lemon curd fan too. Might have to make a bigger batch next time.

helyg

ktpie wrote: »

Just made some! Judging by the scrapings from the pan it is delicious! Thanks again for the recipe. I always assumed lemon curd was made by some sort of magic, or at least would be very complicated but actually really easy, just a bit of whisking.

Only problem is the 3 jars I made won't last very long in this house, DH is a big lemon curd fan too. Might have to make a bigger batch next time.

Sshhh you have to keep the myth going that these things are really difficult, otherwise people will stop thinking that we're really clever! :rotfl:

Patchwork_Quilt

Chris25 wrote: »

and if you spray paint them gold and wrap a doily around the stem, they make great Christmas angels as the ridge looks like a halo

Thank you so much for this. I've just tried to give my poppy heads away on Freecycle because I thought they ought to be useful, but no-one wanted them. I think I'll try this

Floss

Am now frantically trying to find a demi-john....7+lbs of sloes will not fit into a 1 litre gin bottle, no matter how much I think about it!

Daren't even think about how much it will make......oh well...hic!

thriftlady_2

Floss wrote: »

Am now frantically trying to find a demi-john....7+lbs of sloes will not fit into a 1 litre gin bottle, no matter how much I think about it!

Daren't even think about how much it will make......oh well...hic!

Oh my goodness, is this for damson gin? I usually make 2 bottles with 1lb of damsons.

Talking of hm drinks, my eldest son is making ginger beer. He has been feeding the 'plant' for a week and tomorrow we're going to strain it and add it to sugar and water. We're using a kit. It should make a gallon and we're going to bottle it in old passata bottles. You keep the plant and reactivate it to make future ginger beer.

ELIZA_D

Booooo
After 2 days of cooking my second batch of spicey plum chutney is well i can only describe it as ......rank !
Started in the slow cooker with no luck.... moved to a pan today and even bought pectin to try and thicken as the plums are now ripe....it still tasted like a pickled ferret has made its home there.........is there a knack ?
Im going to try Jam instead !
Never thought i would submit but the bin beckons:eek:

thriftlady_2

ELIZA_D wrote: »

Booooo
After 2 days of cooking my second batch of spicey plum chutney is well i can only describe it as ......rank !
Started in the slow cooker with no luck.... moved to a pan today and even bought pectin to try and thicken as the plums are now ripe....it still tasted like a pickled ferret has made its home there.........is there a knack ?
Im going to try Jam instead !
Never thought i would submit but the bin beckons:eek:

The knack is you need to leave it 3 months before eating;) Don't bin it, pot it and wait.

Which recipe did you use?

helyg

ELIZA_D wrote: »

Booooo
After 2 days of cooking my second batch of spicey plum chutney is well i can only describe it as ......rank !
Started in the slow cooker with no luck.... moved to a pan today and even bought pectin to try and thicken as the plums are now ripe....it still tasted like a pickled ferret has made its home there.........is there a knack ?
Im going to try Jam instead !
Never thought i would submit but the bin beckons:eek:

As thriftlady said, it needs to mature. When you say that it wasn't thickening do you mean that it was still sloppy with lots of vinegar in? If so you need to keep cooking it down until when you pull a spoon through it you can make a path which doesn't fill back up with chutney for a few seconds.

Floss

thriftlady wrote: »

Talking of hm drinks, my eldest son is making ginger beer. He has been feeding the 'plant' for a week and tomorrow we're going to strain it and add it to sugar and water. We're using a kit. It should make a gallon and we're going to bottle it in old passata bottles. You keep the plant and reactivate it to make future ginger beer.

Hope you like ginger beer :rolleyes:

ELIZA_D

thriftlady wrote: »

The knack is you need to leave it 3 months before eating;) Don't bin it, pot it and wait.

Which recipe did you use?

i used one out of my slow cooker recipie book

seriously i am going to try a batch of jam then try the chutney thing after that (bought the onions and spices so will be using them )

anyone got a tried and tested jam recipie a no failure type !! The plums are now ripe and i have got pectin .x