The Preserver's Year

milann

I had to pick all the tomatoes from my bushes last week because the wind and rain battered them to bits!!

I have them on my windowledge HAd over 14 lbs - but keep finding brown patches so throwing them out one by one.

Any ideas for green tomatoe preserves - I've never made preserves of any sort before - so something foolproof if poss lol

Thanks

Milann

ELIZA_D

made 3 jars of plum jam that i felt happy with

just making ginger and plum chutney from the tesco website and am so far happy with the aroma !
maybe i am getting the knack !

sassyblue

milann,

Try this one:
(won't let me post link, it's on the BBC good food site)

I always use Delia Smiths one from an old book of hers it used to be online but isn't now, however it looks the same.

I agree with the comments that it can be quite runny so l strain off alot of liquid when the chutney looks thick enough. It is gorgeous for Christmas with cold meat and in sandwiches.

milann

Sassyblue

Thanks will look it up and give it a go

Milann

Confuzzled

Chris25 wrote: »

no - I mean it's too runny

you don't have to cook chutney til it's thick if you don't want too, i never do as i prefer some texture to mine all a matter of preference, but it doesn't make a difference to it's keeping abilities

MoradoJess

My nan makes cherry plum jam, is the best jam I've ever tasted.
It has a marmalade texture and a sharper taste than the more traditional jams

Chris25

Confuzzled wrote: »

you don't have to cook chutney til it's thick if you don't want too, i never do as i prefer some texture to mine all a matter of preference, but it doesn't make a difference to it's keeping abilities

I know but it was more like ketchup :rotfl: Actually my husband prefers it runny-ish for his ploughman's but these are for presents and I wanted them thicker. Started off with 8 jars but had to boil it down so much, only have 7 now. Strange, same recipe as before but these plums were incredibly juicy......................or perhaps when i usually make it, I use plums that are incredibly dry

npsmama

I've just found out that preserving rhubarb is very, very easy: cut rhubarb into chunks. Place in a sterilised Kilner-type jar. Pour cold water in jar. Place rubber ring in position. Close jar. Store it upside down and voila! The acidity of the rhubarb preserves it.
:j

Janine2225

I dont know whether its best to post this here on on a seperate thread but figured this was a good a place as any.
Might sound like a silly question but can I make marmalade from satsumas/clementines?
I know you can do marmalades from lemon, lime, grapefruit and the standard orange but never seen it done with satsumas. I only ask as the ones we got from the market last week were rather large and my youngest is reluctant to eat them as they look more like oranges.
Has anyone here done it or know if it's possible?
Many thanks.

npsmama

Janine2225 wrote: »

I dont know whether its best to post this here on on a seperate thread but figured this was a good a place as any.
Might sound like a silly question but can I make marmalade from satsumas/clementines?
I know you can do marmalades from lemon, lime, grapefruit and the standard orange but never seen it done with satsumas. I only ask as the ones we got from the market last week were rather large and my youngest is reluctant to eat them as they look more like oranges.
Has anyone here done it or know if it's possible?
Many thanks.

Yes, you can.
just be aware that the result won't be as flavoursome that's all.