The Preserver's Year

helyg

:j:j:j

My boss is bringing me a big bag of windfall cookers tomorrow, I can see a weekend of chutney making ahead!

Chris25

Chris25 wrote: »

I nipped over to tesco this morning and got myself 7 jars and @15p each - very good value indeed! i'm going to use some of them making apple & mint jelly, just hope it turns out ok.

well I made the jelly - boiled up 1 jar to 6lbs apples & the juice of 3 small limes+1 small orange (didn't have any lemons). Strained it overnight and got 2 pints of liquid from it so mixed that with 2 lb sugar, boiled etc to setting point and then poured into jars. It turned out fine but cloudy (not a problem though) but I wish I'd used 2 jars of the mint sauce to give it a bit more minty flavour but that's me being picky, I suppose

ChocolateMonkey

Chris25 wrote: »

you can buy them in supermarkets as jam packs. They contain wax discs, cellophane circles, adhesive labels and rubber bands - enough for about 30 jars.

You can either cover with the wax disc then put on the cellophane circle (slightly dampened) when hot or wait until it's completely cooled - the packs have instructions on them.

Thank you ever so much, I didnt have a clue where to go.

Seakay

If you damp the cellophane (makes it shrink slightly as it dries so fits very tightly) then make sure it's the outside - not the inside or you are more likely to get mould - then put the elastic band on and leave to cool and dry. Yu don't need loads of water - just a quick wipe with a damp cloth is enough.

Valli

I have just been given a bag of plums by a friend - 3-and-a-half pounds (slightly more than my recipe calls for but what the heck) - there are 55 fruits going in - hopefully there'll be 55 stones coming out!
First time I have made plum jam for years - since my mum's plum tree died...
(I NEVER buy fruit to jam)
so they are simmering away now.

She took a jar of my blackcurrant jam with her as a thankyou...

Same friend is thinking of making chutney from some plums and she also has a glut of courgettes...any one have a recipe please?

floyd

Valli wrote: »

Same friend is thinking of making chutney from some plums and she also has a glut of courgettes...any one have a recipe please?

Definately calls for the Glutney chutney http://www.rivercottage.net/SeasonalRecipes~August/122/Glutney.aspx

plumduff55

Hi, I was given a tip years ago for jam making and have always done this and never had any problems.

Fill the jars right to the very top, screw lids on tightly and turn upside down till set. As the jam sets a skin forms around the lid that creates a seal. Once set store as normal. I would not use this method with chutney.

Valli

I have NOW been given TWO carrier bags of Damsons - my first ever - can I jam them as I would plums?

thriftlady_2

Valli wrote: »

I have NOW been given TWO carrier bags of Damsons - my first ever - can I jam them as I would plums?

Absolutely or make damson jelly like I described a few posts back- no stones to deal with;)

Chris25

Chris25 wrote: »

well I made the jelly - boiled up 1 jar to 6lbs apples & the juice of 3 small limes+1 small orange (didn't have any lemons). Strained it overnight and got 2 pints of liquid from it so mixed that with 2 lb sugar, boiled etc to setting point and then poured into jars. It turned out fine but cloudy (not a problem though) but I wish I'd used 2 jars of the mint sauce to give it a bit more minty flavour but that's me being picky, I suppose

well guess what?..........................I made apple sauce from the boiled up apple that was left after straining off the liquid :T

I managed to get about 6 jars - just heated the apple & mint mixture with just over half a kilo of sugar. Glad now that i only used 1 jar of mint sauce now for the original jelly; 2 would have been too minty!

But, I do wish i'd peeled them beforehand - it was a messy job trying to get the bits of skin off