The Preserver's Year

thriftlady_2

Gigervamp wrote: »

I seem to remember reading that you need at least 60% sugar to preserve jam so if it's 50% it's a little under.

Ah, but it's measured in cups ie by volume so the percentages might be right. A cup of sugar doesn't necessarily weigh the same as a cup of apple pulp.

Gigervamp

thriftlady wrote: »

Ah, but it's measured in cups ie by volume so the percentages might be right. A cup of sugar doesn't necessarily weigh the same as a cup of apple pulp.

Good point, I hadn't thought of that!

thriftlady_2

Penelope_Penguin wrote: »

:eek: At least send them to the compost heap

I do, I do. Let me rephrase 'chuck all the stones and pulp into the bin in which you collect waste for the compost heap.':D

oliveoyl

Does anyone mix citrus and soft fruits... so it's like a jam crossed with marmalade... I don't think I've ever seen any recipes of that nature. Wonder if there's a reason... like it doesn't set properly or something... or if it's simply because it doesn't taste nice.

misskool

thriftlady wrote: »

Ah, but it's measured in cups ie by volume so the percentages might be right. A cup of sugar doesn't necessarily weigh the same as a cup of apple pulp.

So if I weighed everything and it had 60% sugar it would be ok? I sense an experiment coming on....:rotfl:

Gigervamp

misskool wrote: »

So if I weighed everything and it had 60% sugar it would be ok? I sense an experiment coming on....:rotfl:

Go for it!

If it doesn't work out it just means that you and whoever knows you will be eating lovely fresh food quickly!

Valli

thriftlady wrote: »

I do, I do. Let me rephrase 'chuck all the stones and pulp into the bin in which you collect waste for the compost heap.':D

*sighs with relief* I have been composting mine and was expecting to be flamed for putting 'cooked' stuff in the compost bin!

21 jars of damson jelly!

(tastes lush!)

thriftlady_2

misskool wrote: »

So if I weighed everything and it had 60% sugar it would be ok? I sense an experiment coming on....:rotfl:

Yes, I think so too;) I'm sure the percentages are by weight not volume.

ChocolateMonkey

I've been thinking, how do I go about using celophane with chutney? I know I dont use the wax discs as the vinegar eats it but can I still use celophane or does it have to be proper lids?

Seakay

Should be vinegar proof lids - ie enamel not bare metal on the inside - as viegar evaporates through cellophane in time and corrodes bare metal

I've seen old recipes suggesting Porosan instead of cellophane, but not seen any for sale (not v helpful, I know)

You could try cooling the chutney in the jars with the lids off, stretching cling film over the cold jars and then screwing the lids on top. I read on another thread that the cling film will protect the bare metal, but haven't tried it myself.