The Preserver's Year

rosieben

thriftmonster wrote: »

Rosieben - the blackberry ketchup recipe I just got by googling it - due to major surplus of blackberries from a friend.

The blackberry chutney came from a 1970s WI Book of Preserves and Pickles ...

Thriftmonster, thanks for that. I googled after I asked you the question and found loads of recipes for both.

gailey_2

Thank you thrift lady the choice is overwhelming so many threads.

I looed at ascot and lakeland for jars they seem good.

sorry to sounds like muppet

if i buy and use the jars do I need wax paper inside the lids as well?

I have some blacberrys in freezer I wnat to have a go at maing just 1 or 2 jams and see how I get on.

seen some jars in ikea slom 97p with metal clasp they seem good will they be ok in oven when streilising due to metal bit?
Will they require wax paper inside?

I want to do it as cheaply and quiclky as possible

is it just blackberry
sugar-which type
lemon juice?

I have large pan but no thermometer

If that turns out sucess will give me more confidence to mae jams and preserve loads as oh loves chutneys even going to try my own ketchup.

Patchwork_Quilt

Gailey - ask on freecycle for jars or get the family/friends to save them for you. Someone you know must have some!

Don't need waxed discs if you have a metal lid already on your jar.

Don't need a thermometer. When making jam just put a small plate in the fridge. When you think the jam is ready, put a very small drop on the plate. Let it cool a minute. If you then push at it and the surface wrinkles then its done. I find the spoon method good too. Dip the spoon in the jam. Let the excess run off. Is the last drop on the spoon jammy, is it clinging on? If it is, then use the plate test.

Lemon juice helps the jam set.

I use normal white sugar for blackberries. However, I don't know if you can make jam from frozen berries. Other people seem to have done.

I used to make a small amount of jam in my wok. However, it was a nice thick one with a non-stick coating. Careful though, as it will need room to expand.

I use a knob of butter when I stir in the sugar so that when the jam boils it doesn't foam.

thriftlady_2

Blackberry jam recipe

oliveoyl

My Mum used greaseproof paper circles (cut out herself from a roll of the stuff) when making jams etc. so I just do the same.

415SanFran

Hi.
I was wondering, if I was to make some sweet caramelized onion relish this week will it be ready to eat with the salad season? I have made it before but I was able to leave that for about a year to mature, I would like to use this batch this summer.

To get the jars I bought a load of the 10p jars of lemon curd, and made loads of jam tarts and the like just to get rid of it. My kids thought it was great!!

gailey_2

wheres 10p lemon curd from?

thriftmonster

Yes if you make onion relish this week it will be very nice in the summer

thriftlady_2

gailey wrote: »

wheres 10p lemon curd from?

No idea, but I'm guessing it isn't made simply from lemons, butter, eggs and sugar

Incidentally for those of you who are slow cooker fanatics lemon curd is brilliant done in the slow cooker.

415SanFran

Thank you thrifmonster,,,,,,will have to buy some balsamic viniger, but apart from that I have everything else.

The 10p stuff came from a local shop called Home Bargains but I was warned that if I saw anything in their and wanted it, to buy it there and then because you might never see it again.

I made some Kiwi jelly today in the microwave, not sure how that will turn out, but I am getting better, at one time I would have just trashed those sad looking fruits in the bin. Yeah Me :T