The Preserver's Year

katholicos

Just to let my fellow preservers know, I have created an ample selection of preserving labels that can be downloaded from my homepage for free. I aim to make more eventually. Hope some of you find this useful.

Gigervamp

What a great gift. Thank you!

ellemm

Thanks katholicos those labels are lovely :T must get organised and do more preserving I think.

floyd

Wow they are great, thanks for sharing katholicos

Savannah02K

I managed to get another three bags of Sevilles so they are safely tucked away in the freezer reading for a quieter weekend. Tried Delia's Dark Apricot and Almond conserve yesterday (uses dried apricots). We went to have a taste of it later in the afternoon and it had set like toffee in the jars! Hilarious, we bent one knife and two spoons getting it out and back into the preserving pan. Added loads more water and did get a much softer set but have to say, it's the sweetest thing I've ever tasted! Won't be using it as a spread anytime soon but in true OS style think it will be fine for filling baked apples, stir a bit into a tart tasting fruit crumble, or just spooned onto an ice cream sundae. Anyone else tried this recipe and had a better result?

And Justamum -oooh the Waltons, dah di dah di dah dah etc, I swear, when Chris Evans used to play that on Drivetime I went into automatic smile mode. Used to love Monday nights in ye olde days, me and my mum happily ignoring Panorama post Dad leaving and settling down to watch the good stuff! Happy days!

MrsBsBlog

Afternoon all, just a quick question or two really. I made my very first batch of marmalde yesterday and I was very please with how it turned out, but found it a little too sweet, so do you think I could reduce the sugar I put in the next batch and also the orange peel, floated to the top of the jar, so no peel near the bottom. How could I make sure the peel goes all the way through the marmalde and not just the top.

Seakay

Marmalade has loads more sugar that jam to offset the bitterness, as long as you don't use less that 12oz to a pound of fruit that you should have no trouble with the keeping qualities. Pectin in the fruit will take care of the set.

If you allow the marmalade to cool for 10-20 minutes and then give it a stir before putting into jars, then that can help to keep the peel evenly distributed (although I have to admit that this doesn't always work for me!)

Seakay

Savannah02K wrote: »

I noticed further back on this thread that someone mentioned freezing the oranges for usign later in the year. How exactly do you do that? Do you do all the prep (cut, de-pith, shred) and then bag the shreds and pith and freeze those? Or is there another way? And do you defrost overnight or use from frozen?

I freeze them whole and defrost in the preserving pan overnight before using (in the pan in case one split on defrosting - rarely happens but you never know).
Be aware that freezing for a long time can make the pectin deteriorate a little, so it can be worth having a couple of lemons on hand so that you can add their juice if you have problems achieving a set.

tinksy

Hi

Im a preserving newbie so just a couple of quick questions.

If i make lemon curd will this keep for xmas?? or am I best off waiting til nearer the time?

Also i want to use this recipie

http://www.bbcgoodfood.com/recipes/8257/sweet-chilli-jam

again will it keep til christmas??

Very confusing all this hoping to make something this weekend!

picnic

hello, complete preserve novice and really need some advice.... please. tried to make strawberry jam yesterday, thought id followed the instructions but the jam wont set. can I re-boil the jam today to see if it will set??