The Preserver's Year

nopot2pin

Gigervamp wrote: »

In the River Cottage Preserves book it says to use cold vinegar for crisp pickles and hot vinegar if a softer texture is required.

Every day is a school day... and that makes perfect sense also

The second thing I learned from your post, from your signature... I always misread it
Many apologies Giger

LilacPixie

OOO I think i need to send OH into the loft for my kilner jars and reclaim my preserving pan from my Mothers. She claimed it before christmas as the perfect size for a clootie dumpling.

I have never made cordials but river cottage glutney chutney and various jams are always fantastic.

Gigervamp

nopot2pin wrote: »

Every day is a school day... and that makes perfect sense also

The second thing I learned from your post, from your signature... I always misread it
Many apologies Giger

No problem!

Today we went to the local PYO farm and picked a basket full of redcurrants and a punnet full of tayberries.

A kilo of the redcurrants are destined to become redcurrant jelly as I use that quite regularly. Not sure what I'm going to do with the rest yet.

We went there last week too and picked gooseberries and blackcurrants. I love this time of the year!

nopot2pin

Gigervamp wrote: »

No problem!

Today we went to the local PYO farm and picked a basket full of redcurrants and a punnet full of tayberries.

A kilo of the redcurrants are destined to become redcurrant jelly as I use that quite regularly. Not sure what I'm going to do with the rest yet.

We went there last week too and picked gooseberries and blackcurrants. I love this time of the year!

And me... but I havent had the time to go to the PYO yet
Hopefully I will get in the next couple of weeks

jollymummy

Thanks Tregemred - the j.cloth worked a treat. I had forgotten to obtain bottles so my elderflower cordial is now in sterilised jars Ooo it's lovely. I'm on a bit of a roll now and intend to make some of Sarah Ravens chilli jam this week, as our supply has just about been polished off.

angeltreats

A quick jam-related question.

I have a punnet of blackcurrants that I want to use to make apple and blackcurrant jam. They are a few days old and are very ripe, probably a bit over-ripe. Are they still likely to set easily or would I need some pectin?

The apples I have are just red eating apples, not sure of the variety.

Fishcake_Random

Afternoon to my fellow preserving fiends,
Anyone have any ideas for necrerines? My local market has 2 punnets for a £1 and I can feel the preserver in me itching to take avantage! Sooooo anyone know any ideas? Perhaps in sliced in syrup? Not sure they would suit a jam and I have a lot of jams coming up so would prefer something different. I have some large large kilner jars though so I can preserve them whole or in halfs if needed which might be very pretty.
x x x x

Penelope_Penguin

Fishcake_Random wrote: »

Afternoon to my fellow preserving fiends,
Anyone have any ideas for necrerines? My local market has 2 punnets for a £1 and I can feel the preserver in me itching to take avantage! Sooooo anyone know any ideas? Perhaps in sliced in syrup? Not sure they would suit a jam and I have a lot of jams coming up so would prefer something different. I have some large large kilner jars though so I can preserve them whole or in halfs if needed which might be very pretty.
x x x x

I have a great recipe at home for spiced peaches (or nectarines ). You keep the fruit in halves and preserve in a spiced syrup. Delicious with cold meats at C-word time

I'll post it later.

Gigervamp

Or you could preserve them in brandy. My in-laws bought us a jar of peaches in brandy one xmas and they were nice. Here's a recipe for peaches in brandy that sounds good. Just substitute the nectarines for peaches.

viv0147

Today I made strawberry jam for the first time in fact it's the first time I have ever made any kind of jam, so I am thrilled. I have three jars of jam now cooling down I made the jam in my breadmaker so that's another use for my breadmaker.The strawberries were on offer in Lydl 800g for £2 I think I will get some more tomorrow and make some more jam.