The Preserver's Year

radiohelen

Kaz2904 wrote: »

I didn't have a tightly fitting lid on my bucket for the elderflower champagne but I was ill when I did it (and in a tearing hurry). I left it in the bucket for 10 days as someone suggested to do that to reduce the risk of explosions.

I know this is no comfort but I left my elderflower heads in a bucket for 24 hours and then bottled it in plastic pop bottles. I wasn't sure it would work but we just celebrated hubby's 40th with lots of lovely fizzy bubbles... Maybe its beginners luck?

The preserving is under way big style in our house now. Gooseberries in the freezer, six jars of rhubarb and ginger jam and I've just stashed four jars of very yummy apricot jam I made with a bargain punnet of apricots from a farm shop.

Kaz2904

radiohelen wrote: »

I know this is no comfort but I left my elderflower heads in a bucket for 24 hours and then bottled it in plastic pop bottles. I wasn't sure it would work but we just celebrated hubby's 40th with lots of lovely fizzy bubbles... Maybe its beginners luck?

The preserving is under way big style in our house now. Gooseberries in the freezer, six jars of rhubarb and ginger jam and I've just stashed four jars of very yummy apricot jam I made with a bargain punnet of apricots from a farm shop.

It was my second batch. I think that it could also be because I tried to make so much at once but not sure. Or maybe it didn't like the vinegar I used but I'm sure it was the same each time. Never mind, next year. The batch I did have was still cheaper (including my failures) than £5 and I was lucky enough to get 8 succesful bottles to myself.
Rhubarb and ginger jam yummy. Would like the recipe if poss? I'm hoping for more rhubarb next year but need to get down the garden and pick what's there already.

helyg

Made our first jam of the summer today with some blackcurrants from the inlaws garden.

It is timed just perfectly as we opened the last jar of jam from last summer this morning at breakfast!

littleowl

I have an antique brass preserving pan. Are they still safe to use for making jams?

I imagine that using for any preserve which included vinegar would not be a good idea?

Tregemred

Kaz2904 wrote: »

Does anyone have a tried and tested recipe for strawberry jam without pectin for next time DH wants a recipe. He wouldn't go with my usual recipe and managed to find one himself- I could only find american ones which seemed faffy!

Hi,

Highly recommend Delia's:

4lb strawberries
3lb sugar
Juice of two large lemons

Hull strawberries and wipe with damp kitchen paper. Layer in preserving pan. sprinkling each layer with the sugar. Leave overnight.

Place the pan over a low heat. Shake pan rather than stirring. When sugar has completely dissolved, add lemon juice and turn up the heat. When bubbling, time for 8 minutes then remove from heat. Spoon a little onto a chilled plate, allow to cool, then push with finger. If it wrinkles, it's set. If not, boil for another 4 minutes and repeat test.

Remove from heat, stir in a small lump of butter to clear any scum. Allow to settle for 15 mins. Pour into hot sterilised jars and put on lids.


HTH

TGR

Kaz2904

Might get him to try that one next time. Probably best not to mention how much strawberry he cut off the tops though- eek!

kinkyjinks

littleowl wrote: »

I have an antique brass preserving pan. Are they still safe to use for making jams?

I imagine that using for any preserve which included vinegar would not be a good idea?

I was given one of these earlier this year and asked the same question on here. I was told it was safe to use but have to be honest and say that so far I've not used it. The idea of using brass to cook stuff in kind of puts me off.

marrbett

kinkyjinks wrote: »

I was given one of these earlier this year and asked the same question on here. I was told it was safe to use but have to be honest and say that so far I've not used it. The idea of using brass to cook stuff in kind of puts me off.

I use my FIL's brass preserving pan and love it. I only use it to make fruit jams/marmalade though, nothing needing vinegar, so I'm no help there I'm afraid.

missychrissy

I've recently made 10 galls of elderflower champagne in 2 5 gall batches using different recipes. One of my 2 litre bottles of my Hugh F W batch exploded yesterday making a pretty sticky mess. Does anyone know how long you have to keep releasing the gas in the bottles?

SmlSave

Hi Missychrissy

We just keep letting the gas out of our bottles (plastic ones) when there's no 'give' in the plastic. i.e. they're rock hard!

As long as we get a little give in the bottles we leave them alone and sa far its working