The Preserver's Year

Larumbelle

silvercharming wrote: »

I have written to Bloomsbury who published my book to ask their advice:

...

Hopefully if they did consider the risk of botulism they will explain why their recipes are safe.

I have just had an email from Bloomsbury to tell me that they've passed my letter over to Pam Corbin who wrote the book. Fingers crossed she'll get back to me soon and tell me why her recipe is safe I can't believe in this litigious age that they didn't have all kinds of experts assessing the risks but better safe than sorry, eh?

Kentishmaid_2

Looking at my garden and the hedges they are full of almost ripe blackberries - can anyone give me ideas on how to preserve them please? :j
There are too many for me to use so the birds will enjoy them too.

Kentishmaid

Valli

I heartily recommend Bramble Jelly...

Patchwork_Quilt

Opened the Elderflower Champagne on Sunday and was pleased to find it was gently fizzy, although it didn't look like it through the bottle. Quite a relief after last year's disaster. It also seems to keep the fizz, rather than going flat, perhaps because it's still fermenting.

Worth rubbing all those labels off the bottles.

Gigervamp

I also make bramble jelly. My son loves it. I also freeze blackberries to use in pies and crumbles. Blackberry and apple crumble/pie is a classic. Or you could try this recipe for blackberry chutney.

Principia_2

Kentishmaid wrote: »

Looking at my garden and the hedges they are full of almost ripe blackberries - can anyone give me ideas on how to preserve them please? :j
There are too many for me to use so the birds will enjoy them too.

Kentishmaid

Blackberry vodka/gin and being frugal, make chocolate liqueurs out of the vodka sodden blackberries

Christina_F

Gigervamp wrote: »

I also make bramble jelly. My son loves it. I also freeze blackberries to use in pies and crumbles. Blackberry and apple crumble/pie is a classic. Or you could try this recipe for blackberry chutney.

Bramble jelly soudns nice - do you have a recipe that I can use please?

Gigervamp

There's a recipe for bramble jelly here. There are also some other recipes on that page for blackberries.

Savannah02K

Didn;t realise the blackberries were out already, will head over to local parklands tomorrow.

Quick question, I posted this on main board and got zero response, realised I should have posted here, you veteran preservers (!) will be able to help I'm sure. As I work full time and have pretty hectic social life at mo, I've got no time to jam/chutney, am just picking and freezing but ....... when I come to defrost and make jams/chutneys, if a recipe calls for say, 2 kg of fruit/veg, do I need to add extra for mine being frozen? I've seen some sites say to add an extra 10% of fruit/veg weight if using frozen. And do I base that on the weight when it's still frozen or the defrosted weight? Sorry to be a thicko, I love all this preserving but it's still v new to me although every time I make something it's just boosting my confidence so much! And friends are loving the results. Or so they tell me to my face ..........

Gigervamp

I just use the same weight of frozen fruit as I would with fresh.