Quick questions on ANYTHING (see first post for Freezing, Reheating, Slow Cooker, +)

punkrock06

hi was just wondering if any1 has a recipe 4 rasberry jam? would it be worth makin jam, or would i be better off just buyin it value?

trying-very-trying

I'm surprised this hasn't been answered yet by someone more experienced, but this is what I do.
Equal weight rasps and sugar.
Bung it all in the pot, warm through slowly, then bring to the boil for about 10-15 mins for 1lb fruit it might take a bit longer for a bigger batch, then keep testing it.
On a cold saucer put a wee drop of the jam Cool for a few seconds, then push the jam with your fingertip. If it wrinkles, it has reached setting point. If not, boil for a further 2 minutes then test again.

Forgot to add, nothing beats good hm jam, value would definitely be cheaper, but the taste is nowhere near as good and you get a lovely smug feeling making your own.

billieboy_2

trying-very-trying wrote: »

I'm surprised this hasn't been answered yet by someone more experienced, but this is what I do.
Equal weight rasps and sugar.
Bung it all in the pot, warm through slowly, then bring to the boil for about 10-15 mins for 1lb fruit it might take a bit longer for a bigger batch, then keep testing it.
On a cold saucer put a wee drop of the jam Cool for a few seconds, then push the jam with your fingertip. If it wrinkles, it has reached setting point. If not, boil for a further 2 minutes then test again.

Forgot to add, nothing beats good hm jam, value would definitely be cheaper, but the taste is nowhere near as good and you get a lovely smug feeling making your own.

Thanks and do you use ordinary sugar, jam sugar or preserving sugar. On another thread some advised jam sugar for strawberries as they don't have much natural pectin and I made it very successfully. TIA.

trying-very-trying

I just use granulated sugar, rasps have got a lot more pectin than strawbs, so it usually sets no bother. If I can do it, it must be easy.

punkrock06

trying-very-trying wrote: »

I'm surprised this hasn't been answered yet by someone more experienced, but this is what I do.
Equal weight rasps and sugar.
Bung it all in the pot, warm through slowly, then bring to the boil for about 10-15 mins for 1lb fruit it might take a bit longer for a bigger batch, then keep testing it.
On a cold saucer put a wee drop of the jam Cool for a few seconds, then push the jam with your fingertip. If it wrinkles, it has reached setting point. If not, boil for a further 2 minutes then test again.

Forgot to add, nothing beats good hm jam, value would definitely be cheaper, but the taste is nowhere near as good and you get a lovely smug feeling
making your own.

thanks trying-very-trying, going t start collecting jam jars:D do i just use caster sugar? im sorry ivenever made jam b4:eek:

trying-very-trying

I just use ordinary granulated sugar. If you're needing jam jars, try asking on freecycle. I have made rasp jam before using just 1/2 lb rasps and 1/2 sugar, you only need one jar.

punkrock06

trying-very-trying wrote: »

I just use ordinary granulated sugar. If you're needing jam jars, try asking on freecycle. I have made rasp jam before using just 1/2 lb rasps and 1/2 sugar, you only need one jar.

cool thanks thats a really good idea:beer:

ethansmum

We went away for the weekend and my mind was on other things when I left our uncooked chicken in the microwave. We walked in on Tuesday and the smell in the kitchen was foul- it took me ages to discover my error!

Anyway I've tried soap and water, lemon juice and bicarb and the stick is still there. Has anyone got anymore remedies to try? And importantly, Is it still safe to use the microwave for food?

trying-very-trying

ethansmum wrote: »

We went away for the weekend and my mind was on other things when I left our uncooked chicken in the microwave. We walked in on Tuesday and the smell in the kitchen was foul- it took me ages to discover my error!
Anyway I've tried soap and water, lemon juice and bicarb and the stick is still there. Has anyone got anymore remedies to try? And importantly, Is it still safe to use the microwave for food?

I would think that after giving the inside of the micro a good wash with a mild bleach solution, or something similar, it should be safe to use.
I've got one of those little "garlic soap" blocks (99p out of asda), and if you pop it in a little bowl of water, not completely covering the block, it's supposed to get rid of smells like tobacco and the like. Other than that could you not just open the door and open a window, let it get lots of fresh air.

Kadeeae

What is it that is put on homemade bread (like a topping?) that's sort of grainy/crumbly - ummm......looks like fine breadcrumbs, but I don't think it is. I'd like to give it a try on one of my homemade loaves if anyone knows.

Ta!