Rescue me and my maslin pan please!

cannylass_2

lol Bobbykins!!! i think we must have been separated at birth!!!!:rotfl: :rotfl:

was wondering how u were getting on with the pan this morning!!;)

like you and dollydaydream, i have made this loads of times in the past and not had this problem, but i think, like you say, towards the end i tend to start multi-tasking and well.... you know the rest

mine is at the "boiling" stage as i type-spitting hot red lava everywhere!!! i am sitting over it like a nervous wreck!!!:rotfl:
will keep you updated;) (what a way to spend a Bank Holiday!!!)

Bobbykins

I think this thread may end up not about maslin pans but about Delia's damson chutney recipe!

How does everyone go on with "de-stoning" the damsons? I have always cooked them a bit first then spent ages with rubber gloves on laboriously pulling the stones out - as recommended by Delia. What she doesn't warn you about is if, like me, you are impatient to get on with it, you can still burn your fingers! I'm afraid I can't wait for them to cool. Just boil the little beggars up in vinegar then start de stoning them as soon as the flesh starts to soften.

Has anyone tried de stoning them from raw? Just wondered if it was any easier.

cannylass_2

For my first attempt this year, i can hold my (burnt) hands up and say i did the same as you bobbykins, thought i had waited long enough for it to cool and then....OUCH!!!!!

Today, i counted all damsons and then destoned after stewing, using a spoon!! very labour intensive but quite therapeutic to sit out in the sun and count how many i had yet to find!!!

I think to try and destone raw would take even longer and possibly result in loss of quite a lot of pulp.

What do others do?

razra

I wonder if boiling coke in it would have shifted it?? I know Ive done this when I burnt baked beans on to a pan by not paying attention and it managed to shift them

I love damson jam really should build up the courage to have a go at making it,

powershopper

use the cheapest most 'orrible wash powder (I used to use the original Persil in the days when it was that or Tide) to soak and boil up burned pans, gets it free every time, even if the house smells like a Laundrette !!!!

Bobbykins

razra wrote: »

I love damson jam really should build up the courage to have a go at making it,

Razra, you really should try making some damson jelly if you can! it's miles easier than trying to make jam - you don't have to bother counting all the stones!!!:rotfl: :rotfl: :rotfl: .

Just put the damsons in a pan with enough water to cover them. Bring to boil and simmer for around an hour, until they are all mushy. Suspend a jelly bag over a bowl (or make a jelly bag from a pair of tights tied up to make a bag - clean ones of course!). Tip the contents of the pan in and leave it overnight to drip. DON'T squeeze the bag!

In the morning, chuck away the mush in the jelly bag and measure the juice that has dripped into the bowl. Add 1 pound of sugar per pint. Put in a BIG pan. Bring to boil and boil rapidly for about 10 - 15 mins. Test for a set. Pot into sterilised jars and enjoy! (BTW, sometimes it can take up to 20 mins boiling to reach a set - don't know why)

Bobbykins

cannylass wrote: »

For my first attempt this year, i can hold my (burnt) hands up and say i did the same as you bobbykins, thought i had waited long enough for it to cool and then....OUCH!!!!!

I know the feeling! My finger tips are still numb - OH says they are made of asbestos!:rotfl: :rotfl: :rotfl:

Today, i counted all damsons and then destoned after stewing, using a spoon!! very labour intensive but quite therapeutic to sit out in the sun and count how many i had yet to find!!!

Blimey, you have some patience! I did try that one year but lost count! I'm so stupid

I think to try and destone raw would take even longer and possibly result in loss of quite a lot of pulp.

Yes, I think you are right - that's why I've never tried it.

What do others do?

I decided I didn't have time to finish my replacement batch today - can't spare the 5 hours simmering time! So I've done half a job - done the de-stoning bit and now have a huge bowl of purple mush sitting in the fridge so I can make the new batch tomorrow.

cannylass_2

How did your second batch of Delia turn out bobbykins?:D

My pan and sanity are intact. There is no need for carbon dating of the pan!!!:rotfl:

I have labelled and squirrelled away my jars of gloop! But oh boy, i didn't dare leave the bubbling cauldron unattended-hope yours was good too. Thats it now for me and the damsons for this year, have stewed up what was left, and will freeze it, as I am off to Paris in the morning!!!:j

Bobbykins

cannylass - see previous post!

I wish I had finished my damsons! Have already made 2 batches of jelly and a load of pie filling plus the ruined and replacement batches of chutney and STILL have two trees to pick! It's been a bumper year :eek: .

Enjoy Paris you lucky thing!

cannylass_2

lol:rotfl: :rotfl: :rotfl:

cross posted!!:eek: :eek:

I actually got mine up to boiling point and simmered for a couple of hours, then had to go out!!! Us preserve makers of today just don't have 5 hours to spare as our ancestors would have! Came back in after an hour or so, and resumed another hour of simmering and then whacked into the hot jars-heres hoping!;)

Good luck tomorrow!