Made 98 jars of preserves!

Penelope_Penguin

missimaxo wrote: »

Sorry - hope this is not a really dopey question.....

But where do you get the jars from? Do you simply save the ones you buy or can you get them cheaply from somewhere?

I have been really inspired by this thread and fancy having a go.

Also - once made do the jars keep in a cupboard or do you have to chill them?

Thanks

Ascott Smallholder Supplies are really good for jars.

I store my preserves in my pantry. It's room temperature now, but will soon be as cold as my fridge.

HTH, Penny. x

meanmarie

Well done, Odds
Thanks for the recipes, will try the apricot chutney as soon as I get rid of all the &&&&dy crab apples...only six stones to go now. All I have made this year is jelly, blackberries and elderberries are very scarce, will try to-morrow again. I have made 20+ pounds of jelly and have 10litres of juice in the freezer for when I get round to it, am going to try some mint/rosemary and thyme jelly in small jars for Christmas presents.

Don't seem to have a recipe for apple butter...would be something else to use up the cookers before OH gives them all to people who don't want them but are unwilling to refuse.... have some in freezer and have made some tarts, sponges etc but running out of freezer space now.

Good thread this, don't want to buy any of this kind of stuff again

Marie

Irish_Mom

Hi Mean Marie,

This is my first posting so be gentle

Apple butter

6lbs apples
2 pints water
2 pints cider
sugar

Wah the apples, chop into large pieces and cook gently,in a covered pan with the water and cider until soft.
Rub through a fine sieve and weigh the pulp, allow 3/4 lb sugar for every 1 lb of pulp
Simmer the pulp until it has reduced by about one third and thickended. Stir in the sugar and simmer until creamy.

Variation For spiced apple butter,add 1 teaspoon ground cloves and 1 teaspoon ground ginger, with the sugar

Fromm the Readers Digest Food from your garden

Hope this helps

IM