Preserving, it has started

Primrose

Mir! wrote: »

..........). Also tried the taster pot of jam......I had a struggle to get it anything like 'set' and it has turned out more like a thick runny sauce. Like you I have never had a problem with damson jam setting before so it must have been the over-ripeness. Anyhoo...I dolloped some on top of Greek yogurt and it was jolly nice, so if it doesn't go mouldy in the jars I shall re-catergorise it as Damson Sauce and suggest people use it on ice cream, yogurt or rice pud!!

Always a good alternative solution! If it,snot too sweet.also might like to think about putting inthe odd spoonful when cooking a pork or lamb casserole. The damson flavour will probably add a nice touch of extra flavour.

And it will be nice to liven up winter porridge if you eat it.

Nargleblast

Crab apples are ready when they are bright red, usually end September or early October. I have a tree in my garden but won't be doing anything with the crabapples this year - I made about a dozen pots of crab apple jelly last year, and only used about a quarter of the fruit on the tree. We still have plenty of jars left for our needs so a break from making crab apple jelly is indicated. Will be picking elderberries soon for the winter cold remedy.

Wizard_of_Id

Nargleblast wrote: »

Crab apples are ready when they are bright red, usually end September or early October. I have a tree in my garden but won't be doing anything with the crabapples this year - I made about a dozen pots of crab apple jelly last year, and only used about a quarter of the fruit on the tree. We still have plenty of jars left for our needs so a break from making crab apple jelly is indicated. Will be picking elderberries soon for the winter cold remedy.

Thanks for that :T :T :T
I shall leave them another month and check again.

redlady_1

Does anyone have any good courgette chutney recipes please and runner bean chutney ones too?

purpleybat

redlady_1 wrote: »

Does anyone have any good courgette chutney recipes please and runner bean chutney ones too?

is your garden going a bit mad producing these too? im swamped in both.
i too will be looking hopefully for some replies as so far i've only made piccalilli with them.

redlady_1

purpleybat wrote: »

is your garden going a bit mad producing these too? im swamped in both.
i too will be looking hopefully for some replies as so far i've only made piccalilli with them.

It has gone totally bonkers! I have been giving away courgettes for ages but the runner beans are now having their time! I am desperate to do something with them before they turn.

Primrose

redlady_1 wrote: »

It has gone totally bonkers! I have been giving away courgettes for ages but the runner beans are now having their time! I am desperate to do something with them before they turn.

You're lucky ! I harvested two beans from our plants before they turned up their toes and died in the heatwave, despite being watered ! having said that, there may still be the odd bag from last year's harvest still lurking in the murky depths of our big freezer in the garage. I expect they're probably only suitable for including in vegetable soups by now !

redlady_1

Primrose wrote: »

You're lucky ! I harvested two beans from our plants before they turned up their toes and died in the heatwave, despite being watered ! having said that, there may still be the odd bag from last year's harvest still lurking in the murky depths of our big freezer in the garage. I expect they're probably only suitable for including in vegetable soups by now !

This year most things have gone crazy. I am thinking of making some onion chutney too. And I have lots of jalapeños that I have no idea what to do with. I had thought about drying them out somehow

Nonnadiluca

Our Victoria plum trees are producing like crazy so I decided to make some jam. I picked plums which were ripe but firm as advised and made the jam a few hours later. I used slightly less than an equal weight of sugar but the jam is a bit runny and really, really sweet. Where have I gone wrong?

Primrose

Could possibly be a slight lack of pectin in the fruit because they were ripe. Did you include any lemon juice in your recipe?
Has the jam cooled down? . Sometimes it thickens up as the jar becomes completely cold.
Did you use a jam thermometer and cook it until setting point had been reached for a few minutes, i.e. placing a drop of the hot liquid onto a cold plate in the fridge and waiting to see whether the liquid passed the "crinkle" test?