Preserving, it has started

Floss

euronorris wrote: »

....When it comes to muslin cloth, we have some huge ones left over from daughter that were NEVER used. Presume I can use them for this purpose, if it cut them down to size? Anyone know of any reason why I can't or shouldn't? As I say, they have never been used, so no risk of contamination.

Wash them to get rid of any dust or packing fibres then scald them with boiling water from the kettle just before you strain the mixture.

euronorris

Floss wrote: »

Wash them to get rid of any dust or packing fibres then scald them with boiling water from the kettle just before you strain the mixture.

Great, thanks Floss. Saves some pennies and gives them a use!

rosie383

First two jars have set quite firmly. Then the next batch (of 10 jars of course) are more runny than I would like. I couldn't get it to get to a decent wrinkle no matter how long I was boiling it and I eventually had to stop.

Can anyone tell me their foolproof recipe please? The first one I used had less water and more sugar but doesn't taste too sweet at all. So is that the way to go? Or is it because I mucked up the first lot, added the sugar at the start so then just scooped off the seeds as they rose and cooked it a lot less time.

rosie383

Can anyone help please?

The jam that I have that's a bit runny, any point in adding more sugar and boiling it up again to try to set it a wee bit more?

Lowslung

So long as you added the correct amount of sugar in the first place it should set - just keep boiling and testing. Damson is a good setter usually

Primrose

You may have boiled it for too long. As a novice I once boiled marmalade for way too long and it never set. I was left with about 20lbs of runny orangeliquid which I eventually had to dispose of. . I think behind a certain point you probably boil off all the natural pectin in the fruit. You could try buying a bottle of of commercial,pectin, recoiling it very briefly for a few minutes only and then adding the pectin. That may help a firmer set.

If you plan on making a lot of preserves a jam thermometer is really helpful because you boil u TIL setting point has been reached for a couple of minutes and then do the cold plate in the fridge wrinkle test with a small drop of the jam. It takes away a lot of the guess work on timing and uncertainty bout when setting point has been reached.

rosie383

Thanks Primrose. I did have a thermometer and I think I thought it had come to temp too soon and probably overboiled it.

Wraithlady

If it's any help, Rosie, the recipe I use is 5 lb fruit, 6 lb sugar and 1 1/2 pints of water. Simmer the damsons for 30 minutes (or about 15 if they've been frozen), then add the warmed sugar, dissolve and boil for 10-15 minutes. It says to skim the stones off but I tend to end up scooping up the jam with a slotted spoon and hoiking out the stones with a sundae spoon.

Living_proof

I still have a lot of green tomatoes in the greenhouse but any night now they will be stopped in their tracks. I have read it is possible to ferment them rather like sauerkraut but has anyone tried this or tasted the result please? I have too much chutney waiting to be eaten so won't be making any more.

Primrose

Never tried fermenting them but if they are of a reasonable size you can try pan fried green tomatoes. I'm planning to try this if some of my larger already picked green ones are slow to ripen. . It's a South American recipe I think where the slices are coated in herbed cornmeal and then lightly fried. Quite a well known recipe I think so should be found if you Google it.