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  • FIRST POST
    • kittie
    • By kittie 19th Jun 18, 6:40 AM
    • 12,446Posts
    • 78,958Thanks
    kittie
    Preserving, it has started
    • #1
    • 19th Jun 18, 6:40 AM
    Preserving, it has started 19th Jun 18 at 6:40 AM
    Lets get this thread up and running. It is june 2018 and produce will not wait but first I will mention the very best food preservation book I have ever used. You can still get it from amazon for 1p second hand or around 7 new


    `home preservation of fruit and vegetables` by AFRC institute of food research


    Perhaps people could say what they are growing and picking or buying in bulk.
    Last edited by kittie; 19-06-2018 at 7:31 AM.
Page 7
    • rosie383
    • By rosie383 3rd Sep 18, 9:54 AM
    • 4,684 Posts
    • 10,354 Thanks
    rosie383
    Thanks to the support on this thread I am now the proud owner of 2.pots of vibrant damson jam. Just had some.on toast and it's delicious.
    Had a moment or 2 of panic as I got distracted and dumped all the sugar in with the fruit right at the start. Figured I had nothing to lose and just cooked it anyway.
    Put the scrapings on a saucer and had it on toast. It set maybe a wee bit too much.

    Need to go and get more jars so I can make more. Only managed 1kg fruit in my big pan. Maybe could.do 1.5kg next time as there was a.wee bit of room.
    I have to admit to skimming off all the stones and skin leaving only the nice stuff. Seemed a lot that went in the bin but I want nice jam if.I'm going to make the effort of.making it. I remember damson jam with skin and stones when I was a.kid and it was truly awful.
    Father Ted: Now concentrate this time, Dougal. These
    (he points to some plastic cows on the table) are very small; those (pointing at some cows out of the window) are far away...
    • Floss
    • By Floss 3rd Sep 18, 11:10 AM
    • 4,901 Posts
    • 45,558 Thanks
    Floss
    ....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.
    Originally posted by euronorris
    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
    • By euronorris 3rd Sep 18, 11:22 AM
    • 10,020 Posts
    • 46,734 Thanks
    euronorris
    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.
    Originally posted by Floss

    Great, thanks Floss. Saves some pennies and gives them a use!
    • rosie383
    • By rosie383 5th Sep 18, 8:07 AM
    • 4,684 Posts
    • 10,354 Thanks
    rosie383
    Help with next batch of damson jam please
    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.
    Father Ted: Now concentrate this time, Dougal. These
    (he points to some plastic cows on the table) are very small; those (pointing at some cows out of the window) are far away...
    • rosie383
    • By rosie383 6th Sep 18, 8:54 AM
    • 4,684 Posts
    • 10,354 Thanks
    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?
    Father Ted: Now concentrate this time, Dougal. These
    (he points to some plastic cows on the table) are very small; those (pointing at some cows out of the window) are far away...
    • Lowslung
    • By Lowslung 6th Sep 18, 11:06 AM
    • 19 Posts
    • 114 Thanks
    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
    Last edited by Lowslung; 06-09-2018 at 11:17 AM.
    • Primrose
    • By Primrose 6th Sep 18, 12:49 PM
    • 8,305 Posts
    • 29,055 Thanks
    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
    • By rosie383 8th Sep 18, 10:06 AM
    • 4,684 Posts
    • 10,354 Thanks
    rosie383
    Thanks Primrose. I did have a thermometer and I think I thought it had come to temp too soon and probably overboiled it.
    Father Ted: Now concentrate this time, Dougal. These
    (he points to some plastic cows on the table) are very small; those (pointing at some cows out of the window) are far away...
    • Wraithlady
    • By Wraithlady 15th Sep 18, 5:57 PM
    • 34 Posts
    • 175 Thanks
    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.
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