Posted: Wed Sep 07, 05 4:33 pm Post subject: That's the Jam done then...
At last, the jam is all made.
This years batches:
Strawberry
Strawberry and elderflower
Apricot
Apricot and elderflower
Plum
Raspberry
Gooseberry
Blackberry
Damson (last nights work, 8lb fruit, 7lb sugar, a whole lot of jars...)
Also batches of rosemary jelly and mint jelly, and plum chutney.
Still to make redcurrant jelly with berries from the freezer, and maybe some more jelly. Rowan would be good, but they're scarce here.
But at least that's the jam all made. We're set for jam all year, and for christmas presents too. I can't get it all in the preserves cupboard
Treacodactyl Downsizer Moderator
Joined: 28 Oct 2004 Posts: 25795 Location: Jumping on the bandwagon of opportunism
Posted: Wed Sep 07, 05 5:51 pm Post subject:
What about apple jelly or, what I'm planning to make, blackberry and apple?
Well, for me it's anything that's available for free at the same time as the blackberries. This year it was blackberries, apples, rosehips and elderberries.
question - rowan jam/jelly? are rowan berrys not poisoness if not how can i make it as there are loads of berrys on my tree?
Cook them down with apples, crab apples are especially good, with some water, till it's a wet, pulpy mush.
Gently strain the mush through muslin. I use three layers of muslin, then strain the fluid again through a cotton teatowel if you want REALLY clear jelly.
Boil the liquid with sugar (1lb of sugar per pint of fluid) till it reaches setting point (104-106 C, or sets to a wrinkle on the back of a spoon_, and jar it as for any jam or jelly.
Rowan jelly is wonderful, it's great with game or meat.
Hows about pears?
Are there any jams I can make using them?
My neighbour lets me have them from her tree ,I think they are for cooking rather than eating raw.
Hows about pears?
Are there any jams I can make using them?
My neighbour lets me have them from her tree ,I think they are for cooking rather than eating raw.
I'm sure there are... Pear and (x) is reccomended though, or use a jam sugar with added pectin, and a little lemon juice, as they're surprisingly short on pectin and acid.
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