Jams, chutneys and marmalades....

Replies to This Discussion

Permalink Reply by Una Bee on January 4, 2011 at 12:18

I'm quite new to preserving, so I haven't had a chance to try many different things, but so far we've got a few firm favourites that disappear way too quickly.

 

Apple jam with vanilla and calvados

http://strawberrypotsforever.blogspot.com/2010/09/jammin.html

 

Chilli jam

http://strawberrypotsforever.blogspot.com/2010/09/rain-rain-go-away...

 

Marinated garlic cloves

http://strawberrypotsforever.blogspot.com/2010/12/marinated-garlic-...

 

I also use my dehydrator a lot to make fruit leathers, dried fruit and moonblush tomatoes, and I love making (and eating) fermented cabbage. :)

 

Permalink Reply by Louise Sian Gibbard on February 26, 2011 at 16:36

I make a lot of courgette/ marrow chutney (always have a glut). Experimented with a few recipes but think I've hit on my favourite now- has chilli and pine nuts for a bit of heat and bite.

Permalink Reply by Pen Turnbull on March 4, 2011 at 13:18

I made mulled wine plum jellies at Christmas.  The recipe came out of the Guardian.  They were a real hit and were served alongside cheese and oatcakes.   I'll definitely be doing them again.  My tiny crabapples got preserved in a sweet and spicy syrup to be served alongside cold meats and cheeses.  They go in whole so no fiddling around peeling, coring and chopping.  That recipe is from Marguerite Patten's 'Jams, Preserves and Chutneys' - an oldie but a goodie.

Permalink Reply by Debi Williamson on March 4, 2011 at 15:51

i think chutney's seem to be always a hit!!  Mango lime and ginger was my last experiment and it seemed to go down extremely well.  I also found a lovely French recipe for Kiwi jam which was lovely too.    I have never made strawberry jam but thats just because they get eatten before I can make jam with them, same with my raspberries.  My hubby is also found of Cumberland sauce, which you can serve hot and then I jar the rest for a cold ham and salad in summer!

Permalink Reply by SteffLovesSeeds on March 30, 2011 at 11:39

We have apple and pear trees. Not sure what sort, Parents planted them a few years ago while I was away...  Someone once said he hadn't seen such large pears before! 

 

What do you people do in protecting the fruit from the birds.  Organic ways preferred ;)

 

Steff

Permalink Reply by Trish le Gal on March 31, 2011 at 17:14

There is a recipe for shallot confiture (caramelized glistening golden brown wonderful tasting shallots) that is in 'Preserving' by Oded Schwartz that I try to make every year. It is absolutely divine! It's quite complicated and involves bringing a pan of shallots that have been 'brined' (Day 1), in a sauce of vinegar, sugar and a spice bag (cardamom, cinnamon, lemon rind, caraway seeds, cloves and chillies) to a gentle simmer for 15min (Day 2)and again for 15 min (Day 3) and then, very gently, for 2 to 2 and a half hours (Day 4). Bottling after this. The shallots are intact and I've never had any go off.

Permalink Reply by Steven Monks on April 5, 2011 at 14:41

A good all round chutney recipe that I made the other year was Glutney Chutney from Hugh Fearnley-Whittingstall...

 

It was really good as it pretty much threw in all the stuff I had left over that perhaps I wouldnt have used otherwise.

 

I think 2 years later and it tastes even better than before!!!!