Preserving and cooking!!!

Comment by Sue Gollop on March 9, 2011 at 18:22

I had loads of black and red currants last year-it was a great year.  I made a lot of juice from them-adding water and cooking slowly and then straining through a muslin.  I then made jellies-by adding sugar and gelatine.  fabulous taste.  At first a bit strong (particularly the blackcurrants) - almost too pure-and the grandchildren didn't really like it but when I added more water they just loved it.  I have frozen some of the juice since I couldn't use it all.  I tended to follow the quantities on the gelatine pack-leaves of gelatine work better than powder because it makes a clearer jelly I think. I sometimes drop whole fresh fruits in just as they set-and put cream on top.

Comment by Sue Gollop on March 10, 2011 at 0:11

Must just tell you all-is this allowed? My daughter -in-law has given birth to twins.  Sadly they all live in Bulgaria but we now live in a global village don't we?

 

Comment by Mo on March 10, 2011 at 8:35

Congratulations! Hope mum and the twins are all doing well :)

Comment by Pen Turnbull on March 10, 2011 at 8:51

Lovely news.  Enjoy grannyhood!

Comment by Debi Williamson on March 10, 2011 at 17:41

Congrats Sue you must be so happy! x

Comment by Jan Willetts on April 10, 2011 at 23:47

I,ve got more rhubarb than we can eat from our two plants and no room in the freezer. Anyone got any recommendations!

Comment by Mo on April 11, 2011 at 7:30

I'm planning to make Rhubarb & Ginger Jam :)

Comment by Rob Duffin on April 11, 2011 at 8:56

The ol' rhubarb does seem to be doing very well this years doesn't it -w e've already give a couple of lots away. Rhubarb and orange jam is good too. And my wife has just made a rhubarb cake (Nigella, Domestic Goddess) - and Nigel Slater (Tender Vol 2) has a very similar recipe.

Failing that buy another freezer ;>)

Comment by Trish le Gal on April 11, 2011 at 16:17

I've been looking for a rhubarb tart recipe that I made a few years ago and then went and lost the recipe. It's got a pastry base and the filling had the rhubarb (chopped and not pre-cooked) incorporated into a sort of bakewell and it was delicious.  Anyone got anything like that I could try. (I've tried a few versions and they have not been quite right but I'm still looking.)

Comment by Steven Monks on May 23, 2011 at 15:00

I'm planning on being creative with my preserves this year - but not to waste the young shoots appearing in the garden..

 

My first "preserve" of the year is some homemade mint sauce...

 

Googled the recipe - http://www.allfreecrafts.com/giftinajar/mint-sauce.shtml Came out a bit sweet so go easy on the sugar!! 

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