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Originally posted by Lizzie
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You will almost certainly need extra pectin for Rhubarb jam. Apart from that, the process is identical!Flowers come in too many colours to see the world in black-and-white. -
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Only the cooking pan. Once cooked the stems bendOriginally posted by seasprout View PostDo you need extra long jars to get the sticks into..?
Flowers come in too many colours to see the world in black-and-white.Comment
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I know it's a little late now, but i can recommend putting 3-4 handfuls of elderflowers in with the strarberry jam once its made. Just stire them in just before you're about to pot it up... mmmmmm!Originally posted by rana View Post
We are each of us, a multitude... within us is a little universe... Dr Carl Sagan
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We buy whatever is cheepest....and they both work the same for us.Originally posted by Hilary B View PostMy phone has more Processing power than the Computers NASA used to fake the Moon LandingsComment
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have been reading all the posts on jam making.
Does anyone put water in, or just the fruit and sugar.
I make jam every year but always add water as well.
And when your back stops aching,
And your hands begin to harden.
You will find yourself a partner,
In the glory of the garden.
Rudyard Kipling.sigpicComment
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We only add water to Rhubarb...everything else is just the fruit.My phone has more Processing power than the Computers NASA used to fake the Moon LandingsComment
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Thanks NOG, any of the books I have said some water but will just go with the fruit and sugar.
And when your back stops aching,
And your hands begin to harden.
You will find yourself a partner,
In the glory of the garden.
Rudyard Kipling.sigpicComment
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The only reason to add water is to reduce the risk of the fruit burning at the early stage, before the juice runs (apart from marmalade).Originally posted by bramble View Post
I add water when cooking crab apples for jelly, to get them started. 1 pint water to 2lbs apples......Flowers come in too many colours to see the world in black-and-white.Comment
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Depends on the fruit and how ripe it is. With under ripe gooseberries / currants then I add a bit but that's about it. Never add any with rasps / strawbs
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be?Comment
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Nothing too exciting but these worked wellOriginally posted by rana View Post
Elderflower with Gooseberries ( too late for this year )
Cinnamon & allspice with rather insipid Plums
Orange zest & juice with Rhubarb
And of course Ginger with Marrow ( tiny cubes of marrow in a gingery syrup )Comment
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Oh with Apricots....I leave them mixed with the sugar over night for them to asborb some of the sugar before I start boiling.My phone has more Processing power than the Computers NASA used to fake the Moon LandingsComment
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i made some plum jam in the microwave yesterday - it's turned out very thick / stiff but very tasty - what causes jam to set really thick like that?Comment
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