Second batch of Apricot conserve, actually apricot and peach, because we had some peaches which turned out to be seriously under-ripe, so I just added them to the jam, 5 small jars.
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The Vine Preserver's Year 2012
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'Clearing the freezer out' wine = random bags of chopped rhubarb, raspberries, redcurrants and cherry-plums. Didn't weigh them. Poured boiling water over them, about 3litres, added a teaspoon of pectolase and left for 24 hours. Then dissolved 2lb of sugar in another litre of boiling water and stirred it into the fruit. Added a tsp of yeast nutrient and a tsp of yeast, gave it a stir, and we'll see what happens. It may need a bit of grape juice adding for 'vinosity', but won't know til I strain it into a demijohn.
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9 jars of Lemon and Ginger marmalade ........t'other day plum and cardamon jelly 9 jars of ,,,,,,S*d the housework I have a lottie to dig
a batch of jam is always an act of creation ..Christine Ferber
You can't beat a bit of garden porn
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