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Post by ambersparkle on Sept 24, 2020 7:16:18 GMT
Might have a go at that, Val. x
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Post by dgraves on Apr 13, 2021 12:38:12 GMT
Very interesting discussion, I was intrigued by the peanut butter, I saw the recipe here on the forum. Tried making it, and won't be buying it again, turned out perfect. Next item, I want to try making almond milk.
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Post by brightspark on Sept 6, 2021 11:53:20 GMT
Tomato jam recipe (from an Italian lady, Di - she asked me to make this using French locally grown tomatoes) 2.5 lbs tomatoes, peeled and chopped 4 tspns lime or lemon juice 2 lbs sugar half tspn cinnamon powder half tspn allspice 1 cooking apple, peeled, cored and chopped Boil till setting time is reached, to check setting, put small amount in saucer and when cold if wrinkles when touched, that should set okay. That's all there is to it, and I still have a jar, but I made it four years ago !! Edit: nope, it is past using, sadly. Looks like I'll have to make more! I have just seen that I posted this before ... oops!
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Post by irist on Sept 6, 2021 16:46:34 GMT
I have made a batch of roasted tomato sauce today from Hugh F-W's recipe. I'm very disappointed. It's quite bitter despite me adding more sugar than specified in the recipe. I've left if bubbling in the slow cooker but don't think it will improve. I used 3kg of tomatoes - what a waste
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Post by ambersparkle on Sept 7, 2021 8:11:34 GMT
That is a shame Iris, in the past I have made Chutneys that did not have the Flavour I was aiming for, but nothing you can do about bitterness. x The waste, would get to me too.
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Post by ambersparkle on Sept 7, 2021 8:31:36 GMT
Think there has been a mix up, the Recipe I have is for Red Pepper and Chilli Jam, not Tomato, and it is really delicious, I only had mixed Peppers, but it came out red anyway, and I had no Pectin, would not have used it anyway, don't think it needs it. Being unwell, has put me behind, so will be a few Days more before I start preserving again.
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Post by brightspark on Sept 9, 2021 16:12:34 GMT
Yes, I have made that, Tina, and it is really good!
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Post by ambersparkle on Sept 11, 2021 8:02:46 GMT
Everybody, who tasted that Jam, raved about it, Fiona, comes up with some good Recipes. Will definitely make a Batch.
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Post by brightspark on Apr 14, 2022 8:56:54 GMT
As requested by Tina ...
My marmalade is very varied, depending on the peel that I have saved.
Basically, my preference is clementines as their flavour is more prominent, but very much a personal preference.
Cover the peel with water*, and simmer until the pith part of the strips is translucent and the peel is softened, and you may have to add more water to get it to this stage. (Sometimes it has taken a couple of hours, depending on the thickness of the peel, etc) *I also add the peel from two or three lemons (retain the lemon juice for the cooking of the marmalade).
Once the peel is cooked, add the lemon juice and I add some orange juice (from a commercially produced supply if I don't have any from the fruit - or add home-made pectin if available), then measure the quantity. Bring to the boil then add the same quantity of sugar and dissolve. Bring to the boil again, and continue with a rolling boil for 15-20 minutes. Take off the heat and check for setting quality on a saucer or your preferred way of testing. Boil for another five minute intervals if not set. If I don't have any home-made pectin, I have resorted to using Certo, a vegetarian pectin.
I hope this helps, and apologies for it being a bit vague, as I tend to judge it as I'm cooking it. I do like to add the real orange/clementine juice too, if I am using peel from freshly chopped fruits.
Good luck!
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Post by ambersparkle on Apr 14, 2022 13:47:34 GMT
Seems an awful lot of work Val, don't think I will bother, might try making up my own Recipe. Here is something Iused to make for the Boys, Chocolate Spread, again, no measuring, just how long is a piece of Thread. Cocoa Powder, soft Margarine, and Icing Sugar, mixed to a spreadable consistency, and kept in the Fridge.
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Post by ambersparkle on Apr 14, 2022 13:57:27 GMT
Chocolate Bars, block of Cheap own Brand Chocolate own brand Digestive Biscuits, Sultanas, Nuts, whatever you have. Put plenty of bits and pieces in the Chocolate, put in a Cake Pan, Square One, and mark into Bars, they are very rich, but kids love them. Forgot to say, crush all Ingredients, but not too fine, and Children love helping
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Post by ambersparkle on Apr 14, 2022 14:03:24 GMT
Will wait till I get some Clementines, Val, as they do have a lovely Flavour, and give your Recipe a go, I do have Apple Peel, and don't like to be beaten, it is the standing that beats me!
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Post by ambersparkle on Apr 14, 2022 14:07:31 GMT
Going ben the Kitchen to cook up some Apple, get some new Stock at the Weekend, might make a few Crumbles, yes, I feel a Crumble coming on, and more parings for my Pectin.
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Post by brightspark on May 25, 2022 11:19:12 GMT
While searching for my long forgotten large pots of pickling vinegar, I came across one of them that was full of preserved veggies, but I hadn't put a label on there, so I have no clue as to its origins or what it contained. We jointly decided that it was best to dump it. So, using a large sieve, I upturned the jar (about 2 litres) so OH decided to taste it. Basically it was plenty of little onions, I'm guessing pickling onions, and cubes of 'other' veggies. He said that they tasted great - the onions were still crunchy, and the veggies had 'bite' too. So, we have rebottled some of it, but in smaller jars. I'd love to know what the recipe was...
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