Author Topic: jam jam and more jam (Read 3596 times)

garden cottage · « **on:** August 28, 2010, 09:51:07 pm »

major push in jam making today, very king neighbour offered us a huge freshly picked container of blaisdon plums, been making jam on and off all day 32 jars so far, weve done a bit of bartering and given them some lamb in exchange.................

Hermit · « **Reply #1 on:** August 28, 2010, 10:24:06 pm »

Love jam making, it is addictive. Making marrow and ginger tomorrow and tomato chutney.

sheila · « **Reply #2 on:** August 29, 2010, 04:06:56 pm »

have just made sour cherry, apple and blackberry jelly and aubergine and chilli pickle as well as apricot preserve.Jammmmmmmmmmmmmm!!!!!

Sylvia · « **Reply #3 on:** August 31, 2010, 09:30:10 am »

With a bit of pretty fabric over the lid they make nice Christmas gifts for friends and neighbours.

Cinderhills · « **Reply #4 on:** August 31, 2010, 10:46:12 am »

Hermit - can you post your marrow and ginger recipe please? I tried to do a search but couldn't find anything (unless it's the sweet courgette pickle that is listed, with ginger as an option). Thanks.

sheila · « **Reply #5 on:** August 31, 2010, 04:04:40 pm »

Marrow jam with whisky>>>>>>>>>
Peel and deseed Marrow and cut into thin slces or shred it
make a syrup with 1lb demerara sugar and 1 pint of water.
When it is boiling, pour it over the marrow and let the marrow soak for one or two days (covered)
Strain off the liquid into your jam pan
add 1lb Sugar, Rind and juice of one lemon and an ounce of whole ginger wrapped in muslin.
boil slowly until clear. then add a small glass of whisky or brandy
Bring to setting point, pour into jars.