my first jam making

[happy place]

made some rubarb and gooseberry jam last night
it was my first go sort of followed reciepe for gooseberry jam in old cook book and it worked set and tasted ok so will try some more when i get more fruit

[hamster]

Yay! Well done!!

[Silver Ether]

Great ... well done ... for all the jam I have made I still get anxious ... will it set won't it set ...

[JR]

Good stuff, we are looking forward to cherry picking this weekend! Morello cherry jam, yum!

Made our first lot last year and we are hooked, 4 batches this year so far.

Going to try chutney and picalilli this year too!

[eccentric_emma]

well done! i haven't braved trying to make jam just yet.

[hedgewitch]

Oooh well done.
Gooseberry jam is my favourite and I haven't had rhubarb in such a long time my mouth is watering at the thought of it.

[JR]

Finished the Cherry, 10 good sized jars from 2kgs of the eaters picked from the plot. We had a total of 8kgs from 2 trees, very pleased. Made some snazzy labels on the pc too, OH well impressed.

Kids love it! Me too!

We have thew morello to pick still, cherry brandy and crumble and pie fillings is the plan.

Looking forward to the blackberries, my favourite.

[Peggy Sue]

I made jam for the first time last year, just a few pots, now I'm hooked! It was no where near as hard or mysterious as I thought.

Had a go at Onion marmalade (sweet onion chutney) this weekend- well if thats not addictive I don't know what is!

Now my biggest problem is I don't have enough jars!!

[JR]

Made 5 large jars of picalilli, all veggies from the plot.

OH not happy as she hates pickles and the smell of boiling vinegar, tumeric and mustard did stink a bit.

Went off to work with it on my sandwiches, very proud moment! Tee Hee!

I picked a bout 3kgs of Morello Cherries over the weekend will make some jam and pie filling tonight. Cherries all picked for this year now.

The last batch of Jam for us will be a mega session on blackberries once they are ready. Going to buy some nice smaller jars for xmas presents for the family. Mind you blackberry is my favourite so its difficult to give any away.

[JR]

Made the Jam very tasty this morning on toast. I got fed up stoning the morello's. Very messy, it looked lie a scene from a horror film when I had finished. Decided to put some in the freezer (to stone later) for pie fillings and some in the fridge for cherry brandy. Will do that at the weekend.

[Rod in Japan]

The idea of you going off with your own piccalilli in your sandwiches strikes me as just so... so... thoroughly admirable in every way. In the face of wifely opposition too. Good on you. I might have to try that too.

[JR]

It was right up there with first day at school I can tell you!

I found a good recipe, here you go! Be warned OH's can do impressions of cats with stuck furballs at the smell!


Hot Piccalilli Recipe

A combination of most vegetables can be used for Picalilli. Pick from cauliflower, crisp cabbage, celery, cucmber, courgettes, french and young runner beans, green tomatoes, marrow, peppers, pickling onions, shallots and sweet corn kernels. These need to be cut into fairly small pieces (½"-1"/.1.25-2.5 cm).
This recipe is for about 3 - 4 lbs (1.4 - 1.8 kg) of Hot Picallilli.
Ingredients:
3 lbs (1.4 kg)1-.25-2.5 cm) of prepared mixed vegetables
½ lb (225 g) salt
2 teaspoons turmeric
4 teaspoons dry mustard
4 teaspoons ground ginger
3 oz (84 g) white granulated sugar
1 pint (570 ml) white distilled vinegar
½ oz (14 g) cornflour
Method:
1. Put the mixed vegetables in a bowl in alternate layers with the salt and leave overnight.
2. Next day rinse in cold water and drain thoroughly.
3. Put most of the vinegar into a pan and add the spices and sugar and bring to the boil.
4. Add the vegetables and simmer the mixture until the vegetables are still crisp.
5. Blend the cornflour with the remaining vinegar and stir into the vegetable mixture.
6. Boil for 2-3 minutes, stirring gently.
7. Pack the vegetables into hot, clean sterilised jars using a slotted spoon.
8. Top up with any remaining sauce.
9. Cover and seal immediately.
10. Label once fully cool.

[Jobi1canobi]

Wow - I'd love to be able to make all the things you guys do.

I'm planning my first jam making attempt in August when the Blackberries and Elderberries are ripe. At least if I bodge it I can say it didn't cost me much as I foraged for the fruit.

The pressures on then...

JR thanks for the piccalilli recipe - my mum loves it so might have a go at that at some point.

[Millymollymandy]

I've been pickling and jamming this last week too! I made Delia's pickled runner beans and yesterday/today it is the turn of redcurrant jelly (with some blackcurrants, elderberries and a few blackberries thrown in for good measure). Everything was frozen but I'd weighed the fruit before freezing it.

[Peggy Sue]

Wow - I'd love to be able to make all the things you guys do.

I'm planning my first jam making attempt in August when the Blackberries and Elderberries are ripe. At least if I bodge it I can say it didn't cost me much as I foraged for the fruit.

.

Thats exactly what I did last year (for the same reasons) and the jam was LOVELY! So now I'm going to get brave and do lots