A question of preserves? And recipes please.

[Millymollymandy]

Used about 3/4 kilo rosellas

Perhaps your jam is sick as a parrot? I thought Rosellas were parrot like birds!

(What are they?)

[alcina]

Yay! It's something about cough40cough isn't it Sandy! I'm finding myself wanting to join the Women's Institute and make scones!

I'd try using more fruit and a little less lemon juice? Or maybe more sugar if it's sour (not that I'm an expert here!). Now if only we could combine our jams...we'd have the perfect jar!

Here's to the next batch!

Alcina

[Sandy]

I think you might be right Alcina lol. Can Aussies join the WI?

MMM, OMG images of a jar stuffed with multi coloured feathers! Reckon it would look rather pretty though Rosella jam is made from the fleshy red calyx containing the seedpod of a Australian native hibiscus. Harvested after the flowers have died.

[Chickenlady]

Sandy, I don't think I speak Australian!!

I usually find that my local co-op sells powdered pectin. If not, ask your friendly local corner shop to order you some. I am sure they will be delighted to have your custom!

(I have found myself looking semi seriously at the WI!! They are quite cool these days! I just can't bring myself to do it, though...)

[alcina]

Now that I've made my first batch and the "now" element has lessened, I'll peruse further afield for the powered pectin. I did find the liquid pectin but it was unbelievably expensive and once opened had to be used within a week! Not much fun when you're only making 0.5 litre every few weeks!

I have found the sugar with pectin included, but again, it's quite expensive and as stated, it means you can't reduce the sugar.

Off to make some doillies...

Alcina

[alcina]

Update:

I made some blueberry jam last weekend. Same weight of sugar as fruit, 2 tablespoons of lemon juice and 2 tablespoons of stewed apple juice. It has set wonderfully...actually it's a little too set! But very, VERY delicious...in fact, so delicious that I went out and bought a Blueberry bush!

Looks like the combination of lemon juice (not too much) and stewed apples is plenty sufficient pectin for most fruits.

Alcina

[Wombat]

Well done Al!

Nev

[chadspad]

Hi all,
Would it be possible to spice up a normal bottle of ketchup with some chillis and how would I go about doing it please?

Also has someone got a really easy to follow recipe for chilli and tomato chutney please? I havent made any chutneys before. I have loas of glass jars with screw lids - would they be OK to use?

Thanks Wendy

[Luath]

Have posted a courgette toamto and chilli chutney recipe separately, so it's easier to find.

For the ketchup, best idea is to make your own - very easy and a good way of using up loads of toamtoes, you can add fresh or deried/powdered chilli to taste. Let me know if you need a reliable recipe and I'll pop it up here.

If the lids of the jars are metal, put a square of greaseproof over the top of the jar before putting the lid on - pickles coming into contact with metl lids can go off/taint, etc, so best avoided, Plastic screw tops are fine, though.

Hope this helps.

[Shirley]

ooh the WI - I'm of that age too but still think I'm too young for that sort of melarkey LOL

Good tip about the lids Luath... am off to look out your recipe :D

[chadspad]

Hi Luath,

Yes please to the ketchup recipe! Thanks for the chutney one - gonna go have a read.

Wendy