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A few questions
Sat 30-Oct-10
7:31 am
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Joy
Chelmsford

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Apologies if this has been answered elsewhere, I have looked but there's so much information.

 

I'm very interested in making the hot apple and chilli jelly and then the hot spiced cranberry and apple sauce, both found on this site. 

 

1.  In the sauce recipe it says to process in a hot water bath for ten minutes.  Does the water have to reach a certain temperature before the ten minutes starts and does the water have to cover the tops of the jars?  I've never used a hot water bath before, you see, so am a bit ignorant of the finer details.

 

2.  With both of the recipes I can't see where it states how long before the results should be eaten.  As they are for Christmas presents I ought to know; so does anyone know their life expectancy, please?

 

Grateful thanks in anticipation

Joysmile

Sat 30-Oct-10
9:47 am
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Toffeeapple
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wave Hello and welcome Joy!  Shelley will be along at some point and should be able to answer your question, or Brightspark or Kate...

I'll try that again!

Sat 30-Oct-10
10:30 am
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3ravens
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Hi Joy! and Toni too...... Boiling water bath should be 2 inches ummmm....... 4-5 cm (I think) or use a converter, I'm too tired to look it up, LOL!  above the tops of the jars.  Count your 10 min from when the water returns to a boil after you put in the jars. And try to have the jars and contents warm or hot when you put them in the hot water. They will be less likely to crack! And when you take them out, set them on a teatowel, not the cold counter......whistle

Sat 30-Oct-10
10:34 am
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Toffeeapple
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Thanks for answering that Josie.

I'll try that again!

Sat 30-Oct-10
11:59 am
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shelley
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without a hot water bath these products should last for 4-6 months ; with the hot water bath up to a year

The jelly really shouldn't need a hot water bath!

Sat 30-Oct-10
12:05 pm
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Toffeeapple
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See, I just knew you'd know!

I'll try that again!

Sat 30-Oct-10
12:08 pm
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Joy
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Thank you so much, everyone, that's extremely helpful.welldone

Cheers!

Joy

Sat 30-Oct-10
12:29 pm
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brightspark
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Cheers, Shelley - you beat me to it !!!!! big_laugh

brightsparklystuff

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Sat 30-Oct-10
12:31 pm
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Toffeeapple
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Ah, there  you are brightsparklystuff how's the weather over there today?  We have glorious sunshine and a very light breeze.

I'll try that again!

Sat 30-Oct-10
12:42 pm
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brightspark
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how's the weather over there today?  We have glorious sunshine and a very light breeze.
Moi aussi, c'est la meme ici - hubby is just finishing off the window replacements outside, and I have washing outside too - although a little bit more than a breeze, it is nicely windy (for the washing).

Hubby said he's going to pick the quinces when he's finished - we don't need any more quince jelly or paste, but I can't bear seeing them go rotten, so perhaps another idea for Christmas presents!

(Can I also say that I don't usually water-bath the jellies, and we still have some from two years ago, but I think that depends on how long it needs to be kept and in what conditions - should be very cool)

The Victoria plum paste that I made this year is nice, too.

brightsparklystuff

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Sat 30-Oct-10
12:44 pm
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Toffeeapple
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Isn't it wonderful to have sunshine?  Wondering what you'll be doing with all the quinces?

I'll try that again!

Sat 30-Oct-10
1:05 pm
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brightspark
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TA, I do have a recipe here 'Tourte aux coings et poires' (Quince and Pear Pie). Now, looking at the picture, by any other name, we would probably call it 'Apple Pie' (Tarte aux Pommes). big_laugh  big_laugh

I don't have any pears left after making the Belgian Pear recipe, so I could make it without the pears, or perhaps a sort of tarte tatin would work well, too.

I also see in my 'French recipe collection' a recipe for 'Pomme (acute accent on the end of that!) de Bretagne' using apples cooked in cider - another pulpy jelly/paste - but it also takes 6 hours to cook. Phew!

Another idea - Gateau Beauceron aux Pommes - cooked pulped apple then gelatine added and the mixture put into moulds (then 12 hrs in refrigerator). Serve with creme anglaise or Kirsch!

 

There again, it may be quince jelly - encore!  big_laugh

brightsparklystuff

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Sat 30-Oct-10
8:59 pm
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shelley
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could make a pâte de fruit de coing; 

 

470g pulpe de coing

same of sugar; 

 

cook down same as for the plum pâte de fruits

 

let me know how you get on!

 

 

Sat 30-Oct-10
10:23 pm
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brightspark
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Shelley " thanks for that " but I have made pâte de coings every year, and we still have a lot of last year's still to use (which I discovered when we arrived here ¦¦. I'd forgotten it was here! doh ).

The other reason, possibly not a good one " but making quince jelly is easier !embarassed

However, they do have a lovely fragrance, so I may make something for now, rather than later  as well. I'll see how I feel tomorrow laugh .

brightsparklystuff

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Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Sun 31-Oct-10
10:58 am
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Joy
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Boiling water bath should be 2 inches ummmm....... 4-5 cm (I think) or use a converter, I'm too tired to look it up, LOL!  above the tops of the jars.  Count your 10 min from when the water returns to a boil after you put in the jars. And try to have the jars and contents warm or hot when you put them in the hot water. They will be less likely to crack! And when you take them out, set them on a teatowel, not the cold counter......whistle


 

Ooops!  What a mess!surprised

 

J x

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