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Fruit Jelly??????
Thu 16-Sep-10
7:11 pm
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maggiemagnet
Hampshire

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Thu 16-Sep-10
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Hi All

 

l am new to this forum and have enjoyed all the info on making jam (going to have  a go at blackberry and apple Jam!!!)

I keep readinf about jelly!!!!   Can l be so bold as to admit l don't know what fruit jelly is and to the best of my knowledge have never tasted any!!!!embarassed

I would also like to have a go at bottling some fruits but am nervouse about having a go as l am a preserving new beeeee!!!!!!

 

l am looking forward to speaking with you all as you seem a very nice group of people

 

Maggie heart

Thu 16-Sep-10
7:58 pm
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MOS
Cannock Chase

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Wed 12-May-10
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Hi Maggie and welcome

i am a bit new to jams and things too ,but you are in the right place to learn ,i don't think you will be a novice long on the forum there are some very enthusiastic Jammie's here so it wont be long before you are bubbling with the best of them

good luck and get picking

MOS kisskiss

sit down with a cupa and the urge will subside

Thu 16-Sep-10
9:59 pm
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brightspark
Wilts

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Wed 30-Dec-09
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Hi Maggie - I'm sure if you have a look in the supermarket, you'll see jellies on the jams shelves. There's Rose's jelly marmalades, and bramble jelly, too, for instance.

The jellies are simply the same as jams in their cooking, but the fruit is strained off.

For example - blackberries (a current topic) - washed, then boiled up with some water (not too much), strained, preferably through a jelly bag, but if you don't have one, some muslin or an old teatowel. Then measure the juice and add sugar to the juice, and then cooked till setting point is reached. Voila - bramble jelly!

Again, as in your other post - it does depend on your own personal flavour preference as whether you add the same amount of sugar as liquid, or like us, I add a reduced amount of sugar because we like the flavour to be a bit tangy.

Recently, and using our own Victoria plums from the garden, I cooked up a batch of plums, strained them. The plum 'flesh' I used to become a thick set paste, and the juice I made into a plum jelly.

Shelley has just given a recipe for hawthorn jelly on the 'Wild Berries ....' thread - that will give you another idea.

Again, best of luck!

brightsparklystuff

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Thu 16-Sep-10
11:10 pm
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maggiemagnet
Hampshire

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Thu 16-Sep-10
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Thank you for your replies. I will have a look when l go shopping next.

 

I find the whole thing fasinating

 

 

Maggie heart

Fri 17-Sep-10
7:32 pm
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shelley
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a jelly bag is good to get - the lakeland one that I have is a beast to get up, but is great once up as I can fill it on my own; my old piece of muslin was as good for straining but a tricky and 2 person job to fill!!

Fri 17-Sep-10
7:53 pm
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danast
Argyll, Scotland

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Thu 24-Sep-09
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wave Maggie, I made jelly for the first time the other week - apple and chilli.  It was not difficult to make and it is wonderful.  Go on have a go.

Old teachers never die, they just lose their class

Thu 30-Sep-10
2:35 pm
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malaguista243
Cheshire

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Thu 2-Sep-10
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Hi, Danast,

What recipe did you use for your apple & chilli jelly?

 

Thu 30-Sep-10
4:30 pm
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danast
Argyll, Scotland

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wave Hi pete.  The recipe I used was  A Cottage Smallholder one by Fiona

Here is a link

http://www.cottagesmallholder.com/hot-apple-and-ch.....ecipe-6372

Old teachers never die, they just lose their class

Thu 30-Sep-10
6:25 pm
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malaguista243
Cheshire

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Thu 2-Sep-10
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Brilliante... Thanks.

Tue 5-Oct-10
8:27 am
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malaguista243
Cheshire

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Thu 2-Sep-10
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This turned out great.
Though, think I might've put a little too much sugar in; but this only served to produce a lovely sweet-chilli taste.

Tue 5-Oct-10
9:28 pm
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Danny
Scarborough, England
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Fiona will be pleased to know that you tried it, Pete. ok

That apple and chilli is probably the most popular of all her preserves.

Never knowingly underfed

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