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Home preserves
Wed 25-Sep-13
11:41 am
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Xahha
Suffolk

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I wish somebody would give me a bag of ripe quice- lucky you.

 Are we having fun yet? I am!

Thu 26-Sep-13
9:00 am
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Terrier
York

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Tue 22-Sep-09
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They were the ornamental rather than the true fruits, but I've always still got a good jelly from them. One batch is jelly bagged as I write this, will do another batch today.
Made the hedgerow ( mainly elderberry) cordial up yestday, will call it something like WINTER TONIC I think as it will be night in vitamin C and anti- oxidants.

Thu 26-Sep-13
9:14 am
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danast
Argyll, Scotland

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Thu 24-Sep-09
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wave  Just had a slice of brown bread with some lovely bramble jelly made by my neighbour.  It is just delicious!

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Thu 26-Sep-13
9:43 am
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Terrier
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Hmm, got more of that to make when I have time too, lots of blackberries about this year, got massive sack ful in the freezer and its a very popular one on my stall, nearly sold out of first batch I've made already.

Thu 26-Sep-13
6:03 pm
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brightspark
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So far, 15 jars of damson, and another bowl of fruit to prepare - possibly another 5 or 6 jars!

We haven't had any damson jam for a long while, so this is a bit of a treat! ok

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Fri 27-Sep-13
6:28 pm
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mauramac
Kent

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My jam jar lady has picked about 20 lbs of damsons for me and reckons there is another 30 - 40 lbs easily (ready to pick from 3 trees on her golf course ) what_the_heck

I'm somewhat overwhelmed with apples at present and also plums so it's all systems go here. Thank God for my hubby being retired and happy to help me with all the prep otherwise I wouldn't be able to cope with it all.

Any thoughts about using sweet eating apples up?

Also I fancy trying damson gin jelly - what do you think?

Learn from yesterday, live for today, hope for tomorrow.

Fri 27-Sep-13
6:39 pm
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Xahha
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I have some damson gin on the go just now and had some of OH's Damson jam at lunchtime- delicious!

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Fri 27-Sep-13
6:50 pm
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mauramac
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Any recipes or tips for the damson gin whistle

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Fri 27-Sep-13
9:44 pm
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Xahha
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I had to go and fetch my jar which has the recipe on its label.

1 litre of Gin (I have used Sainsbury Gin), 500g Damsons (I pricked them all over to help release juice, and 147 g sugar.

I have a 1.5 litre kilner jar and it is full to the brim with its contents. Add the sugar dry and give a mix each day for a week until it is dissolved. Give an occasional mix after that and leave for as long as you can to get a good extract. I'm aiming to taste around  "C........s" time and may leave it going for a few months more. At the final decanting, the sugar level can be adjusted if it is not sweet enough. A small amount of almond essence might also make it taste better-add at the beginning. The final alcohol level is probably going to be about 20 to25% ABV I'm guessing. I started this batch on 15th September.

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Sat 28-Sep-13
9:33 am
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Ambersparkle

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Got my Plum Jam on go, have always used same amount sugar as fruit, but read on net , someone used half the Sugar, better flavor, but am sure it would not have such good keeping qualities. Maybe use three quarters sugar, should still be tangy.

Sat 28-Sep-13
12:11 pm
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mauramac
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mmmm thanks Martin - have made a note of that. I need to find a nice big jar to put it in now  - you just don't seem to see those Rumptof (sp) jars anymore do you.

Christine - I have given up worrying about the sugar content because virtually all of the books and articles I have read tell you not to bother making jam if the sugar content is a concern. As I sell most of mine I have to be sure it will keep so always use the same amount of sugar to fruit - or whatever recipe suggests.

You are right to say it wont keep as well but I understand that fruit cheeses and butters are made with less sugar and keep for 2 to 3 months. For myseld I just have jam and marmalade as a little treat and try to spread it thinly (try being the operative word) as I am always tasting it when jam making so I do worry about the weight piling on. As I have a really bad back problem I find walking and exercising hard work so I am alread a couple of stone heavier than I should be. It's a hard balance to get right when you have concerns about sugar but maybe a little treat now and then is better than not at all.

 

Collecting 20lbs damsons and crab apples this afternoon - so it's all systems go here runaway

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Sat 28-Sep-13
12:30 pm
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Ambersparkle

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Dear Maura, sugar content is not a problem, but flavor is, and Plum Jam, tends to be bland, so have compromised by using one and a half lbs Sugar, will label it as such, and see how it keeps. Tina x

Sat 28-Sep-13
12:50 pm
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mauramac
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Oh right - guess we just been lucky with our plums then. Never had a problem with flavour before. I use mainly Victoria or Marjorie variety but I do add ginger and spices to them now and again.

Hope yours turn out good for you smile

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Sat 28-Sep-13
3:36 pm
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Xahha
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From memory the sugar content in jam should be 60g per 100g of finished jam to prevent mould growth- some of this will come from the fruit and some from the added sugar. In some countries it is as low as 55g of sugar per 100g of finished jam. (We used to use a sugar refractometer to check that when i was working, but they are not cheap items to buy.) greater than 65% sugar will promote crystaliisation in the jam longer term.

 

this web page may help (or not) http://www.food.gov.uk/multimedia/pdfs/jamregguid_rev.pdf

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Sat 28-Sep-13
3:47 pm
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mauramac
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Martin - does that work out the same as 1kg sugar to 1kg raw fruit for jam and 450g sugar to 600ml of juice for jelly?

I always assumed that home made jam contained more fruit than commercially made jam for some reason.

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