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Home preserves
Thu 17-Oct-13
7:16 pm
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devongarden
Devon, UK

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Sue,I hope you like the apple butter. I make mine in the microwave, much easier than the traditional stir for hours recipes. I don't have a slow cooker so I can't make it in that.

Thu 17-Oct-13
7:29 pm
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Aly
Normandy France

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I bottle the apple pulp, with raisins or spice or plain. I use the smallish parfait jars which will make a crumble or pie during winter.

Trying to enjoy life as it is

http://www.letertregites.com

Fri 18-Oct-13
9:26 am
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Sooliz
Somerset

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The butter's made.....I love the warm spiciness of it, but it's a bit too sweet for my taste. Couldn't eat a lot of it, that's for sure (no bad thing lol).

learning to love veg…..except celery :-O

Fri 18-Oct-13
10:04 am
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Ambersparkle

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I also have to use my Apple glut, so am making Apple and Tomato Chutney today, tomorrow may use some with my frozen Strawberries to make mixed fruit Jam, still not done anything with the Peaches they are hard. Daughter brought me a load of Asparagus, so froze some in water, the best bits, some Stalks, and the rest are simmering for stock, they were marked down to 25 p a bundle, at Sainsbury's..

Fri 18-Oct-13
4:33 pm
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devongarden
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Sue, I should have said I use less sugar than the recipe calls for! The recipe I use calls for both brown and white sugar. I use the full amount of brown, and then half the amount of white. I will try to remember to look up the weights, but to 3 lbs of apples it calls for a cup each of brown and granulated sugar, but I use half a cup of white. I know it may not keep as well, but if I give it away soon it doesn't need to last long. It does keep for a year, I do know from experience...

Fri 18-Oct-13
5:04 pm
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Sooliz
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Barbara, I used 3lbs of apples but only used ONE cup of sugar - half brown, half white! The recipe did call for one cup of each (perhaps it's the same recipe as yours, it was from an American site), but it just seemed far too much to me, hence why I cut it down. I guess because I haven't had sugar since my diabetes diagnosis, and hardly eat sweet things anymore, anything with quite a lot of sugar in it tastes tremendously sweet to me now.

I realise the butter probably won't keep so well with less sugar in (it made 3 jars). I'll probably be giving two away anyway....one to my sister who is coming to stay next month, the other to my brother who we're off to see next week.

learning to love veg…..except celery :-O

Sat 19-Oct-13
9:51 am
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Ambersparkle

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I did as I always do, add Sugar as I go along, and Spice, ditto, half cooked a Slo Cooker full, yesterday, don't like leaving it on overnight, so it is on this morning. Chutney ready to pot, and got to decide what to do with Peaches.

Sat 19-Oct-13
9:59 am
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devongarden
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Sue, it keeps moderately well in the fridge. I warn recipients to keep it in the fridge once opened and use it quickly. It could be frozen in smallish amounts, then just thaw as needed. (Well, it could with room in the freezer.)
Well done to keep off sugar so completely! How do you make chutney, since it seems to have so much sugar in it? Or do you make it to give away?

Sat 19-Oct-13
10:31 am
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Sooliz
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I do still occasionally have a bit of chutney in a sandwich, or spoonful of jam/marmalade on toast....I even have a piece of cake sometimes. Nowhere near as often as I used to, though. Husband likes everything I make, and I do give quite a lot away. Chutneys/jams make nice presents don't they, and it's useful to have a stock of that sort of thing to give as a thank you to someone who's done you a good turn, or given you something themselves.

I did wonder whether my occasional treats of cake/jam etc. would have an impact on my blood glucose. I've just had my annual diabetes check up and it's all good, apparently I have very good BG control and my nurse is very pleased with me. So I shall carry on as I have been laugh

learning to love veg…..except celery :-O

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