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Jellies and Preserving
Thu 20-Oct-11
11:43 am
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Lesley
Desborough Northants
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Forum Posts: 2
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Fri 9-Sep-11
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Found this site last year when looking for chilli jelly recipe and what a brilliant site it is. This year have made loads of mild and very hot chilli jelly,ginger preserve (using stem ginger),mint jelly, bramble jelly, plum chutney, tomato and chilli chutney and all with the help of comments and advice from people on here. I am today using quinces from an ornamental japonica and have it straining through a jelly bag now " made the mistake of dipping a finger in to taste " absolutely toe curling! " but will boil it up with sugar tomorrow and reserve my comments til then.
Am off tomorrow to pick more blackberries if they™re still ok " picked 4 lbs a few weeks ago.

Picked over 3lbs of sloes today and am making sloe vodka " I make the very sweet variety " also have blackberry, strawberry and plum vodka on the go " going to be a very merry Christmas!

In answer to Reyv re a sugarless jam don™t know how you would make it without sugar unless using a commercial pectin which would surely make it taste like any shop bought jam? Be interesting to see if anyone else comes up with an idea.

What a year it™s been round here for apples and all the bountiful freebies from the hedgerows. Be glad of the rest when it™s all finished!

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