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Pâte de Fruits : Fruit jellies
Sun 5-Sep-10
2:06 pm
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shelley
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I discovered the recipe for these in a french wild harvest book and they are really easy to make and would make ace xmas pressies!

 

Take any fruit; cook and purée through a sieve or mouli

Weigh what you have and add the same amount of sugar

Heat slowly until the sugar is dissolved then bring to the boil

Boil hard, stirring continuously until the spoon reveals the base of the pan momentarily when it is drawn through the mixture (TAKE CARE the purée will explode everywhere whilst boiling ann hot jammy stuff on the skin sticks and really hurts!!!)

Pour into a tin lined with greaseproof paper (no need to cut etc neatly just push roughly into the tin) You are aiming for a depth of around 1.5 - 2 cm 

Allow to cool overnight

tip out onto a board covered in caster sugar; peel off the paper

cut into squares like turkish delight and cover the sides with caster sugar so that it is no longer sticky

store in an airtight tin for up to 5 months

 

I used damsons and added some spiced bread spices (cinammon, cloves etc) and it was really good

other ideas in the book were quince, rosehip, sloes. I guess apple, pear, strawberry lemon, etc would all be good: 

To sell you would want a range of colours I plan to put 5 diif colours into a clear bag; about 100g and tie up with a pretty ribbon

 

Enjoy!!smile

 

 

Sun 5-Sep-10
5:43 pm
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KateUK
uk

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mmmmmmmmmmmmmmmmmmmmmmmmmmmm

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Sun 5-Sep-10
7:41 pm
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Suz
Los Angeles, California

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shelley said:

I plan to put 5 diif colours into a clear bag; about 100g and tie up with a pretty ribbon

 


 

Sounds good!

Life is uncertain ………… eat dessert first!

Sun 5-Sep-10
9:14 pm
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shelley
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followed up the damson one with an apple and cinammon one this afternoon; slightly softer but another lovely colour.  Tomorrow using up the pulp from my quince jelly to make a third one.

Next stop fig or elderberry!!

 

I think I am going to have to lock the tins to keep my son out of them; he adores the stuff as his tooth is sweeter than anyone I have ever met!!

 

Sun 5-Sep-10
10:30 pm
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maggenpie
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This sounds great, ideal for my grandchildren at christmas, and my elderly mum too, come to that. They would certainly require tasting by a responsible adult though... wink

Thanks for sharing Shelley!

Never assume anything - except an occasional air of intelligence.

Mon 6-Sep-10
11:47 am
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brightspark
Wilts

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Shelley, this morning I have used your recipe for Victoria Plum Paste, thanks - now just have to wait to see what it's like tomorrow! It didn't stay a pretty colour though - it was a bit 'browny' from the start!

With the liquid drained from the fruit, I have made Victoria Plum Jelly here (they are so pretty, I needed a photo!!)

brightsparklystuff

 

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Mon 6-Sep-10
1:26 pm
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Toffeeapple
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They do look pretty BS, so do those friendship bracelets and the bread looks good too, the sort my Mother called 'lodger's loaf' each slice clearly defined...big_laugh

I'll try that again!

Mon 6-Sep-10
2:03 pm
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brightspark
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Thanks, TA !!  big_hug

Daughter and I are making those friendship bracelets, almost daily - quite a demand for them!

The loaf reminds me of when I worked in London, I used to go to the corner bakers shop (in Exmouth Market) and buy a 'Hovis Roundy' - delicious flavour - I haven't seen them for ages, so when Lakeland had a sale recently, I thought I'd treat myself to the Mermaid tin.

brightsparklystuff

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Mon 6-Sep-10
4:45 pm
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shelley
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the bracelets remind me of the macrame we used to do in the 70s a school!!

Glad you tried the jellies: I also made an apple one; a bit less firm, but yummy as well!

Mon 6-Sep-10
4:51 pm
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brightspark
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Shelley, how are you getting on with the bracelets now - or your daughter!!  ?

I think the plum jelly has set rather well - and you would expect the apple jelly to set well, too, wouldn't you? 

I bet the apple jelly is pretty too, isn't it?

I had never thought of making plum jelly, because plum jam is so scrumptious, but I still have some left from last year - doh - we do love our jams, but we just don't eat enough of it!

I obviously need to make more Victoria sponges, and use my jam that way!   ok

brightsparklystuff

 

 

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Mon 6-Sep-10
4:54 pm
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shelley
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I've not made any, but daughter already makes them and is regularly making something for friends

 

I think the apple jelly just needed a little longer boil.

 

I love plum jam but reckon the mark up on these jellies could be huge: temptation therefore is pulling hard!

Mon 6-Sep-10
5:00 pm
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brightspark
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Yep, I can understand that - it's amazing what we take for granted in UK cookery, that some of it just isn't known in France. (I think you mentioned before about lemon curd isn't well-known either)

I used to make a Victoria spongecake for our mason and his wife because although she had won prizes for her cookery, she was a nurse and working long hours. Well, they were bowled over by a simple sponge cake, so much so that they asked for the recipe and then their daughter also wanted the recipe. The message from their daughter (on e-mail) was "Thankyou, thankyou, thankyou so much!".

Us rosbiefs are not too bad at cooking, are we?  smile

brightsparklystuff

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Mon 6-Sep-10
5:04 pm
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shelley
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indeed, despite the usual comments of ' an english who can cook; étonnant!!'

Mon 6-Sep-10
5:09 pm
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brightspark
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It isn't so stunning after all - the younger set in France eat out more than their elders, I think.

(Probably the same is true in the UK, too)

Our neighbours children often have frozen haricot vert beans - why? When they are available in the shops. Ah, because it is easier. It's no wonder the children are not keen on their veggies!

However, it would be a very dull place if we all were the same, ay?

brightsparklystuff

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Tue 7-Sep-10
7:24 pm
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Toffeeapple
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Thinking about frozen beans BS a while back OH served up some broad beans in the depth of winter and I asked him how he managed that - they were frozen but they tasted and had just the same consistency as the fresh sort.  I was amazed.

I'll try that again!

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