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Selling homemade goodies
Mon 14-Jun-10
2:51 pm
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shelley
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hi there

yes, probably in the autumn, once I have got going at the market: there is the possibility of selling in local businesses so then I would have a website so people can pre-order and then I would deliver to places en route to my main work;

Today it is fruit salad jam!ChefChef

Mon 14-Jun-10
3:18 pm
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Toffeeapple
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Sounds exciting.  What fruits have you in the fruit salad jam?

I'll try that again!

Mon 14-Jun-10
5:29 pm
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ep
Bulgaria

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Shelley said:

hi thereyes, probably in the autumn, once I have got going at the market: there is the possibility of selling in local businesses so then I would have a website so people can pre-order and then I would deliver to places en route to my main work;Today it is fruit salad jam!

 

  

Now Shelley….when I was living in Northampton many moons ago…there was a splendid shop that did all of the 'unusual' jams.  I used to buy a selection and add them to stockings on Christmas morning (hope that hasn't spoilt if for you, there is no Santa).  And a merry time was had by all.  Now Lime jelly with Pernod was a favourite of mine and Strawberry with Cointreau.  Not wishing to put ideas into you head but if you are passing my house on your way to work…I'll have tons of the stuff….Big_LaughBig_Laugh  Just ask for the Anglechanka in Dushinkovo and they all know which house it is…..WineWine

Who lives long sees much : The diary of my life in Bulgaria

Mon 14-Jun-10
7:57 pm
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shelley
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lol; a little buit out of my way ep but you never know!  At Christmas I sell baskets of jam for presents.

TA in the fruit salad jam was pineapple, banana, dried apricot and passion fruit, with orange juice instead of water.  It seems extremely sweet but the kids like it! 

 

My apricot and fruit salad jams are french and runnyish.  The melon and ginger is a conserve; so melon in a liquid syrup.  The cherry jam has set well.

 

I am going to try others; some repeats such as kiwi and fionas pear and lemon

 

The poor guy at trading standards got more and more confused when I talked of vegetable jams (chutney) and egg based jams (curds!!)  But he was very helpful re the labels

Tue 15-Jun-10
7:06 am
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JoannaS
Latvia

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Runny jams seem to be the norm here in Latvia too, but we shall introduce them to the delights of English jams Cheers

Tue 15-Jun-10
7:26 am
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shelley
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actually, I am going to reboil my fruit salad jam as it really is a bit too runny; but I will leave the apricot and the melon is really more a conserve so it is ok too;

it is sooo frustating when jam doesnt set!!Thumbs_Down

Tue 15-Jun-10
8:49 am
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MOS
Cannock Chase

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Hi shelley as a jam newby, does it matter how fresh or otherwise the fruit is as far as setting is concerned,ie is it better to get it streight into the pan ,or let it stand and dry out before you use it.just trying to gleen a bit of info before we start ,i have just got a new big jam pot ready for our apple and goosbery harvest .we lost all the gooseberies to saw fly last year, so we are o snawfly watch with the soapy water at the ready.MOS

sit down with a cupa and the urge will subside

Tue 15-Jun-10
9:26 am
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ep
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Just to add my pennyworth....Roll_Eyes

 

  • Always use fruit that is in peak condition, preferably slightly underripe - the pectin content will be at its best. Over-ripe or damaged fruit is not ideal - the pectin has begun to change to pectose and the jam will not set well. The result is likely to deteriorate rapidly.  (BBC Food recipies...good jam and chutney section).
  •  

     

     

     

    Who lives long sees much : The diary of my life in Bulgaria

    Tue 15-Jun-10
    9:36 am
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    shelley
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    ditto!Smile

    Tue 15-Jun-10
    9:40 am
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    Danny
    Scarborough, England
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    Very useful info, everybody. Thanks.

    I must draw Fiona's attention to the list of more exotic combos for Christmas jams. They do make lovely and unique presents.

    Shelley, what sort of detail did the authorities say should appear on your labels?

    Never knowingly underfed

    Tue 15-Jun-10
    2:23 pm
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    brightspark
    Wilts

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    I made some rose petal jelly, and the pink colour was gorgeous (the roses were mostly dark red - and fragrant). Despite setting on the spoon, it didn't set overnight. Thumbs_Down

    This was probably due to the lemons being a bit short on juice! But, undeterred, I poured it back into the pan, with the 'juice' of two more lemons (they were not juicy either), but the re-heat didn't work. Unfortunately I had solid toffee in my Kilners. (Not fun to remove !)

    Now the rain is beating heavily, and destroying the beautiful roses. I may not get another opportunity to try again. Oh bother! (or something like that ........)

    "How do you spell 'Love'?" (Piglet). 

    "You don't spell it, you feel it" (Pooh).

     'A hug,' said Pooh 'is always the right size!' 

    Tue 15-Jun-10
    2:26 pm
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    Toffeeapple
    North Bucks

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    I prefer jam the way it is in France, more runny than here in UK.  Your fruit salad one sounds interesting Shelley.

    I'll try that again!

    Tue 15-Jun-10
    6:04 pm
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    shelley
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    Danny said:

    Very useful info, everybody. Thanks.

    I must draw Fiona's attention to the list of more exotic combos for Christmas jams. They do make lovely and unique presents.

    Shelley, what sort of detail did the authorities say should appear on your labels?


    I have to state the name of the jam, the name of my company, a list of ingredients including most importantly the percentage of fruit to other ingredients and the weight.  For chutneys I need to say product of vegetable nature, list ingredients, name, company and weight; same for curds and jellies (I may not use word jam in relation to these) 

    Toffeeapple said:

    I prefer jam the way it is in France, more runny than here in UK.  Your fruit salad one sounds interesting Shelley.

     

    My favourite is the melon and ginger, which is more a conserve than a jam, so very runny!

     

    for fruit salad jam (from womens weekly booklet)

    500g sliced banana (about 750g unpeeled)

    500g chopped pineapple (inc juice)

    500g dried apricots (I used partially rehydrated ones)

    125g passionfruit pulp (about 5)

    1.25kg sugar

    500ml orange juice

    250ml/ 500ml water

    some certo if you want a strong set

    if dried apricots used then rehydrate overnight using 500ml water, then add to the pot with the water

    if partially rehydrated, then add to pot, with 250ml water, orange juice, pineapple and juice and bring to the boil, boil for around 30 mins.  Once boiling take off heat and add sugar.  bring back up to the boil.  Add the banana.  cook until setting point is reached; you may wish to add certo for a thick set.  

    WATCH OUT at the end as the fruits are so sugar laden they will burn to the base of the pan very easily  

    Makes around 7 325g jars  

     

    This jam would be good to make in winter as it is not reliant on seasonal fruits, except the passionfuit


     
    Tue 15-Jun-10
    6:05 pm
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    shelley
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    brightspark said:

    I made some rose petal jelly, and the pink colour was gorgeous (the roses were mostly dark red - and fragrant). Despite setting on the spoon, it didn't set overnight. Thumbs_Down

    This was probably due to the lemons being a bit short on juice! But, undeterred, I poured it back into the pan, with the 'juice' of two more lemons (they were not juicy either), but the re-heat didn't work. Unfortunately I had solid toffee in my Kilners. (Not fun to remove !)

    Now the rain is beating heavily, and destroying the beautiful roses. I may not get another opportunity to try again. Oh bother! (or something like that ........)


    could I have the recipe for this??? what can it be eaten with? Do you use it like jam?
    Tue 15-Jun-10
    6:18 pm
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    brightspark
    Wilts

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    Of course, Shelley, I found it in a blog:

    http://joannasfood.blogspot.com

    and it was in her July 2007 archive

    It can be used on bread (as a jam), but I'm sure it will be used in many ways – not only is it so pretty, but using fragrant petals – the original (unset) jelly had that lovely fragrance, too.

     

    BS, I've taken the liberty of changing your link to show the July page, I think it's the third post down.  Smack me if you disapprove! 

    "How do you spell 'Love'?" (Piglet). 

    "You don't spell it, you feel it" (Pooh).

     'A hug,' said Pooh 'is always the right size!' 

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