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Selling homemade goodies
Tue 15-Jun-10
9:08 pm
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shelley
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thx for that - her blog is good have printed the recipe off!

Wed 16-Jun-10
8:09 pm
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JoannaS
Latvia

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ep said:

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).

  •  

    Unless of course, as in our house, jams are not made well in advance and eaten quite quickly!!! I freeze my fruit and make it up in the microwave, sacrilege I know but worked for me for years because my mum used to clear out her freezer in my direction. This next year I will have to be a good girl and start making jams properly, otherwise there will not be enough room in the freezer.Whistle

    Wed 16-Jun-10
    10:01 pm
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    shelley
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    shelley said:

    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?


    just read the decree properly and it would appear I have to show the sugar content too - the only way to do this is to buy a refractometer... I am calling the guy tomorrow!EmbarassedEmbarassed

     


     

    Wed 16-Jun-10
    10:42 pm
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    brightspark
    Wilts

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    That seems a little excessive Shelley - after all, those who buy your jams etc, know that it is home-made, surely?

    Can you not apply the ratio (%) to what you make - as you will know how much of everything has gone into each batch? Or is it that the refractometer is a requirement?

    I've just had a look at the jars of jam, and yes, they do indeed say e.g. 60g sugar per 100g.

    WellDone for getting this far .........   Smile

    Women are like tea bags. . .
    you never know how strong they are
    until they're in hot water.
    - Eleanor Roosevelt -
    Wed 16-Jun-10
    11:37 pm
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    Toffeeapple
    North Bucks

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    Tue 22-Sep-09
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    I am totally lost here, I'll go and read another post...(I think there were sums involved).

    I'll try that again!

    Thu 17-Jun-10
    12:59 pm
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    shelley
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    brightspark said:

    That seems a little excessive Shelley - after all, those who buy your jams etc, know that it is home-made, surely?

    Can you not apply the ratio (%) to what you make - as you will know how much of everything has gone into each batch? Or is it that the refractometer is a requirement?

    I've just had a look at the jars of jam, and yes, they do indeed say e.g. 60g sugar per 100g.

    WellDone for getting this far .........   Smile


     

    apparently I need a refractometer as the sugar is not just what you pût in but the sugar gained from the fruits tooEmbarassed

    Thu 17-Jun-10
    1:33 pm
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    JoannaS
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    Crikey that's a bit technical for a small scale business. Hubby would love one of those, he's always going on about quality control Roll_Eyes

    Thu 17-Jun-10
    3:19 pm
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    MOS
    Cannock Chase

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    Wed 12-May-10
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    HI shelley is there not a opt out clause for small producers ,or a disclaimer you can invoke to get you up and running untill you can justify the expence ,or even a local colledge you could test your stuf at they must have a sweetifractor for teaching purposses MOS

    sit down with a cupa and the urge will subside

    Thu 17-Jun-10
    6:27 pm
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    shelley
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    nope to all possible outlets!  I called the man at the bureau de fraud today and he confirmed my suspicions!  I am now off to buy a refractometre; only 50 euros so not too bad!!! (just profits of 25 jars of jam!!!)

    Thu 17-Jun-10
    7:19 pm
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    JoannaS
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    I thought my hubby would be interested when I told him and now he wants to know how it works Roll_Eyes

    Thu 17-Jun-10
    8:08 pm
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    Toffeeapple
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    Tue 22-Sep-09
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    Point him at Google! Big_Laugh

    I'll try that again!

    Thu 17-Jun-10
    9:54 pm
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    shelley
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    Just bought mine from these people; the guides are basic but helped me understand how they work!

    not too pricey if he is that interested

    Bellingham & Stanley

     

     

     

     

    Fri 18-Jun-10
    9:10 am
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    brightspark
    Wilts

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    shelley said:  

    apparently I need a refractometer as the sugar is not just what you pût in but the sugar gained from the fruits tooEmbarassed


    Ah, I see; but as Joanna says, that seems very involved for such a small scale business - sounds a bit 'jobs-worth' to me ....   Steam    not that I am cynical - oh no ....   Big_Laugh  Big_Laugh

    Well done, though, Shelley for sticking to it all. Big_Hug

    Women are like tea bags. . .
    you never know how strong they are
    until they're in hot water.
    - Eleanor Roosevelt -
    Fri 18-Jun-10
    1:17 pm
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    Danny
    Scarborough, England
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    Sat 12-Aug-06
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    Shelley,  "forget" to obtain that gadget, trouser the 50 Euros and instead devise a technical process like this:

     

    1. Place 1 tbsp of the substance on a plate

    2. Allow to cool

    3. Using thumb and forefinger, carefully move sample of substance to tongue

    4. Close eyes and concentrate hard

    5. Think of a number between 60 and 80 that most closely matches the sugar content that your magnificent brain in combination with your highly developed taste buds compute.

    6. Write it down immediately before you forget it.

    7. Write "%" immediately to the right of that number

    8. Now document this process, file it away carefully.

    9. You can then apply for a job in the prison kitchen when the time is right Big_Laugh

    Never knowingly underfed

    Fri 18-Jun-10
    1:25 pm
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    Danny
    Scarborough, England
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    Just an update on Eliza Dolittle's (Fiona's) flower selling project.

    The local shop/PO sells them for £2.50 per bouquet on a 50/50 sale or return basis. They are gift wrapped (in cello).

    She also sells similar at the garden date for £1.50, not gift wrapped. Maybe 3 or 4 per week sell at the gateside stand and an average of 1 a day at the shop.this should grow as customers gradually learn and remember that flowers are now available in the shop.

    There are several small villlage shops in a 5 mile radius who may agree to a similar deal. She has not got enough in bloom yet to expand it but by July 1 it should be possible to do so.

    The big opportunity is online sales. She is investigating mechanisms for safe packing and keeping them fresh while in transit. She has not cracked that yet, so any ideas welcome.

    Never knowingly underfed

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