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Hello from Chris (paperman)
Tue 20-Apr-10
2:52 pm
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paperman
Saxmundham, Suffolk

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Tue 20-Apr-10
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Hi, I have been in the paper Industry for my entire working life and about 3 years ago, approaching retirement, I got interested in Jams, Marmalades and Preserves although I also have a great interest in cooking generally. Living in a small village near Tunbridge Wells I am not too far from the coast and often am going down to my favourite fishman (Peter's) in the net drying huts at Hastings to get fresh fish. After living for over 30 years up in the Midlands, what a joy to have such easy access to the sea.

I am at the moment battling with various marmalades, jellies and jams using standard recipes with some of my own ideas for additions and changes as I experiment and try some new things – probably not new to others, but for me they are.

Once I am happy that I have got somewhere near where I want to be with those I am going to have a crack at bread making but right now am fully occupied as I am still working but this interest is almost a religion.

Luv the web site, have been looking at it for a couple of years now and getting ideas recipes and hints etc.  for many meals but have only just registered, so thanks to everyone and please keep it up it has been and remains a real help to me.

I have reached an age where my train of thought often leaves the station without me...

Tue 20-Apr-10
3:12 pm
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Toffeeapple
North Bucks

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Tue 22-Sep-09
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Champagne   What an interesting introduction, thank you for doing that.  Well done for persevering with the preserving, we look forward to reading your adventures in bread-making.  I know what you mean about having access to the sea and its bounty.

Now that you've made the jump, do keep visiting and let us know what your current project is.

I'll try that again!

Tue 20-Apr-10
4:55 pm
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paperman
Saxmundham, Suffolk

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Tue 20-Apr-10
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Any ideas where I can go to find out if this 120 degrees C for setting point is right please ?

I have reached an age where my train of thought often leaves the station without me...

Tue 20-Apr-10
5:08 pm
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brightspark
Wilts

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Wed 30-Dec-09
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Hi paperman, and warm welcome - have a look at this:

http://www.bbc.co.uk/food/recipes/database/chillia.....7293.shtml

Anthony Worrall-Thompson recommends 105C / 220F is the setting point for chilli jelly.

Good Luck! Ok

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Wed 21-Apr-10
8:50 am
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paperman
Saxmundham, Suffolk

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Genuis, thank you so much, I will try it. Have been using the cold plate method now for quite a while but find I am sometimes getting either wallpaper paste or not set enough and I would like to take out the hit and miss of it. Thanks again..

I have reached an age where my train of thought often leaves the station without me...

Wed 21-Apr-10
10:01 am
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fiano60
hastings

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Sun 23-Aug-09
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Welcome Im sure you will find lots of freindly advice on this forum they seem to have all subjects covered. It is nice to see someone from my neck of the woods OkWink Fiona

Wed 21-Apr-10
11:14 am
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mutley
Didcot/uk

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Sat 10-Oct-09
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Welcome to the mad house.

Get out while you still can,Whistle

Thu 22-Apr-10
10:40 pm
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Shereen
Near Belfast, Northen Ireland

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Hi Chris, and welcome to the Forum.

Fri 30-Apr-10
11:02 pm
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Danny
Scarborough, England
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Sat 12-Aug-06
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Welcome, Chris, and thanks for a really interesting intro.

And thank also to BS for that AWT link about the temp required to set jams etc. Fiona made a batch of marmalade (3 fruit, Seville oranges, lemons and grapefruit)  over the past 3 days. I must ask her if she is aware of the temperature guidelines.

Still, I guess that if you get a good rolling boil going for a few minutes, then it must reach those temps. She does have a jam thermometer, so will ask if she can do a test.

Never knowingly underfed

Sun 2-May-10
6:20 pm
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paperman
Saxmundham, Suffolk

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Danny, subsequently discovered the setting points are apparently 104 degrees for jellies and 105 degrees for jams & marmalades, have now got a thermometer but haven't yet done a test. Also bought a refractometer to check the sugar contents as am going to try and make some with a lower sugar content so guess I may have to throw in a little extra pectin if they are to set or maybe just have 'fridge jam' but will report back in the marmalade section (in the jams and preserves pages) when I do, but don't hold your breath as I have got quite a bit to work through or give away first. However if this rubbish weather continues I may be forced to make some more just to allieviate the boredom and give it a test.

I have reached an age where my train of thought often leaves the station without me...

Thu 3-Mar-11
8:22 am
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Cherami
Cher France

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Hello Chris welcome to the forum, lets hope with th invention of the stick (the one for the computer I mean) we can save cutting all those tree's down for papaer. Making all this jam is a much better idea than paper, I used to pick up the Pine logs near Dorking and take to the paper mills for crushing and whatever they do.

Our children reap what we sow

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