will be trying this out any time today but am needing all your expert advice!
I've started out this new hobby of mine the last 10 days, and so far made Fiona's Belgian Pears twice (so-ooo moreish!), Spiced Pear and Spiced Plum Chutneys.
I've foraged a load of eating apples on Saturday, say about 3/4kg with about 2lbs elderberrys with their stalks on. Also, I have a 1lb crabs from a week ago that has yet to be used. There aren't so many combo jam recipes for apple as I was expecting, but I've noticed one that has more berries than apple (3 lbs elderberries,
2 lbs apples, 4 lb sugar). Obviously, I won't have a much in berry when the stalks/stems are stripped off and if I can an apple jam with a hint of elderberry in. If so, can I 'play around' with the measurements of the quantities of the fruit, or does this need to be more precise? Atm, I don't have any lemons/citric acid in, so if apples/elderberries require it, then I'll have to pop out and get some.
If anyone has any suggestions or ideas for a recipe, then pls let me know soon.. thanks v. much.
I often use apples as a filler for a jam. Firm apples shouldn't have a problem with a set, it is the mushier ones that you may have problem with. If they are mushy at all I would probably use them more as an apple sauce with elderberry flavouring. I seem to remember Brightspark saying that 750g of sugar to 1kg of fruit is the accepted ratio these days for a tarter flavour, otherwise it is 1kg of sugar to 1kg of fruit for the old fashioned method.
Hi Joanna in Latvia!
Thanks for your tips, Joanne. I shall give it a go then. I'll make a tarter version as hopefully my diabetic MIL might be tempted to take a jar off me soon. The apples are quite crunchy. They're from 2 trees, one's mostly green with a hint of red, and the other is more red but smaller in size. The latter tree was sited next to a car park, and the skins kept breaking as they fell to the Tarmac.
Btw, I don't have cellophane, but cereal plastic wrap as an alt. Altho' my jam lids are plastic-coated, would I still need to seal them?
In all my previous recipes, I sterilised my jars in a fan-assisted oven at 140c for about 30mins. I do hope by Xmas when my chutneys and Belgian Pears are gifted, will they be tasty to my friends/family!??and that I haven't poisoned them! They're stored away in a cool, dark cupboard, so hopefully in 3mths time, there won't be any mould etc., on them!
I have to confess to reusing lids but I can also buy new lids here in Latvia and haven't used celophane for ages. I used to find celophane was a pain when the jars were opened as it is far harder to seal afterwards than a lid. I think as long as the seal is tight then you are fine and you know they are tight when you can't move the lid up and down. They often pop as they seal too.
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