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preserving today?
Mon 11-Aug-14
3:08 pm
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UK.Terri
Broadstairs, KENT UK

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Mon 21-Jul-14
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Hello Fellow Preservists!

Here is the recipe for the Onion Marmalade.  I like to use red onions in this, but the recipe just says onions.  I also double it or, as I've done today, tripled it.  I'm hoping to get about 15+ jars on this today.  It's currently on it's last cooking phase so we shall see how it goes.

The recipe is from a book by Ghillie James and is titled Jam, Jelly & Relish.  In the book, the recipe is called Onion, Port and Thyme Marmalade.  It keeps for at least a year and makes about 800ml.

I also use the slicer attachment on my food processor to slice the onions...so much easier, especially when I'm making more than the recipe states.

ONION, PORT & THYME MARMALADE

1 kg/2.2lbs onions, peeled and halved

4 Tbsp olive oil

1 tsp sea salt

2 heaped tsp chopped fresh thyme leaves or 3/4 tsp dried thyme

110g/3.5oz. dark soft brown sugar

3 Tbsp balsamic vinegar

3 Tbsp white wine vinegar (I use red wine vinegar for a darker, richer color)

2 Tbsp Port wine

2 Tbsp redcurrant jelly

2 tsp wholegrain mustard (optional ~ this is my own addition)

freshly ground black pepper

Heat the oil in a large saucepan, then add the onions, salt and thyme and soften gently, stirring occasionally, for about 30-40 minutes. (a double batch takes a bit longer)

Once the onions are meltingly soft, add the sugar and cook an additional 10-15 minutes.  Add all the remaining ingredients with a good grind of black pepper.  Slowly bring to the boil and cook for a further 10-15 minutes or so, stirring occasionally until most of the liquid has evaporated.

Spoon the mixture into warm sterilised jars and seal.

A fabulous accompaniment to sausages, burgers and strong cheese.  Use as a cooking ingredient; add to gravy or casseroles.  I like to put it on sandwiches!

Enjoy!

Terri rose

When in doubt, add more wine.

Mon 11-Aug-14
3:32 pm
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Sooliz
Somerset

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Thanks for that, Terri, will give it a go soon.  We've got loads of red onions (as well as the ordinary brown and shallots), they all grew really well this year.

I use my processor to chop onions too, I cry like a baby when peeling/chopping onions.  And of course home grown ones are so much stronger so they make me cry even more!

learning to love veg…..except celery :-O

Mon 11-Aug-14
4:32 pm
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irist
Cornwall UK

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Mon 23-May-11
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Hi Terri  Thanks for the recipe which I'd like to try.  I too have lots of red onions from the garden which will be too many for us to eat through the year.  Do you think I could omit the port?  OH and I don't drink because we are on medication and I can't justify buying a bottle of port to use such a small amount.  I'm guessing I could substitute some red wine - a bottle of which I have in my cupboard which we were given ages ago and may get opened when my son and DiL are here at the end of August. Perhaps I could use the equivalent amount of balsamic vinegar or do you think these alternatives will be too tart?

Mon 11-Aug-14
4:56 pm
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Sooliz
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It's only 2 tbsp. port so I'm guessing you could probably leave it out without much difference, Iris.  Do you have any sherry lurking about left over from Christmas?  Or, as you say, just use a bit extra balsamic vinegar.  Or what about some stout, if you have a small bottle or can of that?  Seems a shame to waste the rest, though.....unless you put it in a stew.

learning to love veg…..except celery :-O

Tue 12-Aug-14
6:48 am
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Hannah
Suffolk

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Going to OH's later to collect some more greengages. Some will be for jam, some for eating now and some to freeze to use as a dessert or topping or for baking with in the future. The tree is loaded with them, and the heavy rain has knocked a lot to the ground.

 Are we having fun yet? I am!

Tue 12-Aug-14
6:57 am
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Aly
Normandy France

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Just had some of my new Damson jam on my toast. Used a bit less sugar this year so it is a little tart which is how I like it. Lovely soft set. Might have to do another lot!

Trying to enjoy life as it is

http://www.letertregites.com

Tue 12-Aug-14
5:16 pm
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irist
Cornwall UK

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Not sure if I shall get round to making the onion marmalade this week.  Depends on when daughter is home.  I did manage to make some Mamade marmalade in between everything else today.  Cheating but ...

Tue 12-Aug-14
5:55 pm
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mauramac
Kent

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Made second batch of Rosehip Jelly today using some rosehips I squirrelled away in freezer at beginning of the year.

Batch 1 - just plain Rosehip Jelly as I have so many orders for this.

Batch 2 - Rosehip, Orange & Ginger Jelly - a bit of self indulgence as I love it.

Just add juice of 1 large sweet orange and about 1 1/2 ounces of freshly grated root ginger to the juice and it is scrummy.  

To get my rosehip juice I steamed 2kg of windfall green apples and 1kg of frozen rosehips and this produced an amazing 2.8 litres of juice which I halved into the 2 batches. Such brilliant value as all the fruit and hips were free. Both batches produced exactly 6 x 8oz jam jars plus 2 small taster pots each.

Learn from yesterday, live for today, hope for tomorrow.

Tue 12-Aug-14
9:19 pm
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Ambersparkle

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Nothing wrong with 'Mamade' use it all the time, it is just 'ready' prepared Oranges, I just add a Tin of chopped Pineapple to mine, that's how we like it.chef

Wed 13-Aug-14
8:21 am
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Hannah
Suffolk

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Picked lots of greengages yesterday at OH's, some soft ones for immediate processing, some for freezing for use another day and some to make more jam with this week. The tree is loaded, so there are plenty more. I won't make masses of jam as I don't consume that much generally, but they are useful to have in store.

 Are we having fun yet? I am!

Thu 14-Aug-14
6:31 pm
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Ambersparkle

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My Chutney is on one, ticking over, was a bit disappointed at the Flavour, I know that it is not an indication of the eventual taste, but added a half teaspoon of Allspice, so will see what it is like tomorrow, Iusually take two Days over Chutney, as it is too much for me, all in one Day.

Mon 18-Aug-14
3:51 pm
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UK.Terri
Broadstairs, KENT UK

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Afternoon All! wave

Made up a batch (9 jars / 2.56kg) of Spicy Sugar Free Piccalilli this morning and just got done potting up a batch (9 jars / 2.17kg) of Damson Jam.  I finally found damsons this weekend at the local outdoor market in Ramsgate!  People have been asking for it so now at least I have some.  I now have 288 jars of stock for this weekend at the Summer Squall.  Still need to make a couple of other things so will really need to push myself to get them done.

Also, hoping the weather holds out; we're supposed to have some rain on Sunday morning crybut that's still a few days away...fingers crossed!

 

Terri rose

When in doubt, add more wine.

Mon 18-Aug-14
6:26 pm
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Ambersparkle

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Nice work, Terri, can't even comprehend that many Jars, must be satisfying. My Cupboard is filling up, slowly.

Tue 19-Aug-14
2:39 pm
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Hannah
Suffolk

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Made more greengage jam yesterday, harder to get a set this batch, but did get there eventually.

 Are we having fun yet? I am!

Mon 8-Sep-14
11:29 pm
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General Factotem
Kent, UK

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Hiya peeps

Being an enthusiastic preserver with little knowledge and even less experience, I have a couple of questions regarding jams and chutneys.

Firstly, I made two batches of plum jam recently, basic recipe.

Made the first batch and tried the wrinkle test. Nope just runny, so kept it on the boil, and the third time of testing it wrinkled. Popped it in jars, and my word did it set. So much so that it's only suitable for cooking or spreading on a paving slab. No bread could withstand the amount strength needed to spread it.

Undaunted, a week later I made another batch, and terrified of repeating the previous error, although it failed the wrinkle test, I took a chance and filled 3 jars. Amazingly it's fabulous stuff, both in taste and consistency.

So my first question is: how can I repeat the second result which really was a guess, is there another way of testing?

As for chutney, I've just gathered my first harvest of Bramley's from our little tree and intend to make exactly that. Fingers crossed.

My second question is just how long will both chutney's and jams last in jars, discounting the danger of being scoffed? We seem to live in a world of sell and use by dates, with warnings of evil bugs if we don't throw away within a specified time, and I'm just cautious of things forgotten at the back of the cupboard.

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