Obsessed with. . . .

**Hilary B** · 05-09-2009, 10:42 AM

Originally posted by LilyRose View Post

. . . .making chutney, jam and jelly. . .
It's only the 5th of September, and already I have made 6 varieties of chutney; 4 varieties of jam; 6 varieties of jelly ( 2 batches of a few varieties as well!); plums soaking in brandy too
Still hoping to make loads more!!!
Perhaps I should seek medical intervention. . . . .

Why waste jam-making time on doctors?

**bluemoon** · 05-09-2009, 11:18 AM

OH is currently at the lottie harvesting whatever is ready. I'm hoping for a good crop of Victoria plums and it looks like being a good year for raspberries. I'm having to wait until the middle of next month before I do any preserving because that's when (I hope) I'm getting a lovely jam-making kit for my birthday. Prior to this I've always just frozen the fruit and made up 1 jar at a time in the breadmaker. True, this year at least, the fruit will still have to go in the freezer for a time, but then I'm really looking forwards to long jam-making sessions and cupboards full of lovely produce.

**Flummery** · 05-09-2009, 12:25 PM

I've got an Autumn Jelly cooking up as we speak - half a pound each of sloes, bullaces, elderberries and a slack handful of him-next-door's windfall apples. I shoved in 3 springs of rosemary as I want it to be used with cheese/meat rather than as a jammy thing. Smells gorgeous.

**LilyRose** · 05-09-2009, 02:21 PM

Sounds yummy Flum -- one of my favourites this year is Sage and Red Wine Jelly, it's very moorish with pork

**allotmentlady** · 06-09-2009, 07:02 PM

u wanna natter with dexterdoglancashire, she is always making chutneys and stuff lol, me I just make rock jars, use as ammo to lob at old gits on the lottie who peee me off lol

**Scottishnewbie** · 06-09-2009, 09:46 PM

i think i have the same obsession.....having cupboards full of jams, chutneys, etc, etc...just bought 62 jars and used the last one about half an hour ago!!

**kirsty b** · 07-09-2009, 10:45 PM

Originally posted by Flummery View Post

I've got an Autumn Jelly cooking up as we speak - half a pound each of sloes, bullaces, elderberries and a slack handful of him-next-door's windfall apples. I shoved in 3 springs of rosemary as I want it to be used with cheese/meat rather than as a jammy thing. Smells gorgeous.

Would that work with cherry plums, damsons, elderberries and some apples Flum? Know where to get loads of sloes too.

Have made blackberry jam, cherry plum jam, damson and elderberry and apple jelly so far this year.

No chutney as I managed to kill my toms cos I have been spectacularly useless on the growing front this year.

**Two_Sheds** · 08-09-2009, 07:01 AM

I'd never made chutney until this year, thinking it was really difficult and fiddly. Now with a cupboard full of jars, I am already planning what gluts I will grow next year.

I've just started winemaking too, although it's not looking too grand at the moment ... lots of mess, lots of accidents (like dropping a tea towel in the fermenting bin)

**Two_Sheds** · 08-09-2009, 07:02 AM

Originally posted by kirsty b View Post

No chutney as I managed to kill my toms

I've got about 50 jars of chutney in my cupboard ... not a single one has a tomato in it.
Lots of apple, plum, courgette though. I'm doing something with pumpkins today

**Flummery** · 08-09-2009, 01:06 PM

Originally posted by kirsty b View Post

Would that work with cherry plums, damsons, elderberries and some apples Flum? Know where to get loads of sloes too.

Have made blackberry jam, cherry plum jam, damson and elderberry and apple jelly so far this year.

No chutney as I managed to kill my toms cos I have been spectacularly useless on the growing front this year.

Yep - made another since then, sloes, damsons, crab apples, cooking apples, brambles and a good sized bunch of sage. Really great - will use it with sausages and pork.

**kirsty b** · 08-09-2009, 01:19 PM

Originally posted by Flummery View Post

Yep - made another since then, sloes, damsons, crab apples, cooking apples, brambles and a good sized bunch of sage. Really great - will use it with sausages and pork.

Took hound out fruit gathering with me and she got too hot so didn't gofor sloes too! Have got apples, with enough water to cover them and on top of that I have put in goodly amounts of cherry plums, damsons, elderberries. Two good bunches of rosemary and some sage too.
Was wondering, could I add chopped herbs at the jelly-ing stage and hope that they be suspended in the jelly like peel in marmalade? Or would that make too overpowering a flavour? Just thinking cos some of these jars will be dished out as Christmas pressies and I like to make them look as nice as possible.

**Flummery** · 08-09-2009, 03:22 PM

I've occasionally tried this with sage or mint leaves but the problem is that the boiling jelly makes them go a bit limp looking - sometimes even brownish. Have a go with the first jar and if it looks ok carry on! You could also dry a few of the herbs and tie them around the neck of the jar with raffia when you give the gift.

**LilyRose** · 09-09-2009, 04:16 PM

Originally posted by kirsty b View Post

Took hound out fruit gathering with me and she got too hot so didn't gofor sloes too! Have got apples, with enough water to cover them and on top of that I have put in goodly amounts of cherry plums, damsons, elderberries. Two good bunches of rosemary and some sage too.
Was wondering, could I add chopped herbs at the jelly-ing stage and hope that they be suspended in the jelly like peel in marmalade? Or would that make too overpowering a flavour? Just thinking cos some of these jars will be dished out as Christmas pressies and I like to make them look as nice as possible.

Hi kirsty b.,
If you add herbs etc whilst doing the 'rolling boil' bit, when you jar it up they all float to the surface

wait till you reach setting point, turn off heat, remove scum and stir the herbs in then. Wait 5 minutes, stir again then jar up.
If you wait too long to stir (again)you will get loads of air bubbles

(how do I know this...)

**kirsty b** · 09-09-2009, 04:46 PM

Originally posted by LilyRose View Post

Hi kirsty b.,
If you add herbs etc whilst doing the 'rolling boil' bit, when you jar it up they all float to the surface

wait till you reach setting point, turn off heat, remove scum and stir the herbs in then. Wait 5 minutes, stir again then jar up.
If you wait too long to stir (again)you will get loads of air bubbles

(how do I know this...)

Hi Lilyrose, I did exactly that, using the 'marmalade method' I remember reading that you have to take it off the boil for a minute or two to stop the peel all floating to the top.
Have held the jars up to the light (its a deep red jelly) and it has worked, I can see the flecks of herb suspended as they should be!!

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