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  1. #409
    Creemteez's Avatar
    Creemteez is offline Cropper
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    Sowed some more Toms, Chillies and Peppers as the ones I planted are not doing as well as I hoped. - Same prob as TS I think - too cold on the window sill at night. Have invested in an electric heated propogator which will make a big difference.
    Several varieties of lettuce are now "up" in the green house. Sowed some Kelvden Wonder Peas under a cloche. Jumped up and down on my newly topped paths to firm them.
    When the Devil gives you Cowpats - make Satanic Compost!

  2. #410
    taff's Avatar
    taff is offline Early Fruiter
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    shovelled lots of soil and manure into the holding tanks in the polytunnel. Fell over twice.
    Great day!!!

  3. #411
    Brengirl is offline Banned
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    Attempted to make pineapple jam. Any suggestions on how to make it set?

  4. #412
    susiewoosie's Avatar
    susiewoosie is offline Rooter
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    How about adding some lemon juice? Or if you can find a shop that sells pectin.

  5. #413
    Brengirl is offline Banned
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    I have used pectin however I will reboil and add some more! Ta

  6. #414
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    susiewoosie is offline Rooter
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    Found this recipe if its any help

    The jam is extremely easy to make; ideally, you should 'start' the pineapple in the sugar a few hours beforehand, and about 25 minutes or so to make the jam and jar it. I'm planning to make some coconut walnut bread tomorrow to go with what's left of the jam...I hope it lasts that long! If you've never made jam before, give this recipe a shot..

    Pineapple Jam Recipe

    INGREDIENTS - makes 5 'average' jam jars

    1500g fresh pineapple cut into 1cm cubes (this equated to 2 pineapples)

    700g sugar

    Juice from 1 lemon

    100ml of water

    1. Put the pineapple, sugar, and lemon in a non-metallic bowl and mix well. Leave for about an hour, turning every 15 minutes or so. You will find that the pineapple will release a LOT of juice at this point. Reserve the squeezed lemon 'shell' because you will need this later on during the cook.
    2. In the meantime, sterilise the jam jars and lids in boiling water for 10 minutes, then, using tongs, place the jars ONLY in a low oven to dry.
    3. Place the pineapple mixture into a large cooking pot and add the water. Tie the reserved lemon 'shells' in muslin and throw those in as well (this will help the jam set).
    4. Cook on a medium heat and allow the mixture to simmer for 20-30 minutes. Don't forget to stir, and be attentive not to burn the sugar because then you will be stuck with a toffee flavored block! A good way to test for the setting point of the jam is to place a spoonful of jam on a cold plate... and place it in the fridge for a few minutes. If the jam 'wrinkles' when you run your finger through it then its ready!
    5. When the cook is over, fish out the muslin with the lemon, and pour into your prepared jam jars. They should be nice and hot from the oven so they should not crack when you pour the hot jam in! Seal the jars tightly and leave them to cool overnight.

    The jam should keep for a couple of months

  7. #415
    jacob marley's Avatar
    jacob marley is offline Early Fruiter
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    Planted spuds today 1 row of earlies 10 Rocket 6 Red Duke Of York and 10 Swift .
    ! Row of Saxon second earlies (22) and 3 rows of King Edward (56) .
    And finally a mixed row 5 Highland Burgandy red 5 Vales Sovereign 5 Yukon Gold and 5 Red Pontiac .
    A nice selection we will see how they grow but one thing is sure they will all get eaten...jacob
    What lies behind us,And what lies before us,Are tiny matters compared to what lies Within us ...
    Ralph Waide Emmerson

  8. #416
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    weather been a bit hit and miss for much outside work, but over last few days have started next veg bed, 2m x 1m and dug out dead tree.

    Put tatties on trays for chitting.

    Transplanted seedlings from propogators.

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