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Author Topic: Preserves on Parade  (Read 5887 times)

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sunshineband

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Re: Preserves on Parade
« Reply #75 on: November 02, 2016, 14:26 »
Hmm quince jelly, not seen any about for sale or been offered any freebies this year😞

I had about 8 from a friend at the plot. The last four went in the jelly with a few small apples in the box. Only got three little jars though so it is not on the list for hampers for people this year 😉
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Beekissed

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Re: Preserves on Parade
« Reply #76 on: November 10, 2016, 06:01 »
First batch of the season....more to go.  Chicken, stock and schmaltz.   Nothing like a retired, fat layer hen to produce good schmaltz! 




Beekissed

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Re: Preserves on Parade
« Reply #77 on: November 17, 2016, 09:04 »
Not as lovely as jams and such, but still a certain beauty to this chicken stock....





Canned chicken...old hens on the left, young cockerels on the right.



Rendered fat on top of the stock, chilled in the fridge over night so as to make removal easier...


New shoot

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Re: Preserves on Parade
« Reply #78 on: November 21, 2016, 17:43 »
Well I thought I had done, but got another spark of inspiration today  :lol:

Quince gin strained and decanted into pretty bottles for gifts.  Then it seemed such a shame to bin those quince chunks, I ended up making quince cheese.  I am amazed so much fruit and sugar ended up as just 3 small jars and a moulded shape, but it is so rich and delicious, I don't care  :D 



The cheese looks quite dark in the jars, but when the light is behind it, its a lovely colour.  This bowl has now been topped off with greaseproof paper and is maturing in the fridge. My recipe says it needs 4-6 weeks so just in time for the cheese and cold meat after winterval  ;)  The jars were all going to be gifts, along with the gin, but I may need to keep at least one for myself  :unsure:


chrissie B

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Re: Preserves on Parade
« Reply #79 on: November 22, 2016, 19:24 »
That is a nice colour very festive.
chrissie b
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chrissie B

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Re: Preserves on Parade
« Reply #80 on: January 25, 2017, 23:12 »
Just found a recipe for gooseberry and gin only makes a small ammount so going to try it .
chrissie b

snowdrops

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Re: Preserves on Parade
« Reply #81 on: February 16, 2017, 17:26 »
Three fruit marmalade

snowdrops

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Re: Preserves on Parade
« Reply #82 on: February 16, 2017, 17:27 »
Seville marmalade


snowdrops

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Re: Preserves on Parade
« Reply #83 on: February 16, 2017, 17:28 »
First batch of black currant & redcurrant jam


snowdrops

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Re: Preserves on Parade
« Reply #84 on: February 16, 2017, 17:28 »
Red currant jelly with port


jaydig

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Re: Preserves on Parade
« Reply #85 on: February 16, 2017, 17:42 »
That all looks wonderful, especially the Seville marmalade. What a lovely colour. Did you make that from fresh Seville oranges or from the tinned ones?   I must admit that I never think to make marmalade, and yours looks so impressive.

snowdrops

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Re: Preserves on Parade
« Reply #86 on: February 16, 2017, 18:12 »
Thank you, the colour is lovely. Yes from fresh Seville oranges, there's 2 batches there cooked as one

New shoot

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Re: Preserves on Parade
« Reply #87 on: February 17, 2017, 14:32 »
What a lovely lot of jars  :D

Was the rest of the fruit all from the freezer?  The marmalade does look very appealing, but the redcurrant jelly with port grabbed my attention - yum  :)

snowdrops

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Re: Preserves on Parade
« Reply #88 on: February 17, 2017, 16:14 »
Yes red currants,black currants all from the freezer, some was 2016 fruit & lots 2015, that I just didn't get to use one way or another. I've still got cherries, raspberries & blackberries in the freezer, but they go very nicely in pies. I really want to learn how to bottle some as that will save space in the freezer. Today I finished the whitecurrant jelly, I added Rosemary to that, so I'll see whether that's a winner, if not I think I'll mix them in with either the redcurrants or the cherries another time

snowdrops

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Re: Preserves on Parade
« Reply #89 on: February 17, 2017, 19:32 »
Today's white currant with Rosemary jelly, not sure what this will be like, I used the same recipe as for the red currant jelly but added a few sprigs of Rosemary in when I cooked the currants then added finely chopped rosemary for the last 10 minutes or so of cooking once the sugar was in


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