Preserves on Parade

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Re: Preserves on Parade
« Reply #210 on: December 11, 2021, 09:40 »
Angel Hair Jam all made  :D

This is what 3 large Sharks Fin melons turned into.  Not a massive amount, but well worth making in my opinion.  The name comes from the thread like nature of the melons, which you can see in the finished jam.  Just melon, sugar, citrus juice and peel, but absolutely delicious  :)
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mumofstig

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Re: Preserves on Parade
« Reply #211 on: December 11, 2021, 11:06 »
That looks lovely  :)

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snowdrops

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Re: Preserves on Parade
« Reply #212 on: December 11, 2021, 17:55 »
I never got to make any the year I grew them & Ive never grown them again, maybe next year. :nowink:
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Growster...

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Re: Preserves on Parade
« Reply #213 on: December 11, 2021, 18:29 »
Over the past few years, we've concocted several chutneys, etc., and occasionally, if we say that they're not up to scratch, we just mix them up to create another batch!

So far, the leading lights have been anything with chilli, and as we have quite a few Thai Dragons ripening, we might just achieve something which might blow your head off!

I hope so!

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Growster...

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Re: Preserves on Parade
« Reply #214 on: December 12, 2021, 12:06 »
Just as a rider to the last post, after a taster of just a tiny piece half the size of a little finger nail, even a green Thai Dragon has enough heat to power most of Kent and a bit of Sussex as well...

Apparently it's between 50,000-100,000 on the Scoville, but that may be when it's turned red!

Just had to pour a cooling beer to stop the heat!

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Re: Preserves on Parade
« Reply #215 on: June 27, 2022, 20:34 »
I had a busy afternoon   :lol:

On the left is gooseberry jelly with roasted garlic and sage and on the right is gooseberry jam.  I dont make much jam, but gooseberry is just so delicious I cant resist it  :D
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Growster...

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Re: Preserves on Parade
« Reply #216 on: June 29, 2022, 06:27 »
I still have several jars of last year's various chutneys, and the addition of the chillis has made a huge difference!

I'm wondering if perhaps it could all go in the blender - with more chillis, and make some sort of HP sauce, but I'm not sure if the blender would just melt or summat...

It's a quandary which will take up most of the next few days, so may take some time to resolve!

Love the idea of gooseberry jelly with garlic, News! By mistake, I made our usual elderberry wine the other day, and chucked in some of last year's blackcurrants, and without thinking, a small frozen packet of tomatoes! It's pretty good actually, but not a mixture I'd have contemplated before...

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Re: Preserves on Parade
« Reply #217 on: June 29, 2022, 08:39 »
We are currently eating some chutney made in 2020 Mr G and very good it is too.

If you keep the jars sealed until you need the contents, they should be fine. Once you open them, they need re-boiling to sterilise them if you want to keep them.

You could warm small quantities up and blend, then keep the resultant sauce in the fridge  :unsure:  It could also be a glaze for meat or fish, added in the last few minutes of cooking.

Im still contemplating tomato wine but it is a bit too early for my brain to grasp that one  :lol:

 

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