Hi thanks for your reply.
I did eventually manage to get a slight (proabably good enough) set with the carrot jam, only prob was that I had added the lemons according to the recipe of two per 1lb, and of course weighing in the water I added 8 lemons! So even tho I got a set the jam was far too acidic, about turned my mouth inside out, so 6 jars of carrot jam down the sink!
Having bought Val's recipe book, which I love by the way, my only critisism is that some things need to be stated to us newbies as it may seem clear to the wise but isn't obvious...ie me retaining the water, also it's hard going trying to find out how long exactly these items keep for once opened, it would be useful to have a 'quick info guide' on each page, stating how long the items keep etc, I know its at the beginning of the book about storage unopened and says generally about 4 weeks once open etc but it's quite tricky to find, hope Val doesnt mind me saying, just that I think it would make it more 'user friendly' for us thickies who have yet to become knowledgeable and experienced. Also I read carrot jam does not keep well at al without the addition of brandy unjet it isnt mentioned in the recipe ingredients, it says at the top a 'useful addition'? What's the advice on that one as I want to try the recipe again. One other thing can I use glass jars with plastic screwtops for pickles? I know they are not ideal for jam as they have to be airtight and topped when hot but can I use with pickles as I have a few decorative jars of this type and am venturing on pickles and chutney this weekend!
Sorry for rambling but need all the help and advice I get.
ps. I tell you one piece of advice Val gives which is spot on and that is the wash powder int he bottom of the burnt pan overnight-works a treat!
Many thanks
Bev