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Post by dianthus on Sept 29, 2015 15:46:36 GMT
If anyone wishes to peruse this recipes thread, looking for hints and tips regarding making preserves and pickles, then have a meander through.
The content may end up being haphazard, as time goes on, but if you need to know something, add it here and I'm sure either myself, or one of the number of kitchen angels here among us, will be able to provide help, advice or commiseration (if it is a done deal).
Initially, Geranium wrote that she had misplaced her preserving pan, which will make about a dozen jars of product, but I responded to her that it didn't matter, as a heavy-based stainless pan is probably better:
"jam is better made in four x 1lb jar batches using the principle of 2lb fruit to 1kg of sugar. Add a little of the acid as you bring to the boil, as this helps stop the jam going stringy with sugar inversion. Add pectin and rest of acid towards end of cook, as the pectin will degrade the longer it is cooked. Always cook it as fast as you can, rather than slow simmer, as this degrades it as well. I usually add a knob of butter as it comes to the boil, to minimise scumming. Remove this at end of boil, rather than continually, as this wastes more jam than you think. "
I should state here, that if you are intending to, or do sell your preserves, then reading the latest issue of the EEC Jam and Similar Products Legislation, is a first port of call, as there are lots of rules which need to be adhered to.
Onion Marmalade is an illegal term and there are lots more anomalies, too, which restaurant chefs use... but really shouldn't! |
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Post by Cherry on Feb 6, 2016 2:39:37 GMT
Good advice dianthus.  I am actually am meandering through the recipes looking for ideas. We know you are available and take you for granted, but don't ever leave us. |
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Post by dianthus on Feb 6, 2016 12:31:39 GMT
What a lovely thing to write. Thank you Cherry
It's the marmalade making season now, so bring on the questions if anyone needs advice.  |
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Post by Cat on Feb 22, 2016 20:53:47 GMT
Going to look for this thread now I'm a beginner making preserves and chutneys so this should be great for me dianthus |
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Post by ladybird on Feb 27, 2016 9:11:02 GMT
Rosses used to make a lovely sweet tangerine marmalade, I loved it on toast but they discontinued making it a few years ago . They do a nice lemon and lime but it just isn`t the same . I will be having a go this year to make my own. if anyone has a nice recipe for the same I`d appreciate it . Great info dianthus |
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Post by daisy on Feb 27, 2016 13:14:03 GMT
dianthus I would like to try jam butter - use a lot less sugar :-)) I also like not to strong marmalade, but it doesn't like me - I get really dreadful heartburn after I eat it - is there a solution to this that you know of? :-))
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Post by dianthus on Feb 27, 2016 13:37:52 GMT
Rosses used to make a lovely sweet tangerine marmalade, I loved it on toast but they discontinued making it a few years ago . They do a nice lemon and lime but it just isn`t the same . I will be having a go this year to make my own. if anyone has a nice recipe for the same I`d appreciate it . Great info dianthus That sounds like it is a jelly marmalade with a texture like their lime variety.
I will try to concoct something for you and write it up in another post.
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Post by dianthus on Feb 27, 2016 13:45:35 GMT
dianthus I would like to try jam butter - use a lot less sugar :-)) I also like not to strong marmalade, but it doesn't like me - I get really dreadful heartburn after I eat it - is there a solution to this that you know of? :-)) daisy , this sounds like it is an acid reflux problem you get..... see your doc as I now have to take omeprazole for this..... probably due to too many years tasting jams and pickles and brown sauce 
Seriously, though, the pH of a jam is 2.9 where 7 is considered neutral, and a lump of granite is 4.0!
The thing to do, is to treat it as an occasional treat, and balance the acidity with more bread and a dollop of cream..... so a scone may be your way to enjoy your preserve.
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Post by daisy on Feb 27, 2016 16:00:51 GMT
Thanks dianthus I keep saying I'm going to make chutney esp tomato but I think I'm scared of it tasting naff :-)) I'll be looking out for the jelly one - I like those best - i.e. Apple, (Rhubarb n ginger if it's possible) I really don't like chunks of fresh ginger in anything) I also like lime jelly as long as it's not too strong I'm not a fan of citrus - a bit of a tall order me thinks dianthus |
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Post by Cherry on Feb 28, 2016 6:57:25 GMT
Moira has come nearly to the end of her pregnancy, but had gestational diabetes throughout. She eats St Dalfour orange marmalade, which contains no sugar, but is sweetened with date and grape juice. Is there a recipe I can use for similar? We get a lot of lemons and limes falling off trees here. I quite like it, but miss my own lime marmalade.
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Post by daisy on Feb 28, 2016 11:09:33 GMT
I'm going to have a look for that marmalade Cherry - I did once while in the chemist hear someone ask if their order of marmalade had arrived :-) |
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Post by dianthus on Feb 28, 2016 13:30:02 GMT
I once looked into a diabetic jam product, over 30yrs ago, and the replacement of sucrose with fructose seemed to be ok as far as they were then concerned. Today, I would think we know more about the disease and the mechanisms for coping with it, and my thoughts are, that fructose is still a sugar, and it's more of a labelling exercise than a healthy alternative.
The sugar reduced jams available since the law was changed in about 1982, allows for a calcium setting pectin to function with 45% fruits and a final sugar content of about 45%, as opposed to 67% for traditional jam making. This would cut down the intake of total sugar, but my preference was for fruit varieties that were less commonly eaten at full sugar strength. Morello cherry and blackcurrant with passion fruit turned out to be the nicest we made. |
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Post by daisy on Feb 28, 2016 17:19:41 GMT
dianthus how clever you are - I would prefer natural sweetener which isnt a huge reduction but better than nothing - I consume far too much refined sugar.
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Post by dianthus on Feb 28, 2016 20:37:47 GMT
Replacing sugar with a sweetener, may work in a salad cream, or vinegar pickle, but it wont work in jam, as it's a chemical formula which requires a 63 to 67% sugar level at end of cooking, by cooking out the water present in the raw fruit, and binding it with the pectin and fruit acids, to set and thus enable it to keep for several years.
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Post by roofgardener on Aug 20, 2016 8:55:13 GMT
Roofgardener can vouch for dianthus's Preserve Making Prowess. She showed me how to make Strawberry Jam, using fresh strawberries that we picked ourself. (though she wouldn't tell me the Secret Pectin Formulation  ) . The results where DELICIOUS. |
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I am actually am meandering through the recipes looking for ideas. We know you are available and take you for granted, but don't ever leave us.
) . The results where DELICIOUS. 
