jam's , jelly's , and preserving

every year i seem to make the same old stuff blackberry jam and onyoing chutney and these are don and i want to make more what are your favourites and please share recepys

Edit Delete
Moderate: Hide this post Mark as Spam
3 replies since 10th September 2013 • Last reply 10th September 2013

Reply #1:

This year, our peach tree was more peach than tree, so we made peach jam. We found special jam sugar in the supermarket, so we just had to add it to the fruit and cook it to get jam... We also tried peach-grapefruit jam, which turned out more grapefruit than we expected, but still good.
Try tasting some fruits together (when they're still in fruit shape, not yet in the jam), find some good combinations and experiment a bit!

Edit Delete
Moderate: Hide this post Mark as Spam
Reply #2:

oooooh peach jam do you leave the skins on or peal them ?
and loving the frase fruit shaped , sounds like a good plan

Edit Delete
Moderate: Hide this post Mark as Spam
Reply #3:

We peeled them, none of our family members like the hairy skin ;) And the jam sugar recquired the fruit to 'soak in' (if that's what it's called, I'm not a native English speaker) the sugar for 3 hours, so we thought removing the skin is better for the efficiency of 'soaking' Happy

Edit Delete
Moderate: Hide this post Mark as Spam


Reply