Re: Jams, Jellies and ChutneysWe put five of our products into the festival as I have already said (i am boring everyone) I won the silver for the lemon bronze for the lemon/orange (St.Clements) just discovered that my own baby OLA a breakfast jelly made of Apple, Orange and Lemon won a commendatio. It is hard work and quite tricky to get right so I was thrilled. I also got a commendation for my Seville Orange Marmalade.
Re: Jams, Jellies and Chutneys
Re: Jams, Jellies and ChutneysI remember years ago having a glut of green tomatoes and so made some green tomato chutney, unfortunately forget the recipe but am sure it will be on-line somewhere. On the subject of jams etc, being type II I use sugar free or reduced sugar varieties and wonder why is it that sometimes, once the jam/marmalade has been started, a little pool of liquid forms in the jar? Is it because of the reduced sugar?
Re: Jams, Jellies and ChutneysI'm afraid I couldn't answer that with certainty but I would think so. To get a good set it is important to get the right amount of fruit to jam. You boil the two together until it reaches 105c and if you have it right then the jam will set and be jammy and will stay jammy in your jar.
Re: Jams, Jellies and ChutneysI enjoy making some of the more unsusal jams, pickles etc.. often from forraged berries etc..