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Started by foghorn on Jul 5, 2012 12:35:23 PM
Jamming

...and we hope you like jamming too.

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foghorn - 05 Jul 2012 12:37:00 (#1 of 282)

Didn´t think I could be bothered this year, but some really nice, ripe apricots changed my mind. Also made some raspberry and for a bit of something different, wimberry.

Anyone else sterilising jars out there?

JohnIlly - 05 Jul 2012 14:02:44 (#2 of 282)

Rhubarb and ginger soon.

Wimberry is one of the many names for bilberry, isn't it? Are they ready now? It takes a long time to pick enough for jam.

foghorn - 05 Jul 2012 14:20:05 (#3 of 282)

The fogess bought these. I seem to remember picking them later in the year in the Peaks. Don´t know where they are from.

Worth the effort of picking them though!

Only foraged raspberries for jam so far. Loads about.

foghorn - 05 Jul 2012 15:30:40 (#4 of 282)

Apricot has nudged raspberry off the number one favourite jam spot round here.

They call it the cakemakers secret weapon here. Lovely in a sponge.

Apricot is the jelly in orange jaffa cakes. Not orange. Not a lot of people know that.

</Michael Caine>

Dave_Inci - 15 Jul 2012 16:47:29 (#5 of 282)

Why go to all the fuss of making your own jam when you can buy Erica's Homemade Jams, Chutneys and above all Marmalades from here -

http://www.horringford.com/shop.htm

And I can say without fear of being wrong that their marmalades are the best you can buy anywhere. My absolute favorite marmalade of theirs is called 'Good Morning'. It is heavenly. The 'Double O' is another fabulous one.

JohnIlly - 15 Jul 2012 18:40:59 (#6 of 282)

1. It's a lot cheaper. For wild fruit the only cost is sugar and fuel.

2. It's not a fuss if you enjoy cooking.

3. Does he make wild blackberry jelly?

PoppySeedBagel - 15 Jul 2012 19:22:03 (#7 of 282)

And there is the satisfaction of making something delicious, and you can make your own recipes like raspberry-and-strawberry jam which I like better than either raspberry or strawberry.

AppleCatcher - 15 Jul 2012 19:23:33 (#8 of 282)

This week, cherry and Whisky (12yo Speyside), and strawberry and cardamom. Not a huge lot, about 5 or 6 Kilner jars.

sealpoint - 15 Jul 2012 19:40:36 (#9 of 282)

I have a Shropshire Pixy damson in my garden, so I make damson jam every year. Occasionally we make damson, ginger and walnut chutney to mix things up a bit.

We live quite near to a large Victorian cemetary too, which is excellent for foraged blackberries in the late summer/early autumn. I learned the hard way about straining the fruit through a muslin and making bramble jelly instead - those tiny white fruit fly maggots you get in wild blackberries do not mulch down into the jam.

AppleCatcher - 15 Jul 2012 19:43:17 (#10 of 282)

Never came across them. Although last year's entire batch of blackberry jam went mouldy (likewise, harvested from one of London's magnificent seven)

foghorn - 15 Jul 2012 19:43:49 (#11 of 282)

I´d definitely sample the cherry and whisky if it was on the breakfast table.

Regarding the price. It´s not really what it´s all about and I´m sure the lady from the IOW´s products are excellent, but with p & p that works out at nearly six quid a jar. My entire jammery this season so far (eight jars) has cost less than a third of that in total. It´s good quality and IMHO knocks the socks off most commercial jams, to get the same fruit content as home made the prices start getting fancy.

The tip I remember from childhood for worms in foraged berries is to leave them in a bowl which doesn´t have such steep sides in the fridge for a few hours seal point. The worms abandon ship (well, berry) and crawl up the sides of the bowl where you can pick them off.

There´s usually quite a lot of them even if you don´t notice anything in the fruit whilst picking.

AppleCatcher - 15 Jul 2012 19:49:36 (#12 of 282)

It's very good Foggers. The cherries are sour morello, from our tree. The single malt is Lidl's and perfectly serviceable.

sealpoint - 15 Jul 2012 19:51:12 (#13 of 282)

Thanks for the tip foghorn. I'm still not convinced all of the fuckers out, though, and they stay a very startling white against the ruby jam. I will never pot blackberry jam again - it's jelly all the way for me, I'm afraid.

Likewise, I spent several years picking damson stones out of the boiled, softened fruit before making the jam. It drove me mad with boredom and frustration. I have such an abundant supply, I've now decided I can tolerate the wastage I get if I tip the boiled damsons into my stainless steel steamer pan and pummel the mulched fruit through the holes (c. 5mm diameter) with my spud masher. The skins and stones are left behind, but most of the pulp goes through. It makes a lovely jam without the Russian Roulette will I/won't I tooth-cracking element.

foghorn - 15 Jul 2012 19:56:33 (#14 of 282)

Jelly is nice if you have particle and unwanted protein issues. I seem to remember me old Mum saying that grubbage in jam can cause mould. Old wives tale or not I don´t know.

I learned something from my inherited jam book regarding stones. Apricot stones have a really nice nut in them, a bit almondy if one can be bothered cracking them. whizzed up in the machine it can go into the jam for a bit of something extra.

sealpoint - 15 Jul 2012 20:06:20 (#15 of 282)

My mother-in-law bought me the Harrods book of Jams, Jellies and Chutneys about 10 years ago. I don't know if it is still in print, but it has some really good recipes. I use it often, especially for the chutney recipes.

foghorn - 15 Jul 2012 20:22:00 (#16 of 282)

I´m tempted to have a go at some kind of chutney. The truth is, it was never a feature on our family table or mine. When and what do you eat it with, cheese?

Only ever really had it with pappadums in Indian restaurants.

sealpoint - 15 Jul 2012 20:28:51 (#17 of 282)

A good chutney can lift a boring cheese or ham sarnie to new heights. It's good with cold meats, e.g. Ham, cold roast beef, chicken etc. mr seal really liked having my last batch of damson, ginger and walnut chutney with Sunday roast chicken - said it was a bit like having cranberry sauce with turkey, but nicer.

Sorcha65 - 15 Jul 2012 20:35:16 (#18 of 282)

Picked a couple of kilos of rhubarb today, barely reducing the rhubarb patch in size at all. These will go into rhubarb and date chutney tomorrow evening, and I'll pick some more for rhubarb and ginger jam later in the week. Rhubarb vodka is also a possibility. Apples' cherry and whisky jam sounds stupendous - wish we had a local source of cherries (other than shops).

foghorn - 15 Jul 2012 20:42:49 (#19 of 282)

You´d weep to see all the free cherries here Sorcha. I was a little cherried out, but am considering copying Pommes now. In danger of exceeding my jam needs though.

Minted rhubarb chutney is the one that caught my eye flicking through the book.

sealpoint - 15 Jul 2012 20:47:49 (#20 of 282)

I wish there was an easy way of swapping surplus fruit over the internet. We are usually swamped with damsons and end up giving them away to friends and neighbours. I pruned the tree hard last autumn, though, so am anticipating fewer damsons this year. As we are still eating up last year's jam, this is not a bad thing.

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