No no no - blackcurrant jelly and Cheshire or Lancashire (or Wensleydale) cheese - truly lush
Jam, jelly or Marmalade? Difference?
- Thread starter 1927
- Start date
No no no - blackcurrant jelly and Cheshire or Lancashire (or Wensleydale) cheese - truly lush
SpookyFrank
A cheap source of teeth for aquarium gravel
The Basques are fond of this combo IIRC. With walnuts.
dessiato
🇪🇸 españa te quiero
Same here in Andalucía.
ice-is-forming
I was born naked, shameless & fucking outrageous..
Sadly it's really hard to get anything but cheddar where I live
I love Cheshire too..
1927
Funnier than he thinks he is.
Now you’ve done it! Introducing jelly into the debate!
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
Oh aye we used to have a crab apple tree in the garden where I grew up - makes excellent jam but can be a challenge to find other uses for. Also had a greengage bush which made lovely jam.
1927
Funnier than he thinks he is.
Crab apple, there’s 2 words I haven’t heard together in years. If I asked my 11 year old what a crab apple was he wouldnt have a clue! Guess it disappeared along with scrumping!
Guineveretoo
Mostly bewildered
There is a crab apple tree just down the road from me - I used to park under it sometimes, back in the days when I left the house occasionally.
I have thought about collecting the fruit and making jelly, as my mother used to, but it is such a faff and I don't have the equipment or the patience.
I did make redcurrant jelly once. Similar amount of faffing, and I refused to do it again.
I have always loved this.
Especially in a toasted sandwich
People I know have refused to believe how lush this is.
Sad innit?
Saul Goodman
It's all good, man
A fruitful summer was had this year, The raspberry bush that produced a few raspberries last year produced kilos this year, so lots of raspberry jam and raspberry and blackberry jelly was made.
I still have 4 or 5 kilos of raspberries in the freezer.
I still have 4 or 5 kilos of raspberries in the freezer.
farmerbarleymow
I'm Petee's spirit animal
Fruit jelly? Congealed fruit? Fruit blob?
Saul Goodman
It's all good, man
Sweet mucus.
Viva la quince brigada!
If I don’t get any better suggestions Im def going with blob.
Saul Goodman
It's all good, man
Back Home in Jelly.
pogofish
Testicle Hairstyle
It is:
In reality it is a more savoury/spiced fruit jam for eating with ham/other meats and cherries, plums or pineapple seem popular.
Here's a recipe for one with pineapple, which after the success of my pineapple/chilli jam a couple of years back, esp with savoury things, should be absolutely gorgeous..!
Ham Pork Jam condiment recipe
Are you making a ham for Christmas this year? Well if you're looking for something to transform your ham into a damn fab ham then may I suggest serving it with this ham jam? This wonderful pineapple jam with Asian spices goes perfectly with pork adding sweetness. Don't worry if you're not team...
www.notquitenigella.com
RubyToogood
RubyTwobikes
A preserve is anything that has been preserved such as jam, jelly, marmalade, chutney, bottled fruit and veg. Conserve is a twatty name for jam as far as I can tell.
Saul Goodman
It's all good, man
I think conserves tend to have things like nuts, dried fruits and spices in them.
seethes with raspberry envy.
Well yes...cos it is failed jam afaiac. It is a less sugary version so looks jammy but has to be kept in the fridge...and even then, only for a limited time. Those jams which don't set too well such as strawberry are often given the conserve treatment (plus they are already too sweet). I don't like it (the only jam/jelly I am not keen on)...but would eat a spoon of (strawberry) conserve on ice-cream maybe...
Saul Goodman
It's all good, man
Pectin is the answer! I keep a tub of this in the cupboard for strawberry jam, etc, and marmalade when I CBA doing the whole pith-boiling-forever thing.
Special Ingredients Pectin Powder 250g Premium Quality Ideal for Making Jam, Marmalades, Chutneys, Fruit Jellies & Cake Fillings.: Amazon.co.uk: Grocery
Free delivery and returns on all eligible orders. Shop Special Ingredients Pectin Powder 250g Premium Quality Ideal for Making Jam, Marmalades, Chutneys, Fruit Jellies & Cake Fillings..
www.amazon.co.uk
Yes, I have used that but don't you think it's a swine to dissolve (or whatever) - ages mashing yellowy flobs against the side of the pan. If I can, I get Certo...but it's basically apple juice and citric acid. This year, I have made nothing! Although we are still eating through the hoard from years past. Back when the offspring were at home, I spent hours and freaking hours, crunched over berry shrubs, then more hours and hours boiling and toiling...I am not missing it.
You can buy (costly) jam sugar with added pectin, but I am cheap so I don't.
Saul Goodman
It's all good, man
I sprinkle a teaspoon or so over the fruit before I add the heat. I've never had a problem with lumps of it. It seems to dissolve pretty sharpish.
mr steev
magic thought wizard
Fruit leather
farmerbarleymow
I'm Petee's spirit animal
If you're ever in the UK get a Wensleydale and carrot chutney sandwich from M & S - they're lovely.Sadly it's really hard to get anything but cheddar where I live
There used to be crab apple trees in a back garden up the back alley where we lived in the 70s - we used to get in through a gap in the fence and nick the apples - we called it oggy raiding (no idea where that expression comes from - will have a look to see if I can find anything). I used to love the sharp sourness of the apples.
And here it is...
Apple and Hawthorn Blob.
It does actually taste fantastic and I’m glad I bothered. Also, with the addition of the apples and a couple peeled lemons, it has set firm enough to slice or take a shaped spoonful out.
I’d made some hawthorn jelly, which yielded two and a bit small jars from a kilo haws, which took me ages to pick. So I pressed the strained cooked berries through a sieve, and hoped I could use them for something. Very happy with the result.
Apple and Hawthorn Blob.
It does actually taste fantastic and I’m glad I bothered. Also, with the addition of the apples and a couple peeled lemons, it has set firm enough to slice or take a shaped spoonful out.
I’d made some hawthorn jelly, which yielded two and a bit small jars from a kilo haws, which took me ages to pick. So I pressed the strained cooked berries through a sieve, and hoped I could use them for something. Very happy with the result.
I’m back on this little-visited thread again in case anyone has advice on how to preserve apple ‘cheese’ like the Membrillo quince paste that one can buy in Spain or waitrose.
I do have a few wide shallow jars but I feel it would be better in something rectangular, for ease of slicing, and I don’t know how to seal it. Looking online there seems to be the option of food grade paraffin wax. Does anyone or their granny have any tips? I have all last year’s unused apples cooked down in the freeezer, waiting for me to do something with them, and this years have started to fall off the trees in the heat.
I do have a few wide shallow jars but I feel it would be better in something rectangular, for ease of slicing, and I don’t know how to seal it. Looking online there seems to be the option of food grade paraffin wax. Does anyone or their granny have any tips? I have all last year’s unused apples cooked down in the freeezer, waiting for me to do something with them, and this years have started to fall off the trees in the heat.
RubyToogood
RubyTwobikes
My apples are doing the same.
I would go with the wide, shallow jars and put waxed discs on top. But then I like buying those jars with rubber seals.
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