ROSIE'S BLOG
  • Jammy Bloggers
  • Instructions
  • Gallery

A Cry for Help

26/2/2015

1 Comment

 
A had this email from Becky in Australia this week with a bit of a sticky problem.

Hi Rosie

Thank you for that great list of what to do if jam goes wrong!


I’m afraid my jam is too runny (so I was going to add a lemon and possibly a grated apple and reboil) however it is also overcooked I’m sure. It was cooked for 1.5 hours I think as I waited and waited for it to get to that jammy state, however it never did!

Is it possible to redeem it?

Becky


This is my reply, right or wrong - I have no idea! Worth a go I thought and Becky is going to let me know how she gets on. In the meantime she is going to visit the orchard and get some more figs for jam! How I wish . . .


Hi Rebecca - apologies for not answering straightaway. I really envy you living in such a rural location - and for having figs on your doorstep!

Right. There are two things here - possible three, but the very first thing is don't despair - or give up. The only thing that needs to be disposed of is burnt jam . . .

1. You should have equal fruit to sugar
2. I allow juice of 1 lemon per kg of fruit as a minimum. With something like figs, which have very little natural acid, it would probably be prudent to add a little more.
3. Once the fruit is 'cooked down,'i.e. when it has softened, add the sugar, stir to dissolve then turn up the heat to achieve a rolling boil. Maintain this boil for 4-6 mins and then test for a set. Repeat if necessary. If you don't have a set after two tests then add more lemon juice and try again.

If you have a look back through my blog there are instructions on this and photographs to help you.

These are the rules for all jams made traditionally. The set is more a chemical reaction than cooking and if the 'chemicals' aren't in the right proportions then the 'experiment' isn't going to be successful.

The other thing is, don't overload your pan, leave enough room for the jam to boil properly. Once it has the rolling boil stop stirring. Stirring equals cooling down, which you don't want. Just check that the jam isn't burning with a very quick once-around-the-pan stir, once or twice.

Now, what to do with what you have made. Ordinarily I would just say have it on porridge or rice pudding or stirred through yoghurt. You could still do some of that but I'm guessing you have enough for the rest of your life!

How about, and this is quite radical as in, I have never done this, but why not use it's primary attribute - runny - to make some chutney which doesn't need to set?

If you started with say, 1lb/450g onions, sliced, and softened in 1 pint/600ml red wine vinegar ( or any vinegar ). Add 2lbs/900g peeled, cored and chopped cooking apples and cook until softened. You could add spices that you like cinnamon maybe, or some hard spices like coriander seeds, cloves, etc tied in spice bag, plus some fresh ginger, about 1 'finger' peeled and chopped. Let that all cook together then add the juice and zest of 2 oranges and 2lbs/900g of your jam. Cook all together on a low/medium heat until it looks OK.

Now, as I have said, that is all just in my head, it may not work but I would think worth a go. Just try 1 batch to start with and make any adjustments needed to get it as you like it. If you try this, my only proviso is that if it is OK you don't apologise with every jar as in 'this is my jam that went wrong' it is your Fig and Orange Chutney that went right.

This is the life of preserving, it is what our ancestors did, making the most of what they had and they would never have thrown it away.

Rebecca, I would love to know how it goes, please drop me an email if you try this out.

Rosie x

1 Comment

Some GREAT bargains - the spots are back!

25/2/2015

0 Comments

 
So, you know me, eye for a bargain and all that, and I have several for you to share in.

You probably remember when we had Jam Jar Shop we designed and launched the red spotty lid? Now that the design registration has been transferred to the new owners we no longer have the right to sell the spotty caps. So far so sad. It appears though that there are a large number of the largest size - the 082 - in a warehouse somewhere and we are allowed to offer this size only on the LoveJars website. There are a finite number and WTGTG ( when they're gone they're gone ) I am going to offer them to you at almost cost price, we have only added on a fraction of a penny which will help to cover our handling costs. So if you can use this size get over to the website and snap them up.

Picture
Picture
Above, our red spot jar labels, 54 in a pack for £1.99

On the left  we have the 082 spotty lids on the jars we currently have that they fit. In the foreground is a bumper pack of paper jar lid covers 50 in a pack for just £1.50. Yes. ONE POUND FIFTY PENCE!
There are no rubber bands though - for this price you will need to find them yourself. We have a few packs of those so you early birds will definitely catch that particular worm.


We have a NEW 'Grab a Bargain' page on LoveJars website - the paper covers are featured there.

To carry the red spot theme through all of our range have a look at our red spot jar wraps - the new kid on the block in Rosie's Pantry. This layered look is new, its exclusive to LoveJars - and you create an individual unique look for your preserves to gift or to sell. Your preserves will stand out from the crowd and be completely original.
Shown below a returning favourite, the 12oz Marmalade jar sporting a natty kraft gift tag with the red spot label, and the plain red lid.
Picture
Picture
Hope you're keeping up with all of this!

F
inally we have a new angled jar called the Sette, its a really strong jar ideal for a really special product. Perfect for fruits in alcohol for instance. Takes an 063 lid and has a 425g capacity. These are WTGTG as well, so buy stock now ready to use for peaches, perhaps, in the Summer, to give as Christmas presents. First come, first served,
0 Comments

Fiery Feb

12/2/2015

0 Comments

 
Finally got around to making some Fiery Bengal Chutney this morning. Now, I hate making this, I prevaricate, clean things, sort out drawers, answer all my emails - anything but get on with it. This chutney is not complicated or very different from any other but for some reason, I have this mental block over it. Of course, it happens also to be one of the most popular. So it is made, for now, but won't be there for long and then I will go through the whole tedious process again. Do you have something like that? Just me then. I must have the tidiest drawers in Rutland!
Fiery Bengal Chutney
These are my labels which I make on Label Designer Pro - you can too ( not mine obvs )
Picture
You can also just see in the background of the picture, that I made some Lemon Curd today,  the first since Christmas. I was kind of forced into it because the 'washes off with a damp cloth' chalk pen, doesn't. I tried to cross it through with ordinary chalk but people choose not to register that. So I had quite a few requests building up and making it felt quite Spring like and fresh. Hope I sell it all though, 6 week shelf life and all that. Trev won't mind if I don't as he has no problem with eating any spares. Easter is the first week in April this year so it will be in demand then no doubt.  Easter is almost as big as Christmas now for celebrating with family and friends. You can't beat cold Lemon Curd on warm toast or croissants and it is an elegant alternative to all that grilling and frying of a full English!                                                                
Tonight we have the inaugural meeting of the Patient Participation Group at my Doctor's Surgery when the people who have volunteered to be part of the group will meet up for the first time. So far, so normal. It is at 7 p.m. and my problem is that prior to this I have a pedicure booked. Now this isn't primarily a vanity thing - healthwise I have to take care of my feet but am unable to do this myself because of the self same health, or lack of it! So? So, I have to wear flip flops for the remains of the day because of polish drying etc. I am therefore going to be joining a group of strangers who will form their first impression of me coming through the door, at night, in the depths of winter, in my coat, scarf and . . .flip flops. Now, dear Reader, do I try to explain or tough it out with a haughty air of indifference to their stares? I'll let you know how it goes.
0 Comments

Love Hearts

9/2/2015

0 Comments

 
Picture
Brrrr! Most of our snow has gone - for the moment but it is still so cold! I keep wondering what it is like for our chicken - how much do they feel the cold do you think. They are certainly squashing up together at bedtime that's for sure but don't seem too bothered during the day - it's the wet that gets them down I think. There is my problem - I'll have to stop thinking.

I've been a quiet on the making front recently as I have had to be working for the government. Its one of those zero hours contracts only I don't get paid. I am referring of course, to the endless paperwork for VAT, end of year accounts, tax returns, corporation tax etc etc. Everything HAS to be done on-line nowadays - as you know, I love computers, the internet, technology - but only when it works, I find the HMRC sites clunky and quite frankly, mystifying. Why make something simple when you can over-complicate it quite easily. There is no paper alternative these days so if  you can't understand something you can't resort to filling out a form and sending a cheque. There is a 'Helpline'. That is, if you have half a day to spare and want to lose the will to live. How elderly people without the internet get on I have no idea. Probably been in business all their lives, always filled out all the correct forms etc etc It must affect so many small businesses. 


Anyway, to more pleasant things. Love is definitely in the air at LoveJars and we have lots of new products plus new formats. Rosie's Pantry is where you look if you are a home producer make for yourself, family and friends. Jar quantities have been reduced right down to cater for small orders. You can now order from 10 jars upwards and some of the bigger or more expensive jars you can buy singly. There are more ideas for presentation and some lovely new elements to Jarcessories!
Rosie's Pantry
Jarcessories
chalkboards
Picture
If you are an artisan producer there are some new items in Display & Point of Sale in the main body of the website. A useful range of chalk boards and slate at very modest prices. We shall be sourcing more of this type of stock in the next few months.
These lovely heart trays are in sturdy card finished in a smooth silk effect. We easily managed to get 7 110g/4oz jars into the bigger one and 4 into the smaller. They are very inexpensive and available now, can be ordered for delivery this week.


0 Comments

    Rosie Jameson

    Wife
    Mother
    Nanny
    Working to preserve preserving

    GALLERY
    RECIPES
    JARS

    Archives

    May 2020
    April 2020
    March 2020
    January 2020
    June 2019
    May 2019
    April 2018
    March 2018
    February 2018
    November 2017
    October 2017
    September 2017
    August 2017
    April 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    January 2014
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    January 2013
    December 2012
    November 2012
    October 2012

    alldishes.co.uk

    Categories

    All
    Apple Pear Plum Jam
    Apples
    Apricots
    Basil
    Beeswax
    Beeswax Furniture Polish
    Beetroot
    Blackberry & Apple
    Blackcurrant-jam
    Blackcurrants
    Brussels Sprouts
    Candied Peel
    Carrots
    Cherries
    Chickens
    Chilli-jam
    Chinese Style Plum Sauce
    Citric Acid
    Classic Fruit Collection
    Classic Vegetables Collection
    Cordials
    Courgettes
    Cucumbers
    Dalemain Mansion
    Dan Lepard
    Defra
    Eggs
    Elderflower Cordial
    Elderflowers
    Fiery Bengal Chutney
    Gift Cards
    Giftwrap
    Ginger
    Ginger Cordial
    Gooseberries
    Greengage Chutney
    Greengage Jam
    Greengage Leather
    Greengages
    Greengages In Eau De Vie
    Herb Jellies
    Herbs
    Herb Salts
    Herb Vinegars
    Jam And Similar Products (England) 2013
    Jam Consultations
    Jam Jar Shop
    Jam Making
    Jam & Preserves Calendar
    Jam Regulations
    Jarcessorise
    Ketchup
    Kiwi Fruit
    Lemon Curd
    Lemon & Dill Mustard
    Lemon Vinegar
    Limes
    Limoncello
    Mango Chutney
    Marmalade
    Marmalade Awards
    Master Classes
    Mincemeat
    Mobile Recipe Site
    Mustard
    Mustard Balls
    Mustard Seeds
    Pam Corbin
    Passata
    Pears
    Pesto
    Piccalilli
    Pickled Eggs
    Pickled Sprouts
    Pineapple
    Plum Jam
    Plum Sauce
    Posters
    Pressure Canning
    Quince
    Raspberries
    Raspberry Jam
    Ratatouille
    Recipes For Mobile
    Red Cabbage
    Rhubarb
    Roasted Tomato Passata
    Rosie Makes It Easy Clubs
    Salad Cream
    Seville Oranges
    Soft Fruit
    Strawberries
    Stuffed Cucumbers
    Sugar
    Sugar Debate
    Sugar Ratios
    Summer Frocks Collection
    The Big Feastival
    The Still Room
    Tomatoes
    Vivien Lloyd
    Waterbath
    Waterbathing
    Wedding Favours
    Winter Fruit Compote

    RSS Feed

Proudly powered by Weebly
  • Jammy Bloggers
  • Instructions
  • Gallery