ROSIE'S BLOG
  • Jammy Bloggers
  • Instructions
  • Gallery

Bottle It!

31/8/2017

3 Comments

 
Picture
This week has been so busy -  I have been tackling the glut of plums arriving at my doorstep from generous neighbours - I hate to see them going to waste so it has been a full-on process to get them all preserved.

We have plum jam, winter warm plum chutney, plum and cinnamon cordial, plum and ginger cordial, plum leather and one of my most popular products for Christmas - plums in brandy.

I prep the plums by cutting in half, discarding the stone and any plums that were not sound. I pack them into the Le Parfait jars as tightly as possible together with a star anise and cinnamon stick. Pour over a sugar syrup leaving room to add aound 50-80 mls of brandy whilst leaving around half an inch/3 cms of headspace. Clip down or seal the jars and process in a waterbath or, in my case, the www.lovejars.co.uk electric steriliser, for about one hour. The plums get poached without cooking so much they end up as a mush.

They are delicious with good quality vanilla ice-cream for any easy Christmas dessert. ( One of my customers puts them on her husband's breakfast porridge for an easy life! )


We have a new size for the two-part seal Le Parfait jars - a very cute 500ml. It is strong and robust and the perfect size for family-size pies and crumbles. I am definitely going to be cooking some of the windfall apples from my ancient apple tree in the garden. I love stewed apple just on its own or with some custard - delicious. I don't add any sugar at the preserving stage in case I want to use it as a savoury apple sauce. I just stir in some caster sugar if needed - taste it first.

The new Le Parfait have a VIP price if you are a logged-in customer, so get a box now and they will be a purchase that lasts a lifetime.
These jars weren't in when I made the Plums in Brandy - I will use them for something very soon though - that's a promise.
3 Comments
susan
10/9/2017 04:23:54 pm

Can you use plums which have been frozen

Reply
Fiona
10/9/2017 04:31:58 pm

Yes, I half mine and take stone out and freeze, then use them in pies or desserts as they tend to go very soft once defrosted.

Reply
custom writing services link
2/2/2018 11:00:44 am

James is good blogger for the identification of the themes for the students. The blog is studied in depth for the formation of the width of the programs for the blogging and its knowledge.

Reply



Leave a Reply.

    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