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I'm jammin

TheCatWoman

Or I will be, I've got loads of blackberries, apples and damsons to make into jam, to keep everyone going over the winter and pickled onions, and mustard pickles and probably chutney and maybe ketchup too.

Any one else do preserves?

Parents

  • Yes, the Damsons have been particularly good this year on our 1 small tree ...this week they were converted into 30 jam jars of Damson Jam.

  • in reply to DormouseAtRest_25

    I shall be making High Dumpsey Dearie Jam which is a blend of damsons/plums, apples and pears.

    I freeze most of the raspberries and blueberries as Mum like them on her breakfast.

    I know it's a heracy to many people, but I don't like mango's, fresh or in chutney.

  • in reply to TheCatWoman
    TheCatWoman said:
    I don't like mango's

    You are well out of that mango palaver in preserves week - as it is a very low pectin fruit (flesh particularly low, skin not so low).

    I like mango but prefer the late-season variety "Keitt" (if there is a choice in the matter).

    That variety "Keitt" is grown in countries across North, Central, and South America (United States, Mexico, Brazil, Peru, and Colombia), the Caribbean (Dominican Republic and Puerto Rico), West Africa (Mali, Ivory Coast, Gambia, and Malawi), Spain, Israel, China, and New Zealand. 

    My favourites Keitt Mangoes are usually those grown in the Caribbean.  They seem to be less fibrous in texture than those from some other countries.

    I particularly like dried mango strips (no added sugar) - but have not tried making my own at home.

    There are lots of different varieties of mangoes - some are far too sweet, or really too peppery for my taste.

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  • in reply to TheCatWoman
    TheCatWoman said:
    I don't like mango's

    You are well out of that mango palaver in preserves week - as it is a very low pectin fruit (flesh particularly low, skin not so low).

    I like mango but prefer the late-season variety "Keitt" (if there is a choice in the matter).

    That variety "Keitt" is grown in countries across North, Central, and South America (United States, Mexico, Brazil, Peru, and Colombia), the Caribbean (Dominican Republic and Puerto Rico), West Africa (Mali, Ivory Coast, Gambia, and Malawi), Spain, Israel, China, and New Zealand. 

    My favourites Keitt Mangoes are usually those grown in the Caribbean.  They seem to be less fibrous in texture than those from some other countries.

    I particularly like dried mango strips (no added sugar) - but have not tried making my own at home.

    There are lots of different varieties of mangoes - some are far too sweet, or really too peppery for my taste.

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