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Make your own Christmas Prezzies!
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Four hours later!
3 fruit marmalade: lemon orange and grapefruit. There was also a little of this left over that I put away for my marmalade loving boyfriend. Yielded 4 500ml ikea kilners. Very impressed as before you add the sugar if looks as if you'd barely fill a single jar. Total cost per jar; €1.81 (inc jars)
Tomato chutney: the easiest one to make but yielded very very little. Recipe had 1kg of tomato and 500g of red onion and I only got a jar and a half of chutney in total. Disappointing as it does cook for a long time and making it again will be time consuming. Tastes fantastic though
Beet root relish. Looks fantastic! Not a huge beet root fan but my mother is and says it tastes great. Quick to make, once prep was done they were jars and all within the hour
3.5 jars full but I did double the recipe.
Have a red onion marmalade to make still this week and cucumber relish and sweet chili jam and then I'm all done until I start on fudges, honeycombs and biscotti etc in December. Don't think I've ever been so prepared!
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The ikea jars were only €1 at the time I bought them (about 6 weeks ago) but they vary in price through the year, have seen them up to about €1.75. Went to get more at the weekend but they were gone and I only have two empty ones left
In comparison the small jars were heating last year and they were €2.50 a pop! They do look good I have to say. Very pleased with how they turned out. 0 -
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Michellenman wrote: »Ikea kilners will be back in stock tomorrow apparently
Mr Faith and I had a debate this morning about Ikea announcing they've no plans to come to Cork. He claims the area is too small for them. After we worked it out, we found that in the UK, there's 1 Ikea per 3.5 million people (yes, we're fierce nerds!). Given that, we decided, feck it, we'll just take a day trip to Dublin to stock up on loads of Ikea goodies in the next few weeks. It might be a bit of a road trip and not at all economical, but I need cheap kilner jars, dammit! 0 -
You can check stock availability online for the jars and it will show you when the next shipment is due it too, so you don't have a wasted journey, like :pac:
Today so far I have made bramley apple and strawberry jam. Got 1.5kg of strawberries on Moore st yesterday for €4 so would have been a shame to waste them
Strawberries, sugar and lemon juice. This is *the* sweetest smelling thing in the world.
1kg of strawberries, 1kg of caster sugar and 500g of granulated, 3 bramley apples and the juice of 1.5 lemons yielded 2x 500ml jars and 3 x 125ml jars. With a little bit left over for my own toast
Setting point according to the recipe should have been after 25 mins but this was on the hob for nearly an hour and 10 mins. Got there in the end, checking the setting point with the cold saucer method every 7/8 mins.0 -
So, made caramelised red onion marmalade last night (I'm on a weeks holidays from work, hence all the prep) all looked well, followed the recipe to the letter and each step corresponded perfectly with what I was seeing and smelling in the pot. I jarred them all as usual, sealed them and allowed them to cool overnight. Woke up and there's a hard layer of butter covering the to of them all the butter goes in right at the very beginning of cooking before everything else is mixed in. Can't understand why it turned out this way. Anyone have any ideas? Is there any way to fix this? Maybe putting it back on the heat and sealing the jar only after the mixture has cooled?
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Michellenman wrote: »So, made caramelised red onion marmalade last night (I'm on a weeks holidays from work, hence all the prep) all looked well, followed the recipe to the letter and each step corresponded perfectly with what I was seeing and smelling in the pot. I jarred them all as usual, sealed them and allowed them to cool overnight. Woke up and there's a hard layer of butter covering the to of them all the butter goes in right at the very beginning of cooking before everything else is mixed in. Can't understand why it turned out this way. Anyone have any ideas? Is there any way to fix this? Maybe putting it back on the heat and sealing the jar only after the mixture has cooled?
Try turning them upside down;):D0 -
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the beer revolu wrote: »Try turning them upside down;):D
As in turn them upside down now or do it when I repot them. The mixture doesn't move around the jar at all now, the butter on top seems to have formed a seal across the top.
Yeah dee_mc it's the good food recipe! Will have to be more careful choosing recipes in future! Will try you technique and see how I get on 0 -
Michellenman wrote: »So, made caramelised red onion marmalade last night (I'm on a weeks holidays from work, hence all the prep) all looked well, followed the recipe to the letter and each step corresponded perfectly with what I was seeing and smelling in the pot. I jarred them all as usual, sealed them and allowed them to cool overnight. Woke up and there's a hard layer of butter covering the to of them all the butter goes in right at the very beginning of cooking before everything else is mixed in. Can't understand why it turned out this way. Anyone have any ideas? Is there any way to fix this? Maybe putting it back on the heat and sealing the jar only after the mixture has cooled?
To be honest, that doesn't look too excessive to me, I add a lot more than that to my pate. A layer of fat is actually a preservative seal if it's complete. If it bothers you just pick the worst of it off when cold then remelt and repot the whole lot. Adjust the recipe next time, I usually find I have to reduce the fat content of recipes, my taste buds and stomach are used to leaner fare.0 -
I suspect the 'turn them upside down' comment refers to the fact your picture above is upside downMichellenman wrote: »As in turn them upside down now or do it when I repot them. The mixture doesn't move around the jar at all now, the butter on top seems to have formed a seal across the top.
Yeah dee_mc it's the good food recipe! Will have to be more careful choosing recipes in future! Will try you technique and see how I get on
Let us know how the repotting goes please0 -
Is it?! It's right way up for me! No idea why it appears upside for ye
sorry!
I'm gonna open the jar, scrape the tops, bring it all back up to the boil, allow them to cool for 20-30 mins while stirring in the pot and then repot after re-sterilising the jars.
Thanks everyone, will let ye know how I get on 0 -
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Michellenman wrote: »Is it?! It's right way up for me! No idea why it appears upside for ye sorry!
Fixed 0 -
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Followed yer guidance and seems to have worked! Thank you
Finished all I could be bothered finishing for the time being today. Have decided to leave the cucumber relish out and will leave the chili jam until later in November.
Left to right; [at the back of the rows]4x 3 fruit marmalade. 4xlemon and lime smooth marmalade. 5x bramley apple and strawberry jam. 3x orange and lemon marmalade (needed another few jars of this but had no grapefruit to hand so improvised) 2xtomato chutney. 4x beet root relish. 2x red onion marmalade.
I never want to see my stove top ever again.0 -
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I'm making spiced arancello as per the bbc website, going to leave it about 3 or 4 weeks before I add the sugar, and the same afterwards- apparently it's best to leave liquors (like with limoncello) to steep for longer periods of time.
I'm making 2 litres of it so I doubled everything. I want to make at least 4 0.5L slow gin bottles full, or maybe some 0.25L bottles instead. Fingers crossed it works out okay
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Decided to try making mincemeat, as my Dad LOVES mincepies:
The result:
http://www.deliaonline.com/recipes/main-ingredient/mincemeat/home-made-christmas-mincemeat.html0 -
Tabitharose wrote: »Decided to try making mincemeat, as my Dad LOVES mincepies:
The result:
http://www.deliaonline.com/recipes/main-ingredient/mincemeat/home-made-christmas-mincemeat.html
Where did you buy the suet0 -
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