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default What jams and chutney do you make?

Post by Compostwoman on 17th January 2011, 12:00 am

So, what do we all like making? What types of jam, what ingredients for chutney?

How spicey, how plain, what recipies do we follow?

What are your favourites?

Please delight us with your experiences!

Mmm Chutney What jams and chutney do you make? 887172

mmm Jam What jams and chutney do you make? 887172


Last edited by Compostwoman on 17th January 2011, 6:38 am; edited 1 time in total
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default Re: What jams and chutney do you make?

Post by boobiejuicemama on 17th January 2011, 5:26 am

I love chutney, especially on cold chicken or silverside (corned beef) but my favourite thing to make is onion jam, a savoury one that my hubby first tasted down in Tasmania and convinced me to make for him. yummo
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Post by Compostwoman on 17th January 2011, 6:37 am

That sounds lovely BJM!

Could you perhaps post up the recipe?
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default Re: What jams and chutney do you make?

Post by AngelinaJellyBeana on 17th January 2011, 11:15 am

My favourite jams to make are rhubarb & ginger, raspberry and blackcurrant - I can do all those with what grows on my allotment (apart from the ginger!)

Chutneys I 've made are runner bean chutney - helps with the runner bean glut, green tomato chutney and I make pickled onions (using shallots I've grown) and I make sweetcorn relish (much nicer than the shop bought kind)

I like my jams not too sweet and my chutneys/pickles spicy

Ohh almost forgot, I've also made grapefruit marmalade, chilli jam and my own cranberry sauce as well as lemon curd


Didn't think I did much but thinking about it seems I do quite a bit
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default Re: What jams and chutney do you make?

Post by Zoe on 17th January 2011, 1:37 pm

mmm bigthink
I use what I grow except we have not been sufficiently successful growing ginger or lemons (although last year I was given a large quantity of excellent Greek lemons picked by a friend on her vacation!) Spices and sugar bought in also.

Jams and Marmalades I make each year:

Strawberry Jam - strawberries only very light set to be used on crepes
Strawberry Jam - set with lemon
Black currant Jam
Black currant Jelly
White currant Jelly
Peach and Raspberry Jam
Peach and Pear Jam
Raspberry Jam
Jumbleberry Jam
Cherry Jam (sweet cherry)
Golden plum Jam
Zwetschgen plum Jam
Mirabel plum Jelly (if given some)
Fig Jam
Pear apple and ginger conserve
Melon and Vanilla conserve
Quince Jelly
Apple Jelly with lemon and cinnamon
Apple Jelly with orange and cloves
Apple Jelly with lime and ginger
Apple and Sloe Jam
Medlar and Lemon Jelly
Lemon Marmalade (Rose's type)

With bought fruit:
Apricot Jam - if price drops to around 1euro a kilo
Lime Marmalade (Rose's type) – if I can get fruit at a reasonable price
Mixed fruit with grapefruit Marmalade (can't get Seville oranges!)
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default Re: What jams and chutney do you make?

Post by Ginny on 17th January 2011, 1:44 pm

Hi all,

Rose hip and apple jelly - great with cold meats, roast dinners and salads. A fruity taste of summer in a jar !
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default Re: What jams and chutney do you make?

Post by Zoe on 17th January 2011, 1:48 pm

Chutney, Relish and Pickles
again only what I grow (except citrus, sugar, spices and vinegar, occasionally sultanas if no grapes available)

Zoe's Branston-type pickle
Beetroot Chutney
Apple and tomato chutney - if we have loads of tomatoes
Plum and Apple Chutney
Tomato and Onion relish
Sweet Corn Relish
Courgette Chutney
Green Tomato Chutney
Bengal Chutney
Beetroot and Orange Chutney

Pickled Beetroot
Pickled Red Cabbage
Pickled Shallots
Pickled Gherkins
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default Re: What jams and chutney do you make?

Post by polgara on 17th January 2011, 3:15 pm

I make

Marmalade for OH
Lime marmalade for me
Blackberry jam every couple of years we don`t eat much
Apple jelly when I need

Mustard pickle for OH
Pickled onions.
Pickled gerkins for OH

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default Re: What jams and chutney do you make?

Post by Zoe on 17th January 2011, 5:43 pm

Oh and ...
Brown (Plum) Sauce
and
Tomato Sauce (ketch-up)
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default Re: What jams and chutney do you make?

Post by Zoe on 17th January 2011, 7:34 pm

..and Sour Cherry Jam for Wood Trolls Krümelkuchen, works really well when apricots can not be had!
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default Re: What jams and chutney do you make?

Post by flute on 17th January 2011, 7:41 pm

Blimey! Shocked Where do you find the jars? Very Happy

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default Re: What jams and chutney do you make?

Post by Zoe on 17th January 2011, 7:49 pm

flute wrote:Where do you find the jars? Very Happy

Wood Troll sincerely believes he is doing me a service by eating the jams and pickles and so providing me with empty jars so that I can make more! facepalm hearts
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Post by flute on 17th January 2011, 7:55 pm

Reduce, reuse, recycle! Laughing whistle2

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"Anyone can achieve their fullest potential. Who we are might be predetermined, but we should never allow our fears, or the expectations of others to set the frontiers of our destiny.
Our destiny cannot be changed but it can be challenged:
Every man is born as many men, but dies a single one." -Timothy McGee (NCIS)
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Post by Dandelion on 17th January 2011, 9:49 pm

Can't hold a candle to Zoe's amazing lists. I mainly eat other people's homemade jam and chutney, but last year I made sour cherry jam with some cherries which were hanging over our fence. I also have all the ingredients for lemon curd, to make next weekend.

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default Re: What jams and chutney do you make?

Post by Compostwoman on 17th January 2011, 11:04 pm

Jams we make each year from our own produce

Black currant Jam
Black currant Jelly
Red currant Jelly
Tayberry Jam
Pear Jam
Sour Cherry Jam
Sour Cherry Jelly
Blaisdon Red Plum Jam
Rivers Early Plum Jam
Victoria Plum Jam
Greengage Jam
Damson Jam
Quince Jelly
Apple Jelly
Crab Apple Jelly
various flavours of curds ( eggs from the Feathery ladies)

Plus variations on the above with different additions (eh Apple and Ginger, Apple and Marjoram, Jelly as well as Jam)

Plus something new each year

Marrow Jam
Rhubarb Jam

AND stuff I make from fruit brought in from outside, which could be any number of different flavours.
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default Re: What jams and chutney do you make?

Post by Compostwoman on 17th January 2011, 11:17 pm

Chutney, Relish and Pickles

like Zoe, again only what I grow (except sugar, spices vinegar)

Apple Chutney
Apple and Tomato chutney -
Apple and Plum Chutney
Apple and Courgette Chutney

Tomato and Onion relish
Green Tomato Chutney
Red Tomato Chutney

Dowerhouse Chutney ( a mix of everything)

Courgette Chutney
Courgette and Pear Chutney
Courgette and Plum Chutney
Courgette and Apple Chutney

Pear Chutney
Pear and ...

Plum Chutney
Plum and ..


Marrow and ....

Bean Chutney ( might be Runner, or Purple Giant, or Canadian, or a mix of all of them....)

Bean and Courgette
Bean and Apple
Bean and Plum

Pickled Red Cabbage
Pickled Shallots
Pickled Gherkins

Piccallili

Tomato Ketchup
Tomato relish

Onion relish

A sort of brown/HP type sauce

and all sorts of experimental mixtures, to see if they are worth repeating.

Probably forgotten some, I make a lot of chutney! And gift it, and put it on various fund raising stalls.


Bought in produce

Mango Chutney
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default Re: What jams and chutney do you make?

Post by boobiejuicemama on 18th January 2011, 6:01 am

This is the Onion jam recipe I sort of use, I am not very good at following recipes strictly, I kind of like to mix it up and see what happens Smile I also halve this amount because we don't use it all otherwise.

Ingredients

* 2kg onions, cut into rings
* 3 cups malt (I use balsamic) vinegar
* 6 black peppercorns
* 2 bay leaves
* 3 1/2 cups firmly packed soft brown sugar
* 2 tbsp fresh thyme leaves (Jason isn't fond of thyme, so I substitute with a tsp of clove powder, which makes it completely different!)
* 1 tsp salt
* 10 x 3cm sprigs fresh thyme

Method

1. Place the onion in a large pan with the vinegar. Put the peppercorns and bay leaves on a square of muslin and tie securely with string. Add to the pan. Bring to the boil, then reduce the heat and simmer for 40-45 minutes, or until the onion is very soft.

2. Add the sugar, thyme leaves and salt. Stir until all the sugar has dissolved. Bring to the boil, then reduce the heat and simmer, for 20-30 minutes, or until thick and syrupy. Skim any scum off the surface during cooking with a skimmer or slotted spoon. Discard the muslin bag and stir in the fresh thyme sprigs.

3. Spoon the onion pulp immediately into clean, warm jars, then pour in the syrup and seal the jars. Turn upside down for 2 minutes, then invert and leave to cool. Label and date. Leave for 1 month before opening to allow the flavours to develop. Store in a cool, dark place for up to 12 months. After opening, store in the refrigerator for up to 6 weeks.
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Post by Imagine on 10th September 2011, 9:20 pm

I made my very first crab apple jelly this year and it was AMAZING!! I plan on trying carrot cake jam next week
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Post by Adrian on 10th September 2011, 9:24 pm

Carrot Cake jam? yum, that sounds great

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Post by polgara on 10th September 2011, 10:20 pm

Crab Apple jelly is wonderful with pork.

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Post by Sparhawk on 11th September 2011, 2:38 am

Am preparing to invent a crab apple, chive, & something (haven't decided between thyme or sage) jelly for pork...

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Post by Jaded Green on 11th September 2011, 11:41 am

I'm simmering some apple and sultana chutney. It said two hours, but wasn't ready and we had to go out, so I left it overnight and have boiled it again this morning. Mr JG reckoned I was simmering it too slowly
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Post by Jaded Green on 11th September 2011, 6:36 pm

Hmmm. I've looked at the half jar of chutney I bottled earlier and it is a bit runny. Will it keep ok? The family will go mad (and their eyes will water) if I start boiling it up all over again!
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Post by Aberlemno on 11th September 2011, 6:57 pm

I made some Pineapple & Kiwi Fruit jam today. Set loverly it did (lots of lemon juice in it). JG - sounds like it needed cooking a bit longer so I should cook it up some more.
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Post by Jaded Green on 11th September 2011, 7:36 pm

Can it wait till Wednesday? And can I re-use the new lids I have bought?
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