Getting addicted to making preserves!

[sueturnersmith]

I haven't made any preserves for a few years, but recently bought Pam Corbin's River Cottage Preserves book and decided to have another go.

So far I have made Chilly Jelly, Piccalilli, Pickled Shallots, and today I made some Hearty Ale Chutney.

What do you think I should make next?

[suffolk]

When I lived in a very rural village, following the Harvest Festival the fruit and veg donated to decorate the church would be sold off one morning at the church gate to raise money for a children's charity. I would buy loads of marrows, onions, tomatoes, runner beans and whatever else there was available and make what I called Harvest Festival Chutney.

I weighed the amount of each fruit/veg I used, and used a basic chutney recipe to work out the proportions of fruit/veg to sugar and vinegar, and each year I experimented with the spicing to go with the flavours of the other ingredients. I made enough chutney for a jar each to friends and familiy at Christmas and to go in lunchtime sandwiches for a year.

[tezza]

I have been flicking through the autumn section of 'Jam, Jelly & Relish' by Ghillie James and rather fancy making the Brambly Hedge Jelly. 1kg each of whole cooking apples, blackberries & sugar, simmered together for about 25 minutes then strained through a jelly bag for 6 hours. Measure the liquid back into a pan and heat until just coming to a boil, then add 450g sugar for every 600ml juice. Stir to dissolve then reduce the heat and leave at a rolling boil until setting point is reached.

I feel a blackberry picking Sunday coming on.

[suffolk]

Have you still got blackberries your way? Ours are finished - and anyway you're not supposed to pick blackberries after Michaelmas as the Devil spits on them at Michaelmas which is 29th September

[frenchcheesequeen]

I used to make loads of stuff but since the downsize am limited to just marmalade in bulk and then odd jars of lemon curd as and when needed. I simply don't have the storage space any longer. However, generous friends keep me supplied with chutney - I only get through about two or three jars a year. I have some of Sloe Gin's carrot and garlic chutney brought down to Kavey's party last week by MaryJ waiting to be opened at the moment.

[tezza]

[frenchcheesequeen]

Here in Worcestershire the locals say that the devil p****s on the blackberries on Michaelmas Day!

[ianinfrance]

Getting addicted? I've been an addict for >20 years me dears.

[amazing]

I picked some brambles (blackberries) this afternoon, will make a jelly with them with some other stuff. Maybe rowan and rose hips and apple. I have already made some wildberry jelly but feel you can't have enough.
I also bought some veg at the farm shop today, white cabbage, red cabbage and beetroot.
Will pickle them all.
Thought about using my little scoop for beetroot balls for pressie, in little jars and just chopping up the excess for us.
White cabbage is going in Apple Vinegar and red cabbage in Raspberry Vinegar and Bramble (blackberry) Vinegar.
Can't wait to do it.

[Sloe-Gin]

I'll surprise you all and say I love pickles and chutneys, but, as I make them for a living, I cannot eat them. I can think of new ideas and test them to destruction, but after that, I sample each batch and then that's it.
I occasionally make a small batch of chutney for us, but it is small and hub usually eats it in his sandwiches. People say they envy my job. They say they's be pickled pink if they made chutneys!!

Sue, make whatever your heart (and hub) desires. It'll be fantastic.

[Kavey]

I first made preserves for that stall I did in Covent Garden, for fun, that one off one in 2009. I hadn't done any before, but had watched mum when I was small. http://www.kaveyeats.com/2009/07/chutne ... alade.html

Since then I've become completely addicted, to the extent that Pete has to stop me now, citing lack of space in the larder/ cupboards and a one out one in policy!

Here are some recipes from my blog:

Pear & Ginger Chutney: http://www.kaveyeats.com/2010/11/rather ... -pear.html
PIckled Gherkins: http://www.kaveyeats.com/2010/07/pickle ... -thee.html
Lychee & Rosewater Jam and also Apricot Jam: http://www.kaveyeats.com/2010/02/jammin ... carla.html
Hot, Sweet, Sour, Tangy Lemon Pickle: http://www.kaveyeats.com/2010/04/hot-sw ... ickle.html
Tamarind Ketchup: http://www.kaveyeats.com/2010/03/lipsma ... tchup.html
Hot Chilli & Ginger Pickle: http://www.kaveyeats.com/2010/03/hot-ch ... ickle.html
Spicy Green Tomato Ketchup: http://www.kaveyeats.com/2010/02/spicy- ... tchup.html
Green Tomato & Raisin Chutney: http://www.kaveyeats.com/2009/10/green- ... utney.html
Mango & Lime Jam: http://www.kaveyeats.com/2009/10/mango-lime-jam.html

[frenchcheesequeen]

I can confirm that Sloe Gin's carrot and garlic chutney is even better than Sophie Grigson's! Thank you Ann for making it and thank you MaryJ for bringing it to London for me.

[Sloe-Gin]

What an honour, FCQ. Thank you so, so much!

[Marmalade]

[suffolk]

Always pick the higher up ones avoids residue of fox, dog and passers by

Of course foxes like to eat blackberries too!

[sueturnersmith]

I've just made some spiced carrot and garlic chutney - Sophie Grigson's recipe, slightly adapted. It took longer to cook than the recipe said, and made loads - six pound jars and four half pound jars.

I had to taste a little, and it tasted delicious even warm from the pan before maturing It should be ready by Christmas

[Catherine]

[Lokelani]

There is something so rewarding about preserving things, particularly if you've grown (or foraged for them I guess) yourself. I cleared my greenhouse out at the w/e & made loads of chilli & pepper jelly & chilli firewater. Plus tomato sauce for the freezer, but that's not really preserves I guess.

I always have to cheat & buy mint for the mint & cider jelly, my garden mint always looks awfully diseased & tatty, same as the basil for pesto.

I really fancy making marmalade one year too. With lots of whisky in I reckon!

[Lokelani]

There is something so rewarding about preserving things, particularly if you've grown (or foraged for them I guess) yourself. I cleared my greenhouse out at the w/e & made loads of chilli & pepper jelly & chilli firewater. Plus tomato sauce for the freezer, but that's not really preserves I guess.

I always have to cheat & buy mint for the mint & cider jelly, my garden mint always looks awfully diseased & tatty, same as the basil for pesto.

I really fancy making marmalade one year too. With lots of whisky in I reckon!

[suffolk]

Part of what I love about preserving things is seeing them all lined up on the shelves ready for winter - it makes me feel all warm inside, a bit like this ...... "Now it happened that Kanga had felt rather motherly that morning, and Wanting to Count Things — like Roo's vests, and how many pieces of soap there were left..."

[Sloe-Gin]

[peasoupdragon]

I made two batches at the weekend:

Spicy tomatoe chutney

Mango and Pineapple chutney.

I must admit the jars lined up on the work top look really good - and I can't wait to give them as Christmas pressies.

I made the carrot chutney last year and whilst it looked, smelt and tasted delicous I found the whole process of grating carrots by hand tedious. So until I get a mixer with a grater tool I dont think I will be making it again.

[Sloe-Gin]

I sourced these lids from the Jam jar shop

http://www.jamjarshop.com/buy/jarlid58mm/?catid=3

[sueturnersmith]

Ooohh they look lovely Ann....

When I get brave enough to give some of my efforts away as gifts, I'll give them a try

[FoodMary]

I am an addict too!

My preserve cupboard has been bursting at the seams for weeks with all the jellies and jams and I haven't started making this years chutneys yet and we still have marmalade to come after Christmas!

I partially solved the problem by taking several jars down to the children last weekend and giving some to Elsie (the old lady I visit every week). A jar of preserve will go into my Christmas gifts for people who are not family. A jar each of Christmas chutney, apple chutney and a preserve.

I don't eat chutneys or preserves , but I do like Sloe's chilli dipping sauce and mustards.

Mary J

[Cheezy_Jazzy]

I made my first ever chutney at the weekend a Tomato and Red Pepper Chutney. I just did half the recipe but put in more yellow peppers than red. We kept a little bit back to go with our tea and it tasted nice but just needed a bit more oomph to it.

I have a few pound of homegrown tomatoes in the freezer so I am looking forward to trying out some more chutneys

[Marmalade]

It must be the squirrel in me, but I too am addicted to making preserves, be it jam, jelly, chutney or pickling or bottling things.

I'm not a great fan of eating jam or jelly, but as with chutney (or any other preserve) I find the whole process very theraputic and, as others have said, its immensely satisfying seeing the filled jars all line up .... I have been known to leave them on the worktop in the kitchen for a day or two just to look at them - not to be admired or because I think they're good, but because seeing them just gives me a 'nice feeling'.

[frenchcheesequeen]

Err - 'scuse me - I thought I had already recieved four separate jars of STS's fabulous stuff as a gift. They are presently sitting on my kitchen windowsill because I cannot bear to hide them in a dark cupboard. Yet. They look so beautiful it is a shame to put them away.

[frenchcheesequeen]

Onslow says thank you for the carrot chutney Sue. I had already finished Anne's jar but opened yours for lunch today - it went beautifully with pork pie.

[sueturnersmith]

You're welcome! I'm glad Onslow like it....

[hungryhousewife]

@ KaveyF - Thanks so much Kavey - you are generous to post so many delicious looking recipes!
I am particularly excited about your Pear and Ginger Chutney recipe, as my pear trees are in FULL blossom, and I never can think of enough things to do with all my pears! I have tried, twice, an inviting looking recipe by Alice Hart, she uses Saffron - which sounds nice, but funnily enough, both years I've made it, I haven't liked it and have found that it has an antiseptic sort of flavour! YUK!

I have copied your delicious looking recipe to my file, and look forward to trying it in due course!
Also, I have copied your Mum's Lemon Pickle recipe, as it looks fab!
HH

[karadekoolaid]

If your saffron tastes "antiseptic", then there's probably too much of it. Try using half the suggested quantity.

[hungryhousewife]

Hi KdeK!
Thanks for that - I figured as much, but I have to say I like the sound of Kavey's recipe very much.
I also printed off your banana ketchup recipe. It looks like just the sort of thing we love! Thanks!
Hope all's well over there! Hail and black clouds here.
HH

[ianinfrance]

Just for your info, HH. Karadekoolaid has been known to answer to "Clive". It's a lot quicker to type.

Saffron is funny stuff. I buy mine in bulk from a company in San Francisco, who import it direct from the middle east and it's so good (strong) that they have found that chefs need to use about ½ the amount they would normally use, to get good results.

[Kavey]

You are welcome, HH.
I'm not a long-time preserver nor an expert like some here, but I do love preserving and hope yuo enjoy!

[hungryhousewife]

Thank you Ian! I sort of knew, but by the time I found out I had been calling him KdeK for a while and it stuck.
I will try and remember to call him Clive - but it will be a bit like calling an adult by their first name, when you have always called them Mr... !
HH

[karadekoolaid]

[ianinfrance]

[karadekoolaid]

[hungryhousewife]

Well thanks Clive and Ian!
I haven't made the ketchup yet, but have saved it and will give a go soon, cos it sounds just yum!
HH

[Sloe-Gin]

Mmm, banana ketchup - I added some lime leaves (removed at the end) and it added an extra dimension!