Boil until 111 C or 222 f. put jam into hot jars, put the lids on while hot. ****** test for pectin 1 tsp of juice, 3 tsp of methylated spirits. shake gently leave 1 minute, . The juice will clot firmly if there is enough pectin. If it doesn't it may pay to add some.
King.jam setting.mix.pectin base.Handy to have in your pantry.
pickles7,
Sep 3, 8:14am
three fruit slice.
thicken with cornflour 1 small can of peaches and juice, fill the can upwith stewed apples, & add to the pot, fill the can up with stewed rhubarb, & add to the pot. while that is cooling, paint a swiss roll pan with, tin glide, post 20, in here. line the pan with sweet paste,, post 20, in here. I always have some in the freezer. When you use this pastry from the freezer, thaw, knead, roll and use as you would if it was fresh. It handles way better having been frozen. fill with cold fruit top with a sheet of sweet paste, prick all over with a fork. Milk the top if you wish, it is not necessary though as the natural colour is a very good guide of when it is well cooked, and nicely browned. bake 20/30 minutes 175% C
pickles7,
Sep 7, 9:47am
Mutton stew,slow cooker. 2 diced onions 1 large carrot diced same amount of swede diced 1 & 1/2 stalks of celery sliced thin put all the veg on the bottom of the cooker Layer 1 & 1/2 kg of mutton pieces over the veg. Sprinkle 1 pkt of New Orleans Cajun Seasoning 2 tsp salt 500 mils of cold water. I put the slow cooker on high, until it was simmering, turned it down to Auto, and left it all night. I have now taken off most of the fat and removed all the bones. "Scrumptious" My old fella said. For him to like a STEW, phew. He has eaten too high off the hog, too long. lol.
pickles7,
Sep 9, 8:27am
Worcestershire sauce. Robman7.
robman7 (292 )11:05 pm, Sun 6 Mar #17 Yielded 4 X 330 mil bottles of sauce. I used the solids, in meat dishes,they kept in the fridge in a jar, well. This is nice and easy.A good amount, when you have to buy, the vinegar. 5 cups malt vinegar, 1kg treacle, 2 teaspoons sea salt, 3cm piece green ginger finely chopped, 4 cloves garlic finely chopped , 2 tablespoons ground cloves, 1 teaspoon cayenne pepper. Combine all ingredients in a saucepan, bring to the boil and cook gently uncovered for 20 minutes. Cover and let it stand overnight. Next day strain and bottle, ready for use immediately but shake bottle before using. I decided to put this in here, for easy access. It is maturing well. I will make it again.
uli,
Sep 10, 11:31am
Pickles - that is pretty saucy . for the recipe board . However the tamarind sauce sounds very nice to me :)
pickles7,
Sep 10, 5:43pm
Gravy, to make ahead of time.
Make up a pkt of , Maggi soup mix, any flavour. Thicken it with cornflour, Colour it with soy sauce. Thin down with vegetable water, if need be.
If there is enough browning's on the pan I will make gravy from the roasting dish, after dinner, and freeze for next time. I am well over, over loading MYSELF before I eat, these days. Enjoy.
breena,
Sep 11, 6:16pm
I've got a mulberry tree fruiting like mad - can I use these in this recipe instead of blackberries!If I could would I need to add more sugar . thanks for sharing your recipes - have been writing them down like a madwoman!
pickles7,
Sep 11, 8:29pm
I suggest you try them.breena.I picked my blackberries on the firm side, and froze them, used them frozen .
pickles7,
Sep 12, 7:17am
Pull apart Cheese and onion. Scones.
4 cups of flour, 1 tsp salt, 2 tsp baking soda, 4 tsp cream of tartar,
200grams of grated cheese, 1/2 a medium onion very finely chopped, 1 egg, 100 grams of melted butter, 1 and 1/2 cups of milk, may need a little more
Sift all the dry ingredients, melt the butter, beat the egg in a measuring jug, add the melted butter, then milk to make up to 2 cups of liquid add the milk mixture to the dry ingredients , mix lightly, adding more milk so the mixture is not crumbly at all, I tip my scones straight out onto a floured baking tray. I cut them on the tray, using a wet knife I sprinkle more grated cheese over the top, bake 15-20 minutes in a 250%C oven.
pickles7,
Sep 12, 11:27am
Three fruit marmalade.
preserving pan sugar thermometer
1 kg of grapefruit [poor-mans oranges] 1 kg navel oranges 2 lemons 4 liters water 5 kg white sugar
slice the fruit thinly, discard pips. Put the fruit into the preserving pan cover with the water and leave overnight. Next morning bring the fruit to the boil and simmer uncovered for 1&1/2 hours. warm the sugar in the oven Remove from heat and stir in 5 kg of warmed sugar. Stir to dissolve the sugar, then return the pan to the heat Boil hard until it reaches 222%F---107%C heat jars in the oven, boil lids Put into hot jars and seal. I re use jam jars that self seal. I don't test jams any more, messsssssy, just use the sugar thermometer.
pickles7,
Sep 13, 11:27am
Three fruit marmalade.
preserving pan sugar thermometer
1 kg of grapefruit [poor-mans oranges] 1 kg navel oranges 2 lemons 4 liters water 5 kg white sugar
slice the fruit thinly, discard pips. Put the fruit into the preserving pan cover with the water and leave overnight. Next morning bring the fruit to the boil and simmer uncovered for 1&1/2 hours. warm the sugar in the oven Remove from heat and stir in 5 kg of warmed sugar. Stir to dissolve the sugar, then return the pan to the heat Boil hard until it reaches 222%F---107%C heat jars in the oven, boil lids Put into hot jars and seal. I re use jam jars that self seal. I don't test jams any more, messsssssy, just use the sugar thermometer.
pickles7,
Sep 13, 4:07pm
Cracker Crackers
4 cups self raising flour 2 Tablespoons oil 1/2 teaspoon salt 1 cup of ice cold water. Pulse all together in a kitchen whiz, until it all binds together. Cut the dough into 4's and put three into the fridge. Roll one piece out at a time until the dough is 3 mm thick, cut into crackers , prick well. Bake in a hot oven 220%C approx 10 - 12 minutes.
You can add powdered stocks, or milk and sprinkle stock powdersor salt on top. I also make very small crackers to serve with a nice dip, etc. Very nice with cream cheese, salmon and caviar.
pickles7,
Sep 18, 9:22am
Brandied Apricot sauce
great over chicken, fish, desserts Puree a can ofapricots, add the juice and thicken with cornflour. Thicken to coat the back of the wooden spoon. I never added the brandy until serving time, take out as much apricot sauce you need for one serve, heat and add a dash of brandy. nice. Don't put the brandy in the sauce, near the stove top.
pickles7,
Sep 18, 3:57pm
Mint sauce 2 X 750 mil., bottles of sauce. Mint in the garden is perfect right now.
Bring up to simmer; 4 cups of malt vinegar 1 cup of water 2 cups white sugar 3 tsp sea salt Add 3 cups of chopped mint. Bring up to boil , remove from the heat. Cool, bottle and cap when cold.
pickles7,
Sep 24, 12:30pm
A MUG OF MUD 4 Tbsp flour 4 Tbsp sugar 2 Tbsp cocoa 1 egg 3 Tbsp milk 3 Tbsp oil 1\4tsp of vanilla extract and your favourite tipple 1 large coffee mug Add dry ingredients to your largest mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using), vanilla extract and a drop or two of your favourite tipple, then mix again. Put your mug in the microwave and cook for 1 minute in a 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.
pickles7,
Sep 24, 12:40pm
Spicy Fruit Loaf X2 2 cups sugar, 2 cups mixed fruit, 2 cups water, 100g butter, 1 tsp each of ginger, mixed spice, ground cloves and cinnamon. Bring to boil and simmer for 5 minutes. Cool completelyand add 3 cups flour and 2 tsp baking soda. Bake in two lined loaf tins. 160 degrees for 45-50 minutes or until skewer comes out clean.
pickles7,
Sep 28, 9:12pm
Fruit mince.
500 grams of mixed fruit 1 cup brown sugar 1 grated apple 50 gragrated suet.melted butter, second choice. 1 tsp grated nutmeg 1 tsp gr. cloves 11/2 tsp cinnamon 1/2 tsp all spice. 1/2 a cup of Brandy Mix together well , cover , I mix this up a few times, as it matures. You can pop in into the fridge or leave it in a dark cool place. Enjoy.
elliehen,
Sep 28, 9:31pm
pickles, I'm sure it's past your bedtime.Are you up checking on your new pet!
remove the pips from the lemons carefully. Whizz up the lemons with the sugar, until they are a fine to medium, mush. Put it into a heavy microwave dish. Microwave on high for 5 minutes, stir. Microwave for another 5 minutes, stir. Microwave for 2 more minutes.
Mine set very well made 1 & 1/4, jars.
nfh1,
Oct 9, 8:55pm
Could you do that with grapefruit pickles!
pickles7,
Oct 15, 8:32am
Egg Salad
Hard boil as many eggs as you need Shell and cut into 1/4's Put into a bowl along with chunks of celery Dress with sour cream loosened with milk Season with salt and pepper. Cover, chill well.
You could use yogurt dressing if you wish Remember to keep egg salad covered at all times.
elliehen,
Mar 1, 8:02pm
I heard you pickles.Your plaintive call reached all the way across from the Friends thread and I felt so sorry for you that, in my absence, no one answered you and bumped your thread.
elliehen,
Mar 8, 8:59pm
Two recipes from fisher's website:
Homemade Thai Sweet Chilli Sauce Ingredients: 12red chillies (sliced finely, seeds left in)6cloves garlic (crushed)1/4 cup Asian fish sauce2 cups sugar 11/2 cups white vinegar1 tsp salt11/2 cups water. Method: Bring all ingredients to the boil and reduce heat to a simmer for 1 hour stirring often. The mixture should reduce to a syrup consistency. Seal in sterilised bottles when cold.Refrigerate after opening.The longer you cook it the hotter the chilli taste is.
Sweet Chilli Sauce Makes three small jars (250 ml each) Ingredients 10 cloves of garlic, peeled. 4 large red chillies, stems removed. 3 thumbs of fresh ginger, peeled and roughly chopped. 1 thumb of galangal, peeled and roughly chopped 8 lime leaves. 3 lemon-grass stems; remove the two outside leaves, discard the top third of the stem and finely slice the remainder. 1 cup fresh coriander leaves Method Put in a food processor and purée to a coarse paste. Then put 1½ cups caster sugar together with 4 tablespoons water in a saucepan, place on a moderate heat, stirring well until the sugar dissolves. When it has, remove the spoon and turn up the heat to full. Boil for 5-8 minutes, do not stir, but of course, don't let the caramel burn either. Stir in the paste, bring the sauce back to the boil and add: 100 ml cider vinegar. 50 ml Asian fish sauce. 50 ml tamari. (dark soy) Return to the boil and simmer for 1 minute. Pour in jars, and leave to cool before eating.
A huge thank you pickles7. I have just discovered the MB and this thread. It has been raining this weekend. I have tomatoes a plenty. I have just spent the weekend making sauces and relish. My shelves are full. I forgot how wonderful homemade is. I am a domestic goddess!
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