Comments on: Marmalade http://www.whatiatetoday.co.uk/2009/02/16/marmalade/ A blog about food Wed, 18 Jan 2012 16:11:30 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: jenny http://www.whatiatetoday.co.uk/2009/02/16/marmalade/comment-page-1/#comment-49 jenny Tue, 17 Feb 2009 13:14:59 +0000 http://www.whatiatetoday.co.uk/?p=344#comment-49 You're right about the setting point, I think you need a lot of confidence and a bit of experience otherwise you spend hours. For the apple jelly we made, it said boil for 8 minutes - 1 hour later and about 5 goes at the frozen plate method and it still wasn't ready. I ended up having to re-boil it the next week to get it to set. A preserving pan and thermometer would definitely be really useful too! You’re right about the setting point, I think you need a lot of confidence and a bit of experience otherwise you spend hours. For the apple jelly we made, it said boil for 8 minutes – 1 hour later and about 5 goes at the frozen plate method and it still wasn’t ready. I ended up having to re-boil it the next week to get it to set.

A preserving pan and thermometer would definitely be really useful too!

]]> By: matt http://www.whatiatetoday.co.uk/2009/02/16/marmalade/comment-page-1/#comment-48 matt Tue, 17 Feb 2009 08:55:05 +0000 http://www.whatiatetoday.co.uk/?p=344#comment-48 Sounds really nice. Those crumpets look soo tasty. I keep trying to convince Jenny we need some for breakfast. A few weeks ago we tried a HFW recipe for Spicy Lamb Curry, it involved making Medlar and Apple Chutney and Medlar jelly. I couldn't track down any Medlars so we used Pears. The chutney was the base flavour to the curry and the jelly was an by-product. I didn't bother posting it up here because it took so long to make that we didn't get any photos, plus personally I was a little disappointed in the curry. The chutney and jelly were very nice though. Jenny will totally agree with you with the frustration of working out the setting point! http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/spicy-lamb-curry-recipe_p_1.html I agree with the lack of thermometer problem too. Preserve making and bread making (in the Andrew Whitley method) both really require one. You and Paul really seem to have taken a liking for whisky in your cooking Sounds really nice. Those crumpets look soo tasty. I keep trying to convince Jenny we need some for breakfast.

A few weeks ago we tried a HFW recipe for Spicy Lamb Curry, it involved making Medlar and Apple Chutney and Medlar jelly. I couldn’t track down any Medlars so we used Pears. The chutney was the base flavour to the curry and the jelly was an by-product. I didn’t bother posting it up here because it took so long to make that we didn’t get any photos, plus personally I was a little disappointed in the curry. The chutney and jelly were very nice though. Jenny will totally agree with you with the frustration of working out the setting point!

http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/spicy-lamb-curry-recipe_p_1.html

I agree with the lack of thermometer problem too. Preserve making and bread making (in the Andrew Whitley method) both really require one.

You and Paul really seem to have taken a liking for whisky in your cooking

]]>