Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Jams and Chutneys => Topic started by: brazen20au on December 20, 2008, 10:42:53 pm
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ok, so i had another go at jam yesterday - used up some past-their-best peaches and nectarines. it smelled divine as it was cooking!! (i put cinnamon in too)
this time i used 650g fruit, 450g sugar and half a packet of jamsetta (i worked out half a pack from the quantities on the back of the pack). the jam still came out totally like sauce :'( i thought it would thicken as it cooled but no.
so my questions are - how much jamsetta to how much fruit is best, and
can i fix it now or is it too late to salvage? do i have to pass it off as sauce again?
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Hi.
I have just added another category for Jams and Chutneys.
MM
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thanks :)
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my mum (who makes a lot of jam) says to cook it longer... try it buy putting some on a cold plate and then scrap using ur nail, if it does go jam like cook it longer.
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so i can cook it longer now? or next time?
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I have found that the times given in the recipe books are too short. I have a useless memory and haven't made any in over a month, (and as ever, didn't take notes as going along!), but I think I needed an extra 10 minutes? Anyway, before you begin, put a saucer or small plate (or 2) in the freezer. Cook for at least 3 minutes longer than the recipe book says. Then take a tsp of the jam and put it onto the saucer (now taken out of the freezer ;D) Leave it a minute, then gently push the top with a finger. If it wrinkles, ie there's a bit of a skin on top, you're in business, jar it up. If not, cook it for another 5 minutes or so, then try again. Once it's passing the wrinkle test, don't do what I do, and WRITE IT DOWN so that you know the timing for next time :-)
Alternatively, get yourself a jam/candy making thermometer and take the guess work out ;)
I'm going to post 2 recipes which I've used which I know definitely work in the new category at some point today. Especially the Fruit spread one, which I've been promising to people off list. That makes a marmelade type spread, very delicious, with leftovers from making cordials. Come to think of it, don't think the cordials are in the Ozzy book, so perhaps I'd better list them under the drinks category ...
I've never used jamsetta. I've used normal granulated and half a lemon, which works but takes a lot longer. And I've used the jam sugar which already has the pectin in. In both cases, jam is easiest to make if using equal quantities sugar with the fruit. Must admit I tend to put a bit less in and cook for longer, but that is how I started off.
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Karen, have you had any more luck with the jam?
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i havne't tried again! i don't actaully eat jam ;)
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Karen, try using the Varoma temp for an extra 10 minutes, using the basket upside down to cover the hole instead of the measuring cup. This can be done after the jam as cooled down or even the next day if needed.
I've made tomato jam and pumpkin jam using approximately those quantities of fruit and sugar and they turned out very good.
I've never used jamsetta - never heard of it before, actually :P
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I make pear jam and I use a whole packet of jamsetta for 800g of fruit.
I noticed in the TM everyday book that there is no need for jamsetta with the TM??? I am yet to get through my current batch of pear jam but will experiment once it is all used
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Think that it might depend on what fruits you are using! Don't throw out the jamsetta yet!
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Thermomixer is right, that Jamsetta is very handy for fruits with low pectin content (eg: strawberries). Other means of setting jam include including a grated apple (blitzed in tmx beforehand) or half a lemon. There's heaps of pectin in citrus seeds, so if you can include some of those then fish them out later, that's another good one.
I'm off to look for pumpkin jam recipes now...
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HELP!!!!
am having yet another go at jam (49c punnets of strawberries, yay!)
today i used 1kg strawbs, 500g sugar, 1/3 - 1/2 pack jamsetta, 1 whole apple & 1 small peeled lemon
i've been cooking it so far for about 1 hour & 15 minutes and it's still looking saucy
should it look jam consistency when it's ready or will it thicken heaps when it's ready? hang on, i've seen the plate test, will try that now but any more advice very welcome...
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Sorry - I'm not much help to you. I can get every other jam to set but not strawberry. Sounds like you are doing all you can (aside from using varoma temp for a couple of minutes with a towel over the top). If all else fails enjoy your strawberry sauce like I do! ;D
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i have the basket on top but have too much in there for varoma i think lmao!
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still not done but got it on varoma for the last 10 minutes, fingers crossed
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Is the basket on top instead of the MC? I have the MC in and a towel firmly over the top to create intense heat inside (like when I am finishing tomato sauce or relish). Be careful when removing the steamed towel though. :)
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i had the basket on top, actually on an angle to let hte steam out, oops lol
however the varoma at the end seems to have done the trick :) thank you! probably a runny jam but jam none the less :)
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LOL ;D I hope it sets well!!!
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You poor thing - on Tuesday at the demo with Nico Moretti on of the demonstrators was saying how wonderful it is to cook jam - don't need to add sugar or anything!!!!!
Oh, well - you tried to cover all bases - lemon and apple !!
Think that you may need to just do VERY small amounts at one time - maybe just for one piece of toast and butter. ;D ;D ;D
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LOL!
well dd2 ate it with no comment so passed that test ;) ;D
we gave a jar to ds's teacher (she's been letting dd2 take home readers) and i warned her that it would either be jam OR sauce LOL she didn't mind - but it was still hot when i gave it to her! hehe
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DD made the strawberry jam and that was thinner than the commercial variety, thickening slightly when cooled, but tasted delish
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Hi,
Don't know if this is any help to anyone but most of the strawberry jam recipes I've seen say to warm the sugar in the oven first. I've made two batches of jam using the method below:
500g hulled and halved strawberries
500g jam sugar (csr brand)
Heat the sugar on 10 minutes, 80, speed 1
Add strawberries and cook 35 minutes, 100, speed 1
Check for jelling on a cold saucer
Bottle
Have a great day
Stacey
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I made Stacelee's recipe and I had to cook it for a little longer on Varoma but it is perfect. Thanks. I'm inspired.
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I made the recipe as per the EDC for Strawberry Jam the other day. I added 1 sachet of Jamsetta (to be sure) and I pureed a bit at the end because there were lemon chunks left. It's tart and very set! LOL The kids love it, but I'd prefer a more chunky jam (I pureed it, my fault). Did 2 jars. :)
So, so far I've made rhubarb jam, lemon marmalade, lemon butter, cumquat marmalade and strawberry jam - all lovely and so much easier than on the stovetop!
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So, so far I've made rhubarb jam, lemon marmalade, lemon butter, cumquat marmalade and strawberry jam - all lovely and so much easier than on the stovetop!
Good work - and true - easier than having to stir and worry about it catching. I made quince paste on Sunday - very much easier and a great result ( I love myself)
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The other day I made Stacee's version of strawberry jam, only to 500g strawberries & 500g jam sugar I also added 1/2 tsp citric acid as recommended in a jam making book. I did need to finish off on Varoma for a few mins too, but I am really happy how it turned out, and it tastes wonderful. I'm not a fan of store bought strawberry jam, but this is so nice. Made 1 1/2 big jars, which is enough for us at one time. Will definitely be making more when this runs out. ;D
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Ooh, Thermomixer, can you please post your recipe for quince paste? I love it.
Thanks.
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OMG - what were you doing down in this wonderful part of the world? Will post it soon.
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Thanks TMXR, I don't think I have tasted quince so this will be new experience. When do quinces come into season?
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Usually autumn - not sure where these were from, may have been in cold storage ?
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Im wanting to try Stacelee's jam recipe but am curious to know what this jam sugar is as I havent seen it before?Can you use normal sugar or is this one specifically needed for jams?Do you think I could substitute the strawberries for Mulberries & it would still work out? ???
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[quote author=Soni@ link=topic=427.msg1765#msg1765 date=1231277499
I've made tomato jam and pumpkin jam using approximately those quantities of fruit and sugar and they turned out very good.
I've never used jamsetta - never heard of it before, actually :P
[/quote]
Hi, Sonia!
Could you please post the recipes for tomato and pumpkin jam? I'm making sweet and sour pumpkin tomorrow in the THX and if I have any pumpkin left over, your jam sounds interesting ;D Thanks!
I always use the sugar with "built-in" pectin to make jam and it always works. I just cook it for around 14 minutes and it's done.
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Jam sugar is sugar with pectin in it Thermie007 - pretty sure you can get it at Coles and Woolies. Hope this helps. Substituting strawberries for the mulberries would be just fine - you will end up with a lovely strawberry jam ;)
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Saw some jam sugar in the supermarket - you could use jamsetta if unable to find it.
If you use jam sugar/jamsetta then just about any fruit will make jam.
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Thanks Faffa_70,will go check the shops soon for it,if no luck I hope they have Jamsetta cos I will use that instead,thanks for that Thermomixer. :)
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The jam sugar I bought was in a pink pack and is a CSR product. I could only find it in 1kg packs.
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Well as I expected no luck with the actual jam sugar so got some jamsetta instead. :)
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That was bad luck. I'm sure the jamsetta will be just as good.
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Made Stacelee's recipe for strawberry jam again only I added 1/2 tsp citric acid as well. Also cooked an extra 2 or 3 lots of 5 mins on Varoma at the end. Absolutely delicious!
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/jam001.jpg)
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/jam003.jpg)
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I went on a winery tour last week in the Yarra Valley and bought this amazing "Peppered Apple & Lemon Chutney" from the Chandon vineyard. Was wondering if anyone had a recipe for something similar? Ingredients are: apples, lemons, onions, currants, vinegar, water, sugar, honey, pepper, salt.
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Yum to the jam and the sound of the chutney. A wine tour in the Yarra would have been very nice.
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I went on a winery tour last week in the Yarra Valley and bought this amazing "Peppered Apple & Lemon Chutney" from the Chandon vineyard. Was wondering if anyone had a recipe for something similar? Ingredients are: apples, lemons, onions, currants, vinegar, water, sugar, honey, pepper, salt.
I'd just look at an existing recipe, such as pear chutney, perhaps, and then use the ingredients you've listed instead. It's hard to go very wrong with a chutney - you just need to cook it for longer if it's too runny, and add more liquid if it's too solid.
I think when I'm feeling up to it I'll have a go myself with some of the apples waiting to be turned into chutney, as it sounds yum. But, although I feel fine, I have very little energy at the moment, and can only be on my feet for short bursts. So I suspect that it might take me a while to get around to chutney ....
If I get around to it sooner than expected, I'll post the results for you.
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One thing I forgot to say is, the vinegar is likely to be cider or white wine, to complement those flavours. Unless it's in your face vinegary, in which case it's the traditional malt. If it's very fruity and mild, it's most likely to be cider.
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Thanks Caroline, very good tips. Hope you are feeling well soon.
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thanks
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tonight i'm making peach and almond jam. i used around 1kg of peaches (frozen), less of sugar and 1 whole packet of jam setta (about 30% more than i supposedly need).
I had to drop the fruit onto the blades because it was frozen, then cooked for about 40 mins on 100'c and then for about another 1.5 hours on varoma.
it has probably ended up a little too thick but is very nice, i think knowing it will take longer than 20 minutes i can cope with it lol
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;D I made raspberry jam the day before yesterday. I defrosted the rapberries first (although I often don't, but I know the time taken is longer then), weighed them in and added an equal weight of jam sugar. I cooked them on 100oc/20 mins / speed 2. That had cooked everything nicely, but 100oC doesn't get it to setting temperature. So then I did 7 minutes on Varoma.
I'm used to doing that after the jam's cooled a bit and needs to get back up to temperature, or I've used frozen fruit, but neither of those was the case this time, so in fact it was slightly long for my personal taste. The result is a very nice, but very set jam. I prefer my jam just shy of runny, rather than really set. There's nothing wrong with it, though. It's set the way that most commercial jams are. I did the final stage at speed 3, by the way, as my daughter doesn't like chunky bits of fruit in her jam.
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Sounds nice Caroline. I'm new to the jam making thing too and so far have only made strawberry which I'm very happy with.
So it's okay to use frozen fruit?, the water from the defrosting of the frut while cooking doesn't affect it at all? That's good to know. ;D
Has anyone made apricot jam from dried apricots?
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I've made one batch of jam from frozen strawberries. I defrosted them, and used the "juice" and berries. The result was much more sauce than jam, but perfect for adding to yoghurt. If I made jam again from frozen berries, I'd drain off the "juice" and use in yoghurt, then I'll get a jam consistency.
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Has anyone made apricot jam from dried apricots?
That really should be a piece of cake - you shouldn't need to soak the fruit first. Very fast jam
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If your apricots are a bit too dry and leathery, the best way to "refresh" them is to steam them.
I prepare a lot of glace fruits, starting with dried fruits (mostly I dry my own) and I always begin with steaming for a few minutes as I find it speeds up the process of getting sugar syrup into the fruit.
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i'm annoyed now, last night i thought i cleaned down my thermomix, but disocvered today that my jam had overflowed everywhere down the back of it where i couldn't see and it looks like it's gotten back inside the machine again :( why is it so close to the bench? :( :'(
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Thanks guys for your advice, I will give a try and when I do I'll let you know how I go. :)
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Karen, that's horrid.
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Doesn''t it drain out through the hole before it gets into the workings Karen.
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judy, it wasn't running into that part of the machine (where the bowl fits in)
it was running down the outside back and then in under the feet and as it was really thick and sticky it slowly seeped under and through the holes in teh bottom of it . sorry, hard to describe! i should have taken a pic but i was all sticky too LOL
i think it's not somehting that would happen with somehting less thick and sticky
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I've made one batch of jam from frozen strawberries. I defrosted them, and used the "juice" and berries. The result was much more sauce than jam, but perfect for adding to yoghurt. If I made jam again from frozen berries, I'd drain off the "juice" and use in yoghurt, then I'll get a jam consistency.
I've used frozen fruit a few times, and not had that problem Cathy. When you say that the result was more sauce than jam, do you mean there weren't many fruit bits in it, or do you mean it was too runny? If it was too runny, then it just needed to be cooked for longer / have a blast at the Varoma temperature to get it to setting point.
If, however, you like thick fruity jams, then you would be right to pour off the juice. So much with jam making is a matter of personal taste and preferences.
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I'm going to add another hint that may sound a bit odd but I can assure you that it works.
Last year I made a batch of quince jam and for some "mysterious" reason (probably my mistake) it turned out way too sweet.
I know jam is supposed to be sweet but this was simply a tooth-aching concoction that was close to inedible for normal palates.
Not wanting to waste it, I brewed an extremely strong pot of Lapsang Souchong tea, added it to the jam, and continued cooking it until the liquid had reduced and a dollop was firm on a saucer after cooling.
The smoky flavor countered the excessive sweetness and the result turned out to be terrific served with cheeses, particularly the stronger, assertive cheeses. (I had a wheel of Bulgarian Kashkaval that fell into this category - with extreme assertiveness!)
My daughter thought it was better than her favorite cheese jam, a burnt-fig jam, and has gone through several jars. I made another batch in September when the first quince appeared in a local middle eastern market and cooked it with the tea from the start. Just as good as the first batch.
I have also used it in peach jam, apricot jam and plum jam. The latter made with Elephant Heart plums as I have a tree that bears heavily and I can only dry so many as this particular plum ripens all at once.
I use a sugar-free pectin available here that I buy in bulk. http://www.canningpantry.com/pounpe1lbbup.html
I am sure a comparable product is available in Australia. I began using it when I was doing commercial cooking because some of my caterer clients wanted jellies made from wine and adding too much sugar produced an insipid product.
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I know what you mean about quince jam and sweetness. Same happened to me with quince paste. I just added some lemon juice, but have to try the tea. It must be something in the quince that heightens the apparent sugar taste.
We can get pectin http://www.mfcd.net/store/categories.asp?cID=71&c=293941 (http://www.mfcd.net/store/categories.asp?cID=71&c=293941) The MFD has a range from Raymond Capaldi http://www.mfcd.net/store/categories.asp?cID=53 (http://www.mfcd.net/store/categories.asp?cID=53), who has been one of the main chefs in Melbourne promoting TMX.
Of course there are lots of gels and gums that can be used now too for thickening the wine. Whole new indusrty.
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judy, it wasn't running into that part of the machine (where the bowl fits in)
it was running down the outside back and then in under the feet and as it was really thick and sticky it slowly seeped under and through the holes in teh bottom of it . sorry, hard to describe! i should have taken a pic but i was all sticky too LOL
i think it's not somehting that would happen with somehting less thick and sticky
Glad it didn't get into the workings, sounds pretty messy though and an invite to any ants looking for somewhere to go ;) ;) ;) I always seem to get tiny ants in my kitchen in the build-up to Christmas so I'm being extra careful to make sure there are no hidden nasties under or behind my TMX.
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We have a significant problem with ants here in the Mojave desert in the summer months - they also seem to like computer towers in addition to appliances and have been especially attracted to my toaster and the microwave.
We use what are called rubber caster cups here. They come in various sizes and fit most feet on mixers and other appliances - my Vita-Mix blender has been on its own set of casters for years - makes it even taller than it already is.
http://www.hardwareandtools.com/icat/caster-cups-and-furniture-cups/
The deterrent for ants is to swipe the top and inner edges with Vick's Vaporub or a mentholatum ointment and renew it every two to three months.
The ones I use on my countertops, both the granite and the butcherblock, are non-skid so with machines that tend to "walk," such as my big dough mixer, they are kept in place.
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Thanks for the hint of using Vicks to deter ants andiesenji - I have tried so many other things without success. I usually stand my honey pot in a container of water in the pantry - that works. To keep them off the bench, well I just haven't had much luck. Will try this idea at first sign of the Christmas invasion.
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thanks andie, will keep my eye out for those castors!!!
no particular ant probs here thank goodness :) (just slow little flies inside constantly lol)
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Have just read through all the posts on jam making. What wonderful information ! As has been suggested ,to make jam to a consistency that each individual likes, a balance between the fruit,sugar and water must be achieved. The challenge is to get this right. Not enough pectin, it will not set without some help - lemon, citric acid, Jamsetta or even vinegar. Too much liquid - drain off some as the T.M ,even with the cup out, doesn't allow for as much evaporation as stove top. If using an existing recipe, use 1/2 or even 1/4 of fluid suggested. We like our jam , not too.
sweet. So I use 3/4 of sugar to bulk of mixture. [look at measurement on side of T.M bowl, and work out 3/4 of this]. As 'insurance' I add 1/2 packet of Jamsetta. I then continue to cook on 100 and/or Veroma depending how it looks. I continue to test until desired set is achieved.
For interesting recipes , try 'Windfalls' by Sue Ruchel. AIRD BOOKS Melbourne. Mine was a gift, but I think it came from St. Erth
It has recipes for dried apricot jam, dried apricot and pumpkin jam and many others.
Sorry about the typing, but am still learning to use the computer, and would not have got this far if not for the most generous help of Judydawn
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And, may I say, you are doing beautifully this afternoon achookwoman. You have so much knowledge when it comes to cooking that you must share it with the rest of the forum. They will be all ears. Your computer skills will improve, we all have to start from somewhere.
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made strawberry jam today and used 750g berries, 500g sugar, a splash of vanilla vodka (which you couldn't taste) and after about 1.5 hours i finally remembered to add 25g jamsetta LOL another hour later and it was perfect ;)
and it didn't leak everywhere!
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Thank goodness.
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We use what are called rubber caster cups here. They come in various sizes and fit most feet on mixers and other appliances - my Vita-Mix blender has been on its own set of casters for years - makes it even taller than it already is.
http://www.hardwareandtools.com/icat/caster-cups-and-furniture-cups/
They are certainly available in Australia as we use them under the legs of chairs/tables - especially with casters to protect the flooor/carpet - we used to have them for the piano too.
Vicks sounds good - thanks
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Sorry about the typing, but am still learning to use the computer, and would not have got this far if not for the most generous help of Judydawn
Good to have you contributing - don't worry too much about the typing, but remeber to use the Shift Key and 9 to get a rounded bracket "(" and Shift Key and 0 to get a ")" - and avoid the [ and ] or you might end up getting all your typing with a line through the middle again ;) ;)
Don't forget to introduce yourself too !! You are inspirational - like andiesenji - hope my mind is still as acute in 15 years.
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made strawberry jam today and used 750g berries, 500g sugar, a splash of vanilla vodka (which you couldn't taste) and after about 1.5 hours i finally remembered to add 25g jamsetta LOL another hour later and it was perfect ;)
and it didn't leak everywhere!
*jumping for joy* yippee - the TMX lives to cook another day. ;) ;) ;)
Add the vanilla vodka after it has set and cooled a bit to keep more of that flavour - same goes for adding grog like Grand marnier to marmalade, whisky in marmalade and Kirsch/Framboise to strawberry jam etc
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ahhh brilliant, of course! thanks tmxer, will do :)
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Too much liquid - drain off some as the T.M ,even with the cup out, doesn't allow for as much evaporation as stove top. If using an existing recipe, use 1/2 or even 1/4 of fluid suggested.
Another way around this is to not use the measuring cup in the lid, but instead to put the internal steaming basket there. It allows for evaporation, but stops the splashes.
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I have many cookbooks for jams and jellies, collected over the 50 years that I have been collecting cookbooks.
Several years ago I got Mes Confitures: The Jams and Jellies of Christine Ferber and spent over a year cooking my way through it.
I found that while many of the recipes are simple, she does not explain some things in detail and assumes one has a bit more than the basic experience in making jams and jellies. Not exactly the best book for the novice.
A few months ago I purchased the newly published "Joy of Jams, Jellies and other Sweet Preserves" by Linda Ziedrich as it was recommended to me by a friend who had seen my post on another food forum, asking for a recipe for cantaloupe jam. And this one is much better for the novice.
Since the book has been in my kitchen, I have made the cantaloupe jam with great success. I also made the Banana jam with ginger, raisins and rum - jarred in small containers for my holiday gift baskets along with a few jars of Coconut-Caramel jam.
For my own consumption I made a batch of the Eggplant Preserves, which taste nothing like eggplant and Rose Hip butter - one of my friends raises roses organically for the hips which he supplies to an organic food supplement manufacturer. As he is also a bee contractor, he has no problem with pollination.
She includes a recipe for homemade pectin made with apples, crabapples or quince as well as pectin made from Valencia oranges.
It also includes an interesting recipe for Green tomato preserves but I am going to stick with my old family recipe, mostly used for pie filling, because I can prepare it in my sleep! :D
I have her earlier book on pickling and will be ordering the revised version.
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Does the eggplant taste nice - even though not like eggplant? I made an eggplant and cheese sauce last night to go with a middle-eastern lamb dish.
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Brazen I really admire jou . You will have a go at anything. I think your enthusiasm causes the " over flows ". I have taken note and I use a jam funnel to put both dry and liquid ingredients , through the lid into the bowl. Saves a lot of spills.
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yes, i am enthusiastic LOL very, especially at trying to put more in it lol ;)
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I could use one of those funnels myself chookie - must get one. A great idea.
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Does the eggplant taste nice - even though not like eggplant? I made an eggplant and cheese sauce last night to go with a middle-eastern lamb dish.
I tastes lovely. If you do not tell people they are eating eggplant, they will never have a clue! I grow the white, golden and green varieties and used those in one batch. In another batch I used the Japanese variety and the result was a lovely lavender color.
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When it is steamed it changes the flavour too, so nobody knows if it has no skin on it. The eggplant sauce with cheese that we had with lamb last night was great and MrsT would have no idea, except that she finally remembered seeing me roast and peel the eggplants on Sunday.