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Preserving fruit

 
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Behemoth



Joined: 01 Dec 2004
Posts: 18997
Location: Leeds
PostPosted: Thu Jul 20, 17 10:46 am    Post subject: Preserving fruit  Reply with quote    

I've still got another bottle of black currant and two or three of white currants to do. Spirits are usually vodka or French 'alcohol pour fruits'. Gooseberry gin is new this year. I usually leave them until before Christmas, mash them up and sieve through a bag, add a sugar solution and leave for another three months. Then chill. Then drink.

The black currant is basically Cassise and mixed very well with fizzy wine.


sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41739
Location: North Devon
PostPosted: Thu Jul 20, 17 10:48 am    Post subject: Reply with quote    

I made our annual supply of redcurrant jelly last week. It's awaiting labelling by someone with nicer handwriting than me.

tahir



Joined: 28 Oct 2004
Posts: 43966
Location: Essex
PostPosted: Thu Jul 20, 17 11:14 am    Post subject: Reply with quote    

Managed to get cherry and morello jam to set this year, jammed 6kg of apricots last night.

Gave away loads of morellos to people for cherry vodka/brandy

Jam Lady



Joined: 28 Dec 2006
Posts: 1737
Location: New Jersey, USA
PostPosted: Thu Jul 20, 17 2:06 pm    Post subject: Reply with quote    

Sour cherry and red wine jam, sour cherry berry red wine jelly, blueberry conserve.



Waiting for peaches to really come in, then they'll be the next preserves.

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