Jams and jellies will keep for years as long as they’re not wearing a furry coat
However i think in local Hort. Soc. shows etc It’s expected the entries are made in the current season.
I learnt a trick from my sister in law: fill the jars with hot jam, close them and turn them upside down. The heat expands the metal lid and no air ever gets in to the jam, so it stays perfect for ages!
I now put my jam in warmed, sterilised jars, bung on the lid as tightly as possible and then put them in a deep pan of boiling water so they are covered and boil for 5 minutes. Leave to cool in the water and then dry the jar and add label.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
When i make jam i sterilize the jars by putting them in a warm oven while making the jam. Put the jam in and warm the lids for a minute that expands them. Put them on the jars and make sure that they're tight, that should do it. But check the lids when they're cold just in case. If the jam does get mould on the top can still use it after taking the mould off.
Any easy ideas what to do with a punnet of sour grapes apart from adding to compost heap? Thanks chaps.
Halve and add to a Waldorf salad or Coronation chicken/turkey ... halve each grape and add to Brie or goats cheese to fill a toasted sandwich or stuff inside slightly stale croissants and heat through in a hot oven or microwave.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Have found a carton of extra thick brandy cream in the fridge. I've got a couple of mince pies left, but no Christmas pudding (and they'd been cleared off the SM shelves yesterday so l couldn't get any more !). Anyone any ideas what l can do with it?
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Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Thanks chaps.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.