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Post by Sylvia on Jul 16, 2017 11:59:13 GMT -6
I am currently experimenting and this way would be ideal if you only get small quantities, seems to me that you would be very fortunate if you got a couple of 1 lb jars using the average household microwave. I have already done a Red Berry Jam, but it took very careful watching, granted it didn't take long to reach setting point compared to the old jeely pan method. Only got 1 x 1lb and 1 x half a pound jar. I'm all jammed out today and I don't mean music wise, but will hopefully start some strawberry tomorrow. I'll let you know how I fair!
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Post by Sylvia on Aug 31, 2017 0:00:32 GMT -6
I have been experimenting microwaving jellies and jams and have to say I'm getting there. I think I've already mentioned that we have had an exceptional fruit bearing year, probably due to all the rain and occasional bursts of sun. Our old crab apple tree is laden and I have just tasted my latest Crab apple with red chili infused and wow it's hot, but not so hot that I had to have a mouthful of yogurt afterwards! Not too sure how DH will find it? The crab apples that I can reach are all blemish free and it has just been a matter of washing them well and chucking them all into the slow cookers with enough water to cover, but not until the float and forgetting about them for a few hours. I used a potato masher to gently break them up now and again. Draining them through a muslin bag (this is important, the new fancy shookly legged things are not fine enough. Measure the resultant juice and work out how much sugar you need to add. I try to cut down from the usual recommendation of 1 pint x 1 lb (Crabs are extra high in pectin) so setting isn't too much of a problem. I have an exceptionally large pyrex jug which I cover with microwave cling film, pierce a few holes in it and fill it around the half way level. 15 minutes in bursts and Bob's your Uncle. Fill your sterilised jars, lid them and cool. If you are interested let me know and I'll try to give you more info. So far, my larder and friends have been loaded up with Crab Apple infused with rosemary, bramble, lemon, pepper, mixed spices etc etc.
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