I haven’t tried but if you’re planning on making this as Shredless Marmalade it would a impractical to sieve. Otherwise I would be sure to use a digital/jam thermometer to guide you to setting point at around 104.5C and then do the chilled plate test.

If you’d like to make jelly I have this recipe: https://www.fabfood4all.co.uk/easy-blackberry-apple-jelly-video-tutorial/

Should I use muslin prior to to heat or after?

Awesome Lene, wishing you a God Jul:-)

I have to make a huge bowl of this. About 4 liters of milk. I bring the milk to almost boil, add rice, bring temperature back and them put the pot into the oven at the lowest temperature.
In the old days, the pot was wrapped in blankets and put to bed.
We love the almond flavour but not the crunch so use almond extract.
We enjoy it Christmas Eve but have it for breakfast Christmas day.

Hi, I’m sure they would be fine, they just might require an extra bit of mushing with the wooden spoon as cooking apples readily mush. No the recipe is shelf stable as written and the jars seal as they cool thus creating a vacuum as they do so.

Is it ok to use Granny Smith apples? I’m unable to find Bramley apples. Also, do you have to do a bath to seal the jars?

Hi Chris, you most definitely didn’t need to add anything to make the jam set, you just needed to boil until setting point was reached as per instructions. If you don’t boil the jam for long enough then you won’t have lost enough water content to enable the set. A digital thermometer is a useful tool to help you judge this. Aim for a temperature of 104.5 degrees C and test from that point.

In reply to Suzanne.

Delicious. Although I had to add some Jamsetta. Maybe the lemon was the wrong sort.

I made this cake again for my birthday last week and once again everyone raved about it. This is one very special cake/dessert which I can’t recommend enough!

When Bovaer came on the scene we immediately switched to organic butter which is grass fed:-)

You can use grass fed butter which is considered a neutral flat when it comes to coronary artery disease

In reply to Daisy.

I discovered that pectin level reduces the riper the fruit. I picked mine late and it needed lemon juice++ to gel and a lot of boiling which spoilt the colour and altered the flavour. Nice though. Memo to self – next year pick early!

A pleasure Rachael, good luck:-)

Ooh thanks, will look into that! Shallot sounds like a good idea too! Wish me luck! Haha

I’ve not tried it but apparently 1/4 tsp of Asafoetida cooked in a little oil releases a garlic like flavour so you could try adding that or half a shallot.

I’ve not tried it yet but any suggestion for what I could use instead of garlic for flavour? Making for someone who has a garlic allergy (also vegetarian and gluten free).

Hi James, do you mean you water bathed the jam? I’m afraid I don’t know anything about this process. Either way, if your jam is solid then put it back into a pan with some water, reboil until it passes the chilled plate test (and reaches at temp of 104.5C).

Hello, I did this but when I came to use the jam the next mornong when it had cooled…..the “jam” was solid! What did I do wrong??

Aww, that wonderful Mary. Thank you so much for taking the time to leave this lovely feedback:-) Enjoy your chutney. I found a hidden jar in the cupboard from 2023 the other day and it’s still great!

Yes but bring them to room temp because if they are stiil cold the melted butter will harden when you mix it in.

This is a fabulous recipe—I had a glut of green tomatoes and I love figs—so made a couple batches of your recipe and shared with family and friends along with the link to your website and recipe. Thanks for sharing your prize winning recipe!
Warm Regards,
Mary

Awesome Ian, I’m so happy to hear this:-)

Thank you Camilla. I made the jam for first time using chopped ginger, not having crystallized ginger and it turned out as expected, very delicious. I haven’t had pumpkin jam for at least 30 years, I’m so glad to have found the recipe.

Hi Josephine, apples are a high pectin fruit and pears are a low pectin fruit so hence they are not interchangeable. However the sloes are high in pectin so you could possible do this and add a couple of tablespoon of lemon juice and use a digital thermometer to check for a rolling boil of 104.5 as the timings would be different too. Then do the chilled plate test. This is my educated guess, not a guarantee:-)

Thank you Ginny:-)

I have no issue in using any recipes that either measure in cups pounds and ounces or grams it’s not difficult in this day and age to sort it out and I’m old ‍♀️x

Awesome Anne, it holds a very special place in my heart (and stomach) as it takes me straight back to my childhood. So glad you like it too:-)

I just made this cake and it is fantastic.

Hi Christine, yes I go into detail about this if you scroll above the recipe there’s a heading with that exact question:-)

So happy you liked the soup Gordon:-)

Hi Eleanor, as I haven’t done this I can’t say how long it would take but have a look at my elderberry jam recipe for some sort of guidance: https://www.fabfood4all.co.uk/simple-elderberry-jam-with-step-by-step-video-tutorial/ A digital thermometer would be useful to test for set (104.5C).

First time tried Kale in a soup and was pleasantly surprised by the flavour. Took your tip and did not pulp but kept some roughage and this enhanced the enjoyment.

Hi Ian, your parents’ recipe sounds very similar. Crystallised ginger is readily available in supermarkets, it’s sold in tubs usually and the lumps are covered in a layer of crystallised sugar. It’s a great store cupboard ingredient that I also use in cakes.

Hi Lisa, you just need to follow the recipe as written, there are no extra steps needed to make this chutney shelf stable.

Glad you prefer my recipe. I did start out with not boiling and that version got binned and I remember how rotten I felt that day so went back to the drawing board. I’m intrigued with you jalapeño addition, how are you serving your jam then?

Easy Peasy! I did yours and another which was almost same except not boiled first. The boiled is the winner!
The only thing I changed was I added fresh diced jalapeño peppers and two tablespoons of apple vinegar after boiled and strained. Great color and texture.

Hi Ola, I’m not sure how puff pastry would be as a replacement as you could end up with a raw middle. You might want to do an amalgamation with this recipe I did for Leftover Pasty Nutella Pinwheels: https://www.fabfood4all.co.uk/leftover-pastry-banana-nutella-pinwheels/ Either way, do let me know how you get on.

In reply to Camilla.

I bake mine in the oven, much nicer and easier, if putting in your halogen remember to put it on a tray, I once put scones on the bars!!!! what a mess xx

Hi R, if you boiled the crab apples until they went pulpy then you boiled the mixture enough. Your crab apples may have been juicier than mine (incidentally I lost 0.75L liquid). So I would just proceed if that’s the case as the sugar ratio is calculated on the amount of liquid you have left. If your apples stayed whole and you didn’t mulch them down then that’s another story.

Hi Carl, you need to use a stick blender or a jug blender (you’d need to cool the mixture down for the latter and then heat back up before potting up). By hand mixer I’m thinking you mean a hand held whisk which would not be appropriate.

can i boil the strained juice again to get it more concentrated?