rasberry butter
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- The Grock in the Frock
- KG Regular
- Posts: 928
- Joined: Thu Dec 22, 2005 5:27 pm
- Location: Liverpool
now that im in the mood 4 making preserves ive just heared delia talking about rasberry butter.puree rasberrys thats boiled with sugar.anyone know how much sugar and how long for?
Love you lots like Jelly Tots
Hello Grock - I guess this is the one? Sounds lovely.
http://www.deliaonline.com/recipes/butt ... 94,RC.html
http://www.deliaonline.com/recipes/butt ... 94,RC.html
- The Grock in the Frock
- KG Regular
- Posts: 928
- Joined: Thu Dec 22, 2005 5:27 pm
- Location: Liverpool
yessssss pleeeese tigger
Love you lots like Jelly Tots
I found damson cheese went really well with cold meats, cheese and spicy things. It is like the spanish quince paste that they call membrillo and eat with manchego cheese.
Thanks for reminding me of it, I had forgotten how good it is.
Thanks for reminding me of it, I had forgotten how good it is.
Fruit cheeses are very simple, store well and can be used like a jam or a chutney. They were usually made when there was a glut of fruit as they give a comparitively low yield per lb/Kg. Nevertheless, the texture is good and the intense flavour is excellent.
For Damson cheese simmer 1.5Kg Damsons (stems removed) in 150 - 300mls of water until really soft. Sieve and weigh the pulp. Return pulp to the pan with 350g sugar to each 450g pulp ( up to 450g sugar to 450g pulp if you like it sweet). Heat until sugar dissolves, then boil gently 'til thick, stirring regularly.
Pot as per jam.
For Damson cheese simmer 1.5Kg Damsons (stems removed) in 150 - 300mls of water until really soft. Sieve and weigh the pulp. Return pulp to the pan with 350g sugar to each 450g pulp ( up to 450g sugar to 450g pulp if you like it sweet). Heat until sugar dissolves, then boil gently 'til thick, stirring regularly.
Pot as per jam.
Maybe it's me, but now my posting about fruit butters has vanished.
In a nut shell - they're lovely but don't keep much beyond 6 months or so. Wash and chop 1.5g of fruit (such as apples) but don't core or peel. Cover with 1 litre of water and/or cider. Cook 'til really soft. Sieve and weigh the pulp. Return to the pan with sugar (200g - 350g of sugar to 450g of fruit pulp) and stir 'til dissolved. Boil gently until thick, stirring regularly.
Pot as jam.
In a nut shell - they're lovely but don't keep much beyond 6 months or so. Wash and chop 1.5g of fruit (such as apples) but don't core or peel. Cover with 1 litre of water and/or cider. Cook 'til really soft. Sieve and weigh the pulp. Return to the pan with sugar (200g - 350g of sugar to 450g of fruit pulp) and stir 'til dissolved. Boil gently until thick, stirring regularly.
Pot as jam.
- The Grock in the Frock
- KG Regular
- Posts: 928
- Joined: Thu Dec 22, 2005 5:27 pm
- Location: Liverpool
thanks hun i'm very quickly running out of jars,but the preserving pan has already paid for it's self
Love you lots like Jelly Tots