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I spent half a pound of sugar (and an hour of my time -- the recipe claims that the curd will thicken in 9-10 minutes, but it lies... as noted by other comments!) in experimenting with an old newspaper clipping about preserves which includes 'Bramley lemon curd'. It's basically exactly the same as lemon curd, only with half the lemon replaced by cooking apple... so I adapted my pressure-cooker lemon curd recipe to help give me half-quantities in Imperial measurements, instead of gigantic metric ones. (I really do not want five jars of lemon curd at a time, given its short shelf life; I gather the idea is that you give them away as quaint home-made presents.)( Read more... )
In my various attempts at preserving tomatoes for the winter I did eventually manage three or four jars of cooked-down pulp according to a wartime recipe, though I'm not too confident of their keeping properties and need to use those first before resorting to tins, plus a tiny jar of tomato paste stored under olive oil (which doesn't work too well in practice, as the oil solidifies in the fridge), reduced down from a large pan of watery fruit :-p
But by far the most successful has been Olia Hercules' Ukrainian 'finger-licking tomatoes'; the two small jars I made didn't seal successfully, for some reason, and I ended up with a large air bubble under the wax and pickling fluid somehow forcing its way up on top, but that gave me an excuse to try them at once as soon as the ten days 'in a warm place' was complete.( Read more... )
In my various attempts at preserving tomatoes for the winter I did eventually manage three or four jars of cooked-down pulp according to a wartime recipe, though I'm not too confident of their keeping properties and need to use those first before resorting to tins, plus a tiny jar of tomato paste stored under olive oil (which doesn't work too well in practice, as the oil solidifies in the fridge), reduced down from a large pan of watery fruit :-p
But by far the most successful has been Olia Hercules' Ukrainian 'finger-licking tomatoes'; the two small jars I made didn't seal successfully, for some reason, and I ended up with a large air bubble under the wax and pickling fluid somehow forcing its way up on top, but that gave me an excuse to try them at once as soon as the ten days 'in a warm place' was complete.( Read more... )
