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Post by John Manning on Dec 29, 2018 2:52:21 GMT -5
Anyone else here reached that age when making marmalades, jams and chutneys holds appeal?
Just thinking the Seville oranges will soon be in stores if they’re not already.
Hints and tips appreciated!
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Post by Al S on Dec 29, 2018 23:50:56 GMT -5
Anyone else here reached that age when making marmalades, jams and chutneys holds appeal? Just thinking the Seville oranges will soon be in stores if they’re not already. Hints and tips appreciated! Hint/tip - run away. Ever put down a batch of home brew? Most tasks ok but The teeth grinding part of sterilising the glass recepticles, which largely applies here, drains 99% of the applied enjoyment quotient. Also, how much do you like marmalade? More than life itself; You will need to really like it because you are going to have a lot on hand. Yes, you can give it away to your employees, friends and relatives, but they will quickly resign/stop coming over (and/or calling). Save your pennies and buy up at the next church fete, and with your spare time, take the kids to the chipper instead (they will love you more). |
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Post by John Manning on Dec 30, 2018 2:21:45 GMT -5
Al, I have already discovered a workaround for part of the expense involved.
One of the most expensive parts of the process is buying the jars. Have you seen the price of new jars? Supermarket own-brand jams and marmalades, however, often cost less than a brand new empty jar and lid might. So the contents are a kind of freebie. Win-win!
As for liking the marmalade, it’s a bit like your first few cigarettes: the initial one makes you puke, the next few upset your stomach, and then your body begrudgingly accepts it and before you know it you can’t manage without.
Finally, I recently swapped a jar of the homemade (a successful experiment featuring the addition of molasses) with a friends and neighbour for a rather nice mountain bike.
If anyone’s tuning in, I’m prepared to swap two jars for a genuine original preferably-signed Smile album slick. Don’t say I’m not generous with my spread.
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Post by Al S on Jan 2, 2019 17:42:02 GMT -5
Al, I have already discovered a workaround for part of the expense involved. Finally, I recently swapped a jar of the homemade (a successful experiment featuring the addition of molasses) with a friends and neighbour for a rather nice mountain bike. If anyone’s tuning in, I’m prepared to swap two jars for a genuine original preferably-signed Smile album slick. Don’t say I’m not generous with my spread. Bloody hell! At that exchange rate, you could probably also get your camper van back for a bakers dozen. |
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Post by Deleted on Jan 7, 2019 10:03:10 GMT -5
Only use your favourite vege-tables.
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Post by Deleted on Jan 7, 2019 10:34:58 GMT -5
Anyone else here reached that age when making marmalades, jams and chutneys holds appeal? Just thinking the Seville oranges will soon be in stores if they’re not already. Hints and tips appreciated! In the Yucatan, sour oranges (naranjas agrias) are used in dishes instead of vinegar. In other parts of Mexico, for instance, pico de gallo is made with tomatoes, white onions, jalapeños, cilantro and vinegar. In the Yucatan, they have X'nipec - it's made with tomato, red onion, habanero chile, cilantro, and juice from the sour orange. Sour oranges are also used to make cebiche and other great dishes. |
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