Slightly off topic here but I too make jams, jellies, syrups and chutneys; since I couldn’t find fresh Seville oranges, I ordered a can from Williams Sonoma (hangs head in shame) followed the directions and was very unhappy with the results. Had never had lime chutney so I heard about & ordered Rose’s lime chutney, have to say it’s growing on me. I’m convinced I could make better. Do you have a source for recipes or could you direct me to a cookbook that does? Thankfully I don’t have arthritis in my hands yet, but it’s making itself known in other body parts…
This topic worths a new thread on its own.
A few threads that may help:
More on HO
Time for Whole Preserved Figs…not fig preserves. 10 year chowhound thread anniversary
Hope I’m not breaking rules.
Here is this year’s day one.
There are jams, syrups & sauces, lots of crushed tomatoes and tomato sauces.
How fortunate! That would last a good while of enjoyment.
I made a quick apricot jam by warming dried but very chewy apricots in boiled water for 10 mins to soften. Then in a fp I whirled the fruit added a pc. of fresh ginger and pineapple mango juice. Once chilled, I had a delicious quick jam for Greek yogurt and desserts. Lasts up to a month but goes much quicker.
Thanks for the dried fruit jam idea - will definitely try that @Rooster.
And yes I went a little crazy with all the canning, and despite sharing and gifting a lot, I still have a bunch left. Our friends say they’re coming over here if something catastrophic happens.
Oooh, they’re looking good @shrinkrap! Did you say this idea is from the Gift of Southern Cooking or was that another item in a different post? I do have that book. We need to move our fig from it’s current location to a warmer sunnier spot. It hasn’t really thrived. Hopefully it will fruit next year.
Yes; for the most part, although I make some adjustments for my mistakes and procrastination.
I’ve beennsearching “can I make jelly from sbrub”? and ended up at Food in Jars-Jellies and Shrubs for the March Mastery Challenge.
No mention of shrub jelly, but a nice reference none the less.
I’ve been making poblano jelly from home grown ripened poblanos for years, and am about to start this years batch, when I noticed all of the homemade shrub, especially tomato, I have aging in my fridge.
I wonder if anyone has thoughts about making a tomato shrub jelly?
I used a cold shrub recipe that is about equal amounts of tomatoes and sugar, and some vinegar added a week or so later.
At this point it has seperated into tomatoes water, and the solids that didn’t get removed witch straining and pressing through cheeses cloth. Not sure if I should mix it first, or try the clear tomato water.
I usually use Pomona, so I guess I can just do sugar to taste.
Re shrub jelly - there’s probably some science around proportion of acid and setting that can be searched.
Re separating shrubs - I usually just shake the bottle before using.
Not that helpful, but from a thread linked above.
I was wondering if it made sense to just use the clear part of the shrub to get a clear jelly.