A busy time

Recipes, Cooking tips and maybe some 'Home Made' secrets !
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albertajune
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A busy time

Post by albertajune »

Now is a time when we are busy with jam and chutney making. I have already made red tomato chutney. Have gathered the last of the green ones to make more and have to decide what to do with a large bag of sharp apples that have been given to me. Years ago I made apple and ginger jam which was lovely so must look up that old recipe. Who else is on the jam and chutney make?
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Spreckly
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Re: A busy time

Post by Spreckly »

I haven't made chutney for around three years now June, but what about bramble and apple pie?
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albertajune
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Re: A busy time

Post by albertajune »

A lovey pie but have to watch my weight. I try not to make puds bu t do enjoy a small muffin in the evening. Should say Spreckly that when I make chutney I give over half away.
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manda
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Re: A busy time

Post by manda »

I love making preserves partly because they are quite expensive here in NZ but also because more and more I like to know what's in them....I can't stand looking on the side of a jar and seeing a load of numbers and things that start with artificial.

In this world of throw away this and that I find it interesting that manufacturers in preserves are trying to make them last longer when everyone else seems to be making things (like TV's just for one...I'm not going to start on that though lol) last less time.

I haven't taken any photo's recently (because I forget) but because we're just in Spring now the most recent is what is called "That Pickle" in this house. We all love Branston Pickle but it very expensive here so I found a copycat recipe which is a good replacement (a friend who I give jars to because he likes them in his toasty pies - his name for toasted sandwiches - says he prefers mine but I'm not sure if that's because of the taste or it's free lol).

Tamarillo and apple chutney is lovely .

I was given a recipe book for Christmas from my mother -in-law (after I bought a gift hamper for them from the same company)....which is awesome and has a lot of the recipes they use for their chutney and relish and recipes on the site that pair with them (if you're interested the company is a UK based one called Tracklements (and my M-I-L says the chutneys and relishes they got were delicious). I also learnt that the word tracklement means "any savoury condiment or sauce served with meat"...I love things like that.

I also make Kiwi fruit jam (as it's a winter fruit here) with and without vanilla paste added is nice - the gold variety is our favourite tastes lovely and makes a lovely colour.

I've still got my jam maker (those who've been on the lane will know all about my jam maker lol) which I can use for small amounts (both for jams and chutneys and relishes) - it stirs things which means I can get on preparing for the next preserve. I know some may think it's the ultimate in lazy but it saves so much time it means you can be right next to it while it stirs and you can keep on chopping. They've stopped making them now which I think is a real shame (some may not agree).

I love doing this it's my relaxation....this and making sausages.

I'll stop now that reply was longer than I expected (I still write like I think )grin2( )
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Mo
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Re: A busy time

Post by Mo »

manda wrote: 08 Oct 2020, 22:12 I
I've still got my jam maker .. it stirs things which means I can get on preparing for the next preserve. I know some may think it's the ultimate in lazy ...
Compared with picking up a jar in the supermarket it's not lazy. At one time I'd have 2 saucepans of jam on the stove at the same time to cut down on the time spent standing, stirring. But I don't get through nearly as much jam now (must have been Jim ate it all). Has anyone got a recipe for Marmite (no, maybe not).
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lancashire lass
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Re: A busy time

Post by lancashire lass »

Mo wrote: 09 Oct 2020, 09:59 Has anyone got a recipe for Marmite (no, maybe not).
I know Marmite is made from brewer's yeast (something I remember when I went on a works trip/night out to one of the Burton on Trent breweries (it was a tour of the brewery followed by sit down meal - a small group of us decided we really could organise a p**** up in a brewery ... sorry :oops: ) Outside there were dozens of huge wheelie crates piled high with clumps of festering looking yeast collected after the beer fermentation was finished, and we were told it was sold on to make Marmite. Anyway, I found this (it's the same blog that was posted in The Telegraph but without all the adverts popping up)

How to Make Your Own Marmite
RECIPE FOR HOME MADE MARMITE:

A litre of Brewer’s yeast (top fermentation from a brewery)
A little sea salt
1 onion, diced
2 carrots, diced
1 turnip, diced
1/2 celery stick, diced

1) Put a litre of brewer’s yeast with a little salt, in a bain-marie. Simmer at blood heat, 30 to 40 ºc for ten hours or overnight.
2) Then simmer this mixture at 50 to 60 º c for 2 to 3 hours.
3) Boil at low temperature 90ºc for half an hour. (In the factory they have a special machine for this, or you could ascend a mountain of 10,000ft, to achieve low altitude boiling)
4) Filter though coffee papers or a sieve and cheesecloth
5) Let it cool for a day or so. It separates further.
6) Filter again.
7) You then want to convert it to a paste. This is best achieved by putting it in a large flat pan and simmering. On an Aga, you can simply leave the pan on the lid for a few hours. Keep an eye on the mixture.
8) Meanwhile boil up all the vegetables until they are cooked. Strain off the liquid and incorporate into the Marmite paste.
9) Let the mixture reduce into a Marmite like texture. Do not allow it to burn:The entire process takes about ten days.

This home-made Marmite admittedly tastes different, like something German and healthy in a tube. Lacking the specialist equipment to ‘debitter’ the yeast, it will have beerier flavours, rather like the Guinness or XO Marmite.

Update: the main problem was the bitterness of the brewing yeast. The solution is to wash the yeast. You achieve this by putting the top fermentation in a jar full of water. Eventually the yeast will settle on the bottom of the jar. Pour off the water and fill the jar again with fresh water. Do this several times to wash the yeast. Then follow the recipe above.
I suppose if you made your own beer, you could save the yeast dregs and make a small amount but probably not a litre's amount as suggested in the recipe.
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Mo
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Re: A busy time

Post by Mo »

Gulp. Well I do eat marmite more often than jam, but ever so I don't think I'll bother.
Though there is a mini-brewery https://www.weetwoodales.co.uk/ just round the corner (used to be opposite me).
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fabindia
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Re: A busy time

Post by fabindia »

We've made plum jam this year and spicy plum chutney, both of which we now have very little left as we've given lots away to family. Plum jam is plum jam I guess but the chutney is a bit different and delicious with curries if you don't like the more fiery types such as hot mango chutney.

I've got a whole load of green tomatoes left in the green house that aren't ripening very well, so I'm thinking of making green tomato chutney.
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Meanqueen
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Re: A busy time

Post by Meanqueen »

My mum used to work in the canteen at the Marmite Factory in Burton, she used to bring some home from the staff shop. I liked it, then and like it now, but don't buy it. Too expensive and too much salt.

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Mo
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Re: A busy time

Post by Mo »

No salt, no sugar. Do you eat anything nice?
I find it hard to follow all the advice. E.g. cut down on dairy because of greenhouse gases from cows, but avoid margarine since it's made from palm oil which leads to deforestation.
I've loads of apples in the garden but can't just eat them and nothing else.
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