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Post by riotgrrl on Jul 8, 2009 8:28:39 GMT
I had an idea. Could you not put some dissolved cubes of strawberry jelly into the mix so that it will set? (Or could you not just go to the supermarket and buy jam like normal people?)  |
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Post by jean on Jul 8, 2009 8:50:20 GMT
(Or could you not just go to the supermarket and buy jam like normal people?) I could, but OH will not let me! I don't even like strawberry jam! And make no mistake, at least three-quarters of these strawberry plants are going to get grubbed up very soon now, so there'll be no chance of the same thing happening next year. |
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sinistral
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Post by sinistral on Jul 8, 2009 10:08:48 GMT
And make no mistake, at least three-quarters of these strawberry plants are going to get grubbed up very soon now, so there'll be no chance of the same thing happening next year. That sounds like a "scorched earth" policy to me.   |
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Post by everso on Jul 8, 2009 11:26:22 GMT
I had an idea. Could you not put some dissolved cubes of strawberry jelly into the mix so that it will set? (Or could you not just go to the supermarket and buy jam like normal people?) Ah, but what IS normal? Home-made jam (and yes, I can't often be arsed to make it) tastes so much better than shop bought. My daughter made some gooseberry jam recently and gave me a jar, so I don't really have to worry for a while about making any.  I'm waiting for September when we go blackberry picking  |
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Post by trubble on Jul 8, 2009 11:28:57 GMT
And make no mistake, at least three-quarters of these strawberry plants are going to get grubbed up very soon now, so there'll be no chance of the same thing happening next year.  So...? Has the jam been re-done yet? Don't keep us in suspense, Jean. Housey did that once when we were all waiting for Jack to taste the difference between a few cheeses and now I can't find the thread to see the result but I never really recovered from the tension of imagining that little plate with the cheese samples all sitting out for Jack to taste and us all sitting out patiently waiting for Jack to come home.  |
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Post by trubble on Jul 8, 2009 11:29:58 GMT
[ I'm waiting for September when we go blackberry picking Blackberry jam is the best jam. No contest. |
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Post by everso on Jul 8, 2009 11:30:26 GMT
I love the fact that we can all get so serious and in-depth about jam making |
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Post by everso on Jul 8, 2009 11:31:10 GMT
[ I'm waiting for September when we go blackberry picking Blackberry jam is the best jam. No contest. I LOVE blackberries. |
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Post by everso on Jul 8, 2009 11:31:41 GMT
They don't taste as good as they did before the war, though.
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sinistral
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Post by sinistral on Jul 8, 2009 12:31:22 GMT
They don't taste as good as they did before the war, though. Which war?  |
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Post by Patrick on Jul 8, 2009 13:05:21 GMT
Thank you, everyone who cares. And thank you for your advice. I have got to make myself re-do it today. I hate re-doing things. Yes, I hate remaking beds - You've only got to re-do it tomorrow! ........of course the "Duvet V. Blankets" debate is another thread entirely! .........or is it "Continental Quilt?" Or "Eiderdown"??-?? |
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Post by jean on Jul 8, 2009 13:22:13 GMT
So...? Has the jam been re-done yet? Don't keep us in suspense, Jean. No it hasn't. I was too busy having utterly futile arguments in Another Place. |
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sinistral
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Post by sinistral on Jul 8, 2009 13:30:14 GMT
No it hasn't. I was too busy having utterly futile arguments in Another Place. Well I suppose you realise that while we've all been waiting for news we've turned into...... Jam-envying filth |
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Post by everso on Jul 8, 2009 14:00:41 GMT
They don't taste as good as they did before the war, though. Which war? This is the sort of thing that aged relatives who lived through WW2 say. "Bacon's not as crispy as it was before the war" etc. |
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sinistral
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Post by sinistral on Jul 8, 2009 15:59:34 GMT
Which war? This is the sort of thing that aged relatives who lived through WW2 say. "Bacon's not as crispy as it was before the war" etc. Thank you everso....I did realise that! Don't mind me and my sense of humour.  |
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Post by sesley on Jul 8, 2009 19:47:59 GMT
oh jam, i have never made jam, and have loads of strawberrys to use. i have most in the freezer now,since i can't eat them all before they go off, and will find them useful when the Scottish ones go out of season,for putting in cakes and whatever i can dream for them.  |
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Post by jean on Jul 8, 2009 20:30:27 GMT
Well I suppose you realise that while we've all been waiting for news we've turned into...... Jam-envying filth  I was ashamed to admit my redcurrant jelly didn't work either. It always does so I put less and less sugar in & boil it for about half a minute. This time it wasn't enough. But it's all re-done now. Too early to say if it's worked. (The raspberry gin is maturing nicely, untasted, and the colour is slowly leaching out of the raspberries and into the gin.) |
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Post by jean on Jul 19, 2009 9:25:08 GMT
The strawberry jam did not work.
I think you all stopped willing it to set. Go on, admit it - you forgot about it altogether, didn't you?
So in spite of all the extra pectin I pumped in and the hours of extra boiling, I now have several jars of strawberry sauce. I suppose it might do as jam, but only if you kept the bread absolutely horizontal.
I wonder if it will keep?
I really don't understand it, because the bit left at the bottom of the pan set solid.
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Post by riotgrrl on Jul 19, 2009 13:54:47 GMT
The strawberry jam did not work.I think you all stopped willing it to set. Go on, admit it - you forgot about it altogether, didn't you? So in spite of all the extra pectin I pumped in and the hours of extra boiling, I now have several jars of strawberry sauce. I suppose it might do as jam, but only if you kept the bread absolutely horizontal. I wonder if it will keep? I really don't understand it, because the bit left at the bottom of the pan set solid. Why don't you freeze it and serve it in slices with ice cream? And let that be a lesson to you . . . women shouldn't cook. Or clean. |
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Post by housesparrow on Jul 19, 2009 15:11:04 GMT
My jam-making has always been a total disaster, never sets. That has never stopped me using the stuff; I'm much to tight. If you haven't got a steady hand and can't keep slices bread level, try hollowing out a roll.
Or just make a lot of trifles.
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